2 tbsp. butter
1/2 c. brown sugar, packed
8 1/4 oz. can pineapple slices, drained
6 Maraschino cherries
1 pkg. Pillsbury Plus lemon cake mix
1 c. water
1/3 c. oil
3 eggs

Heat oven to 350 degrees. Grease and flour 12 cup fluted tube pan. In small saucepan, melt butter; stir in brown sugar until mixed. Press sugar mixture to bottom of pan. Cut pineapple slices in half. Place 6 halves on top of sugar to form ring. Cut remaining pineapple in 3 pieces each and put between rings. Place cherries in center of each pineapple.

In large bowl, blend cake mix, water, oil and eggs at low speed until moistened. Beat 2 minutes on high. Pour into pan.

Bake at 350 degrees for 40 to 50 minutes. Immediately invert pan onto cooling rack. Cool completely.