1/4 c. butter
1/2 c. brown sugar, packed
1 can (8 1/2 oz.) pineapple slices, drained & cut in halves
Maraschino cherries
Pecan halves
1 pkg. Betty Crocker yellow cake mix

Heat oven to 350 degrees. Melt butter over low heat in 9 inch layer pan. Sprinkle brown sugar evenly over butter. Arrange pineapple halves, cherries and pecans over sugar mixture.

Prepare cake mix as directed on package. Pour half the batter (about 2 1/2 cups) evenly over fruit in pan. Bake 35 to 45 minutes or until toothpick inserted in center comes out clean. Invert at once onto serving plate. Leave pan over cake a few minutes. Serve warm, plain or with whipped cream. 9 servings.

Bake remaining batter in 8 or 9 inch layer pan as directed on package. Use as desired or freeze.

NOTE: You can substitute 1 can (17 ounces) of either apricot halves or sliced peaches, drained for the pineapple.