3 tbsp. butter
3/4 c. firmly packed brown sugar
7 canned pineapple slices, drained (from a 20 oz. can)
7 maraschino cherries
12 pecan halves
1 single layer white or yellow cake mix
1 egg
1/2 c. water

In 10 inch round skillet, melt butter. (Set electric skillet at 280 degrees.) Stir in brown sugar. Heat slowly until sugar dissolves.

Remove skillet from heat, or turn off. Arrange pineapple slice sin sugar mixture. Center each pineapple slice with cherry. Arrange pecan halves between pineapple slices.

Prepare cake mix with egg and water as directed. Spoon over fruit.

Cover skillet. Cook over very low heat or bake at 280 degrees (or less if cake is cooking too fast) with lid vent closed. After 30 minutes, check for doneness and moisture on top. Open lid vent or prop lid open with wooden spoon handle laid across corner or edge of pan and cook until done. Ours took 15 minutes longer. Run knife around sides of skillet and invert cake on serving plate. Serves 8.