1 (20 oz.) can sliced pineapple in heavy syrup
1/4 c. (1/2 stick) butter
2/3 c. packed brown sugar
10 red or green maraschino cherries (optional)
1 pkg. (17 oz.) cake mix, yellow

Drain pineapple and reserve syrup. (Should have about 3/4 cup syrup.) Melt butter in 10-inch skillet with heat-proof handle. Stir in brown sugar until just blended. Remove from heat.

Arrange pineapple slices in butter mixture. Place a cherry in the center of each slice. Prepare cake according to package directions, replacing milk with the reserved pineapple syrup. Pour over pineapple in skillet.

Bake at 350°F. for 45-50 minutes or until cake tests done. Cool in pan 5 minutes. Invert on serving plate. Serve warm. 6-8 servings.

(For more caramelizing, increase brown sugar by 1/2 cup and butter by 2 tablespoons.)