1/4 c. butter
1 c. packed brown sugar
1 (20 oz.) can sliced pineapple in juice, drained and juice reserved
1 (6 oz.) jar maraschino cherries without stems, drained
1 pkg. Betty Crocker SuperMoist yellow cake mix
1/3 c. vegetable oil
3 eggs

Heat oven to 350°F. Melt butter in rectangular pan, 13 x 9 x 2-inches, in oven. Sprinkle brown sugar evenly over butter. Arrange pineapple slices on brown sugar; place cherry in center of each pineapple slice and arrange remaining cherries around slices. Press gently into brown sugar. Add enough water to reserved pineapple juice to measure 1 1/4 cups. Make cake mix as directed on package (omit water) using oil, eggs and the 1 1/4 cups pineapple juice mixture. Pour batter over pineapple and cherries.

Bake 40 to 45 minutes or until toothpick inserted in center comes out clean. Immediately run knife around side of pan to loosen cake and turn pan upside down onto heatproof serving plate; leave pan over cake 1 minute so brown sugar topping can drizzle over cake. Cool 30 minutes. Serve warm or cool. Store, loosely covered.