1 box yellow cake mix
1 lg. can sliced pineapple
4 tbsp. brown sugar
2 tbsp. butter
1 sm. jar whole maraschino cherries

Preheat oven to 350 degrees. Melt butter in 2 round cake pans; evenly coat bottom of each pan with 1 tablespoon brown sugar. Place pineapple slices in bottom of pans; reserve pineapple liquid. Pour cake mix into both pans. Bake as directed on cake box. Test for doneness with toothpick. Cool for 10 to 15 minutes. Invert serving plate onto pan, turn over with pineapple facing up. Turn second layer with pineapple side down.

In saucepan melt remaining 2 tablespoons brown sugar with 2 tablespoons pineapple juice. Pour over top of cake. Place extra pineapple slices on cake top; place cherries in center of slices.