TOPPING:

1/2 c. firmly packed brown sugar
3 tbsp. butter
21 oz. can cherry pie filling

CAKE:

1 pkg. yellow cake mix
1 c. water
1/3 c. oil
3 eggs

Heat oven to 350 degrees. Lightly grease 9 x 13 cake pan. Place brown sugar and butter in bottom of pan; place pan in oven for 4 to 5 minutes or until butter is melted. Stir to blend. Spoon cherry filling evenly over brown sugar mixture.

In large bowl combine cake mix, water, oil and eggs and mix on low speed until moistened. Pour batter evenly over cherry filling. Bake for 50 to 60 minutes. Run knife around edge of cake to loosen immediately invert onto serving tray. Cool completely. Serve with whipped cream, if desired.