1/4 cup unsalted butter
1 cup brown sugar
1 20 oz can pineapple slices in juice
1 6 oz jar maraschino cherries, drained
1 box yellow cake mix (I used betty crocker super moist like the original recipe suggests)
canola oil and eggs - amount listed on box
Drain juice off pineapple into a measuring cup, adding enough water to make one cup. Preheat oven to 350 degrees. In 13 x 9 pan melt butter. Sprinkle brown sugar evenly over butter. Arrange pineapple slices on the brown sugar. Place a cherry in the center of each pineapple ring and the remaining cherries around the slices; press gently into the brown sugar. Mix the cake batter according to the directions on box, substituting the reserved pineapple juice for the water. Pour the batter over the pineapples and cherries. Bake for 38 to 42 minutes or until toothpick inserted in center comes out clean. Place a heat proof serving dish upside down over the top of the pan (I actually used a cookie sheet), turn dish and pan over. Leave the pan over the cake for about five minutes so that all the yummy brown sugar can drip down onto the cake; remove pan.