1/2 c. brown sugar
1/4 c. butter
2 cans (8 oz. each) sliced pineapple, drained (reserve 1 tbsp. juice)
Maraschino cherries, cut in half
1 container (16 oz.) frozen pancake batter, thawed
1/4 c. granulated sugar

Heat oven to 350 degrees. Put brown sugar and butter in 9 inch glass pie plate. Place in oven for 7 minutes, stirring twice, until mixture is smooth and bubbly. Remove from oven and arrange fruit in a pin wheel pattern.

Open top of pancake batter completely. Add granulated sugar and reserved pineapple juice. Stir to mix and pour over pineapple. Bake 30-35 minutes until golden brown and tests done. Cool 5 minutes. Loosen edges and invert on platter. Serve with whipped cream, if desired.