1 1/2 c. packed light brown sugar
1 c. of butter, cut into small pieces
2 cans (8 oz. each) sliced pineapple in juice, drained. Reserve 1 tbsp. of the juice.
1 container (16 oz.) pancake batter, thawed
6 maraschino cherries, 2 halved; 4, quartered
1/4 c. of granulated sugar

Heat oven to 350 degrees. Put brown sguar and butter in a 9 inch glass pie plate. Place in oven and heat for 7 minutes, stirring twice, until mixture is smooth and starts to bubble.

Meanwhile, cut pineapple slices in half. Remove pie plate from oven and arrange pineapple and cherries on sugar mixture in decorative pattern. Open top of pancake batter container completely, add granulated sugar and reserved pineapple juice; stir to mix. Pour over pineapple. Bake 30 to 35 minutes until golden brown and pick inserted in center comes out clean. Cool on rack 5 minutes before loosening edges of cake from pan with small knife. Invert cake onto serving platter serve warm or at room temperature.