1/2 c. (1 stick) butter
1 c. brown sugar
1 (1 lb. 4 oz.) can pineapple slices, drained
Maraschino cherry halves or walnuts or pecans
1 pkg. yellow or lemon or pineapple cake mix
Whipped cream

Preheat oven to 350 degrees. Melt butter in 9x12x2 inch pan. Sprinkle brown sugar evenly in pan. Arrange drained pineapple slices and cherries on sugar mixture.

Mix cake according to directions with 1 1/3 cup water and 2 eggs. (At high altitude, heed high altitude cake adjustment on cake directions.) Do not substitute pineapple juice for water. Pour prepared batter over fruit. Bake at 350 degrees for about 50 minutes until tests done with a toothpick. Let stand 5 minutes for tipping to begin to set.

Then turn upside down onto a large platter or cookie sheet. Best served warm with whipped cream topping.