3 tbsp. butter
1/4 c. brown sugar, packed
1 tbsp. half & half
1 (8 oz.) can sliced pineapple, packed in juice
4 Maraschino cherries
1 (9 oz.) pkg. yellow cake mix (single layer)

Line bottom of 9 inch round baking dish with wax paper. Place butter in dish. Microwave at High for 45 to 60 seconds, or until butter melts. Blend in brown sugar and half & half. Microwave at High for 1 minute, stirring once. Drain pineapple, reserving juice. Arrange pineapple slices and cherries on brown sugar mixture. Add enough water to pineapple juice to make amount of liquid called for in cake mix package directions. Prepare cake batter according to package directions, using diluted pineapple juice for liquid. Pour batter over fruit in dish. Place on saucer in oven. Microwave at Power Level 5 for 6 minutes, rotating dish once. Increase power to High. Microwave for 3 to 5 minutes longer, or until center springs back when touched lightly. Let stand for 3 to 5 minutes. Invert onto serving plate. Yield: one 9 inch round cake.