1 pkg. yellow cake mix
1 can sliced pineapple rings
1 c. firmly packed brown sugar
1 stick butter
1 tbsp. pineapple juice
Maraschino cherries

Grease and flour oblong baking pan. Prepare cake mix as directed by package and set aside.

Melt stick of butter in pan, along with the brown sugar and pineapple juice (take juice from can of pineapple slices). Heat on medium high flame, stirring constantly until mixture just begins to boil. Place pineapple rings in bottom of cake pan and put a cherry in each ring. Then pour brown sugar mixture to cover bottom of pan (pour all the mixture). Slowly add prepared cake batter and fill pan.

Bake as per instructions on mix. When cake springs back when touched lightly, it is done. Have serving platter ready. Immediately after cake is removed from pan, run dinner knife around the edges and with pot holders, turn pan upside down, resting it on serving platter. Slowly lift back end of cake pan with knife and replace on cake any pineapple rings that may not have come out. Let cool slightly. Serve warm.