2 tbsp. butter
1/2 c. dark brown sugar, firmly packed
1 (15 1/4 oz.) can sliced pineapple and liquid
1 (9 oz.) pkg. one-layer yellow cake mix

Place butter in 8x8 inch dish. Heat in microwave on full power for 20-30 seconds or until melted. Blend brown sugar with butter and pack evenly into bottom of dish. Drain pineapple juice into glass measure. Arrange pineapple slices over butter-brown sugar mixture.

Prepare cake mix as directed on package substituting pineapple juice for water. Pour cake batter into dish, evenly distributing batter over entire surface. Bake in microwave on 2/3 power for 13-14 minutes (7 minutes on full power), or until top springs back when lightly pressed with finger While hot, invert on serving platter.

MICRO-TIP: Place maraschino cherry in center of each pineapple ring; crushed pineapple and nuts can be substituted for slices.