2 tbsp. butter
1/2 c. brown sugar
1 (8 oz.) can crushed pineapple
6 maraschino cherries
1 (9 oz.) pkg. yellow cake mix

Heat butter 30 seconds in an 8 inch round glass baking dish, then blend with brown sugar. Drain pineapple (save juice) and spread evenly in pan. Add cherries. Prepare cake mix, substituting pineapple juice for water. Pour into dish. Cook 5 to 7 minutes, rotating dish 1/4 turn halfway through cooking time. Let rest 5 minutes, until cake pulls away from pan. Invert onto serving dish. Serves 6 to 8. Or use 6 pineapple rings or any other fruit.