1 pkg. butter recipe yellow cake mix (I use Duncan Hines)
1 (20 oz.) can pineapple slices, drained (save the juice)
1/2 cup (1 stick) unsalted butter, melted
1 cup brown sugar
Maraschino cherries, halved

Preheat oven to 350°F. Prepare cake mix by box directions substituting the juice from can of pineapples for the water.

In a glass 9x13-inch baking dish, add melted butter. Stir in brown sugar and spread over bottom of baking dish. Place pineapples slices on top of brown sugar mixture. Place cherry halves in the center of each pineapple. Gently pour cake batter on top of pineapple and brown sugar.

Bake at 350°F for about 35 minutes. Check with toothpick, if toothpick comes out clean remove from oven. If not, continue baking another few minutes until done.

Let cool in pan for 15 minutes. Place cookie sheet or platter on top of baking dish and carefully turn over baking dish so cake comes out onto platter. Allow to cool before serving. Enjoy!

Submitted by: B. Burns