1 stick butter, melted
12 oz. brown sugar
1 can pineapple slices, undrained
1 1/2 c. pecans, chopped
1 Duncan Hines yellow cake mix
Red cherries

In square baking pan (size indicated on cake mix bow), place stick of butter and melt. Pack the brown sugar over butter in baking pan. Remove pineapple slices from can and place on top of brown sugar. There should be 8 slices. Sprinkle chopped pecans in between pineapple slices. Pour remaining pineapple juice in can on top of entire mixture. Mix cake mix in large bowl following directions on box. Gently pour cake batter on top of pineapple mixture. Bake in a preheated 350 degree oven for 40 to 45 minutes or until wooden pick inserted in middle comes out clean. Remove from oven and while hot, gently loosen cake around edges of baking pan. Slightly shake baking pan and turn onto a large serving dish. It is best to place the serving dish on top of the baking pan and turn over carefully. Garnish with cherries in middle of each pineapple slice.