1/2 c. butter
1 c. packed brown sugar
1 (16 oz.) can pineapple slices, drained
Maraschino cherries
1 (18 1/2 oz.) pkg. yellow cake mix

Divide butter and brown sugar evenly in half. Place half of the butter in each of two 9-inch round cake pans. Melt butter over low heat. Sprinkle half of the brown sugar evenly over butter in each pan. Arrange pineapple slices over sugar in each pan. Garnish with cherries.