1 stick butter
1 1/4 c. light brown sugar
1 (15 oz.) can pineapple rings, drained, reserve juice
1 (15 oz.) can crushed pineapple, drained
1 sm. jar cherries
1/2 c. pecans, chopped

Melt butter in super skillet (fry pan) and brush on sides. Sprinkle brown sugar in the melted butter. Place pineapple rings, then cherries in the middle of pineapple rings and sprinkle pecans on top. Add drained crushed pineapple. Mix yellow cake mix as per box directions, except add pineapple juice in place of liquid the cake recipe calls for.

Bake at 350 degrees for 1 hour or a few minutes over according to your oven. Allow to cool 15 minutes and place a large plate over skillet and dump. Fix homemade whipping cream and serve with the cake. Delicious! Delicious! Delicious!