Duncan Hines pineapple supreme deluxe cake mix
1/2 c. butter (1 stick)
1 c. brown sugar
1 c. pineapple slices (1 lb. 14 oz.) or 1 (1 lb. 4 1/2 oz.) can pineapple chunks
Maraschino cherry halves
Whipped cream, if desired

Melt butter in a 13 x 9 1/2 x 2 inch pan. Sprinkle brown sugar evenly in pan. Drain pineapple; save the syrup. Arrange pineapple in the sugar mixture. Arrange cherry halves, rounded side down, in the mixture. Add enough water to pineapple syrup to make 1 1/3 cup liquid; add this and 2 eggs to the cake mix and mix as directed on the box. Pour batter over fruit. Bake at 350 degrees for about 50 minutes until cake pulls away from side of pan. Let stand 5 minutes for topping to begin to set. Then turn upside down onto a large platter or cookie sheet. If desired, serve with whipped cream.