1/2 c. firmly packed brown sugar
3 tbsp. butter
21 oz. can cherry fruit pie filling

CAKE:

1 pkg. Pillsbury Plus Yellow Cake Mix
1 c. water
1/3 c. oil
3 eggs

Heat oven to 350 degrees. Lightly grease 13 x 9 inch pan. Place brown sugar and butter in bottom of pan; place pan in oven for 4 to 5 minutes or until butter is melted. Stir to blend. Spoon cherry pie filling evenly over brown sugar mixture.

In large bowl, combine cake mix, water, oil and eggs at low speed until moistened. Beat 2 minutes at high speed. Pour batter evenly over cherry pie filling.

Bake at 350 degrees for 50 to 60 minutes or until toothpick inserted in center comes out clean. Run knife around edge of cake to loosen; immediately invert onto serving tray. Cool completely. Serve with whipped cream, if desired. 12 to 16 servings.