1/4 lb. butter
3/4 c. dark brown sugar
1 can pineapple, sliced (reserve juice)
Maraschino cherries
1 box Pillsbury Plus yellow cake mix
Reserved juice & enough water to make 1 c. liquid
1/3 c. oil
3 eggs

Preheat oven to 350 degrees. In a 9" cast iron fry pan or 13"x9" cake pan melt butter by placing in hot oven for about 5 minutes. When butter is melted, add brown sugar and stir until dissolved. Arrange pineapple in bottom of pan, add a cherry to center of each pineapple; set aside.

Blend 1 cup liquid, 1/3 cup oil and 3 eggs well. Add cake mix, blend together on low speed, until moistened. Beat 2 more minutes on high. Pour batter slowly over pineapple. Bake 45 minutes or until toothpick is inserted and comes out dry. (TIP: Line oven rack with foil to prevent spills on oven floor.)