2 1/4 c. flour
1 1/2 c. sugar
3 tsp. baking powder
1 tsp. salt
1/2 c. shortening, softened
1 c. milk
1 1/2 tsp. vanilla
2 egg
1/4 c. lemon Jello

Mix flour, sugar, baking powder and salt; blend in shortening. Add 1/2 cup milk and vanilla; beat 2 minutes. Add remaining milk and eggs, beat 2 minutes longer. Stir in gelatin.

In a greased 9x13 inch pan, spread 3/4 cup firmly packed brown sugar. Dot with butter. Top with 9 or 10 canned pineapple slices. Place 1 maraschino cherry in center of each slice.

Pour cake mix over fruit. Bake at 350 degrees for 35 or 40 minutes. Remove from oven; invert at once onto plate.