3 tbsp. butter
1/2 c. firmly packed brown sugar
1/4 tsp. ground cinnamon
1 (15 1/4 oz.) can unsweetened pineapple, drained
7 maraschino cherries
1/4 c. chopped pecans
1 (18.25 oz.) pkg. yellow cake mix without pudding

Melt butter in a 10 1/2" x 2" cast iron skillet. Combine brown sugar and cinnamon; sprinkle over butter. Arrange 7 pineapple slices over brown sugar, reserving remaining slice for other uses. Place a cherry in the center of each pineapple slice; sprinkle with pecans; set aside.

Prepare cake mix according to package directions. Pour batter over pineapple. Bake at 350 degrees for 50 minutes or until a wooden pick inserted in center comes out clean. Remove cake from oven; immediately invert onto plate. Yield: 1 (10 1/2") cake.