1/2 c. butter
1 c. packed brown sugar
1 (16 oz.) can pineapple slices, drained
Maraschino cherries
1 (18 1/2 oz.) pkg. yellow cake mix

Divide butter and brown sugar evenly in half. Place half of the butter in two 9 inch round cake pans. Melt butter over low heat. Sprinkle half of the brown sugar evenly over butter in both pans. Arrange pineapple slices over sugar in each pan. Garnish with cherries.

Prepare cake mix as directed on package. Pour half of the batter evenly over fruit in each pan. Bake in 350 degree oven 35 to 45 minutes or until done. Invert at once on serving plate. Leave pan over cake a few minutes. Serve warm. Makes two 9 inch cakes.