1 can (20 oz.) sliced pineapple
1/4 c. butter
2/3 c. packed brown sugar
10 maraschino cherries
1 pkg. (17 oz.) pound cake mix

Drain pineapple, reserving syrup. Melt butter in 10 inch skillet with heat proof handle. Blend in brown sugar. Remove from heat. Arrange pineapple in butter mixture. Place a cherry in centers. Prepare cake according to package directions, replacing milk with reserved pineapple syrup. Pour over pineapple. Bake in 350 degree oven for 45 to 50 minutes. Cool for 5 minutes. Invert on serving plate. Serves 8.