2 tbsp. butter
1/2 c. firmly packed brown sugar
8 1/4 oz. can pineapple slices, drained
6 maraschino cherries
1 pkg. Pillsbury Plus lemon cake mix
1 c. water
1/3 c. oil
3 eggs

Heat oven to 350 degrees. Grease and flour 12-cup fluted tube pan. In small saucepan, melt butter; stir in brown sugar until well mixed. Press brown sugar mixture in bottom of prepared pan. Cut pineapple slices in half; place 6 halves on top of the brown sugar to form a ring. Cut each of the remaining pineapple halves into 3 pieces. Place 1 piece between each pineapple half. Place cherry in center of each pineapple half.

In large bowl, blend cake mix, water, oil and eggs at low speed until moistened. Beat 2 minutes at highest speed. Pour into prepared pan. Bake at 350 degrees for 40 to 50 minutes or until toothpick inserted in center comes out clean. Immediately invert onto cooling rack; cool completely. 16 servings.