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Ingredients:
1/4 cup unsalted butter
1 cup packed light brown sugar
1 can (20 ounces) sliced pineapple in juice, drained, reserving juice
1 jar (6 ounces) stemless maraschino cherries, drained
1 box Betty Crocker Super Moist Yellow Cake Mix
Vegetable oil and eggs as directed on cake mix box
Directions:
Preheat oven to 350 degrees F. In a 13 x 9-inch pan, melt butter in the oven.
Sprinkle brown sugar evenly over butter. Gently press pineapple slices over brown sugar.
Gently press a cherry into the center of each pineapple slice, and arrange remaining cherries around slices.
Add enough water to reserved pineapple juice to measure 1 cup. Make cake batter according to package directions, substituting pineapple juice mixture for water.
Pour batter over pineapple and cherries.
Bake cake for 42 to 48 minutes or until toothpick inserted in center comes out clean.
Immediately run knife around side of pan to loosen cake.
Place ovenproof serving plate upside down on pan; invert plate and saucer.
Leave pan on top of cake for 5 minutes to allow brown sugar to drip onto cake.
Leave to cool and enjoy!