2 tbsp. butter
1 can (8 oz.) crushed pineapple
1/2 c. firmly packed brown sugar
6 maraschino cherries
1 pkg. (9 oz.) yellow cake mix

Heat butter 30 seconds in an 8 inch round glass baking dish. Drain pineapple, reserving juice. Blend together butter, brown sugar, and drained pineapple. Spread evenly in bottom of pan. Prepare cake mix as directed on package, substituting the reserve juice for water. Pour batter evenly over pineapple mixture. Cook 5 to 7 minutes, rotating dish one quarter turn halfway through cooking time. Rest 5 minutes until cake pulls away from sides of pan. Invert onto serving dish.