2 tbsp. butter
1/2 c. brown sugar
1 (8 oz.) can sliced or crushed pineapple, undrained
5 maraschino cherries
1 (9 oz.) pkg. yellow cake mix (one layer)

In 8 inch round glass dish, melt butter (high) 30 seconds. Blend with brown sugar. Pack in bottom of dish. Drain pineapple juice in cup for liquid in cake. Arrange pineapple over sugar mixture; place cherries randomly over pineapple. Prepare cake mix following package directions, substituting juice for water. Pour batter over pineapple. Microwave on high 5 to 7 minutes, rotating dish 1/4 turn halfway through cooking. Rest 5 to 10 minutes until cake pulls away from sides. Invert on serving dish. Serves 6 to 8.