1/4 c. butter
1/2 c. brown sugar
1 can (8 1/2 oz.) sliced pineapple, drained and juice reserved
Maraschino cherries
1 pkg. (9 oz.) yellow cake mix, 1 layer size
1/2 c. reserved pineapple juice
2 eggs

Combine butter and brown sugar in 8x8 baking dish. Microwave 1 minute 30 seconds on high until butter and sugar melts. Stir.

Arrange pineapple rings in syrup. Place a maraschino cherry in center of each pineapple ring.

Blend cake mix, pineapple juice and eggs in mixing bowl on low speed of electric mixer, then beat on medium for 2 minutes. Pour evenly over fruit. Microwave 8 1/2 to 10 minutes on high until wooden pick inserted in center comes out clean. Rotate dish 1/2 turn after 5 minutes. Invert immediately on serving plate.

For variety substitute peaches for pineapple and almond extract for vanilla.