1 can (20 oz.) Pineapple slices
1/4 lb. butter
2/3 c. brown sugar
Maraschino cherries
1 pkg. (17 oz.) Pound cake mix

Drain and save pineapple juice; melt butter in the microwave and pour into 10-inch round cake pan; stir brown sugar into melted butter. Arrange pineapple slices on top of butter mixture. Put Maraschino cherries in center of slices. Make pound cake mix according to box except use pineapple juice instead of milk. Pour over all in cake pan.

Bake 45 - 50 minutes at 350°F. Cool 5 minutes, then invert onto a plate. Pineapple slices will then be the topping.

Looks pretty! It's easy, fast, pretty and delicious!!