1 can (20 oz.) sliced pineapple
1/4 c. butter
2/3 c. brown sugar
10 maraschino cherries (optional)
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 350 degree F. oven 45 to 50 minutes. Cool 5 minutes. Invert on serving plate. Serves 8.