1 box yellow cake mix (your choice)
1 (8 oz.) can crushed pineapples with juice
1 cup light brown sugar
1/2 cup (1 stick) butter, melted
Maraschino cherries, cut in small pieces (optional)

In a 9x9-inch glass baking dish put the melted butter making sure it covers the bottom of entire dish. Sprinkle brown sugar across top of melted butter, crush any lumps of brown sugar down with a fork.

Take can of pineapples and drain extra juice into small bowl and put juice aside - we don't want the pineapples too mushy then the top of cake will be too moist. Spread pineapple onto brown sugar and butter mix. Set aside.

Prepare cake mix in separate bowl as directed on box. Add about a 1/4 cup of the reserved pineapple juice that you set aside to cake mix. Put cake batter on top of brown sugar, butter and crushed pineapples.

Bake at 350°F until knife comes out clean. Let cake cool down in pan and flip onto clean cool cookie sheet.

Every time I make this it goes!! ENJOY!

Submitted by: Susan