4 tbsp. butter
1 c. firmly packed brown sugar
2 (15 1/4 oz.) cans sliced pineapple
22 maraschino cherries
1 (18 1/2 oz.) pkg. yellow cake mix

Divide the butter and place in 2 (8") round microwave safe cake pans. Microwave one pan at a time on high until butter melts. Blend half of the brown sugar with the butter in each pan. Spread mixture evenly over bottom. Drain pineapple into measuring cup. Reserve juice. Arrange pineapple slices and cherries over the brown sugar mixture. Prepare cake mix according to package directions using pineapple juice as part of liquid. Add water to bring level up to the amount called for on package. Pour half of the batter over pineapple slices in one pan; repeat with other half of batter in other pan.

Microwave one pan at a time on high for 8 to 10 minutes, turning pan after 2 minutes. Invert 1 layer onto serving plate. Invert the second layer on top of the first. Serve warm. Can be used as 2 (1 layer) cakes.