3 tbsp. butter
1/2 c. brown sugar
1/4 tsp. cinnamon
1 (15 1/2 oz.) can pineapple slices (unsweetened), drained
7 Maraschino cherries
1/4 c. pecans, chopped
1 pkg. yellow cake mix without pudding

Melt butter in 10 1/2 x 2-inch cast iron skillet. Combine brown sugar and cinnamon; sprinkle over butter. Arrange 7 pineapple slices over brown sugar. Place cherry in center of each pineapple slice. Sprinkle with pecans. Set aside.

Prepare cake mix as directed on package. Pour batter over pineapple. Bake at 350 degrees for 50 minutes or until wooden pick comes out clean. Remove from oven; immediately invert onto plate. Yield: 1 (10 1/2-inch) cake.