1/3 cup (3/4 of a stick) butter, melted
1 cup brown sugar
1 20 oz. can pineapple slices, plus juice
1 yellow cake mix, plus oil and eggs required for the cake mix
maraschino cherries, optional
Place the melted butter in the bottom of a 9x13 in. cake pan. Spread the brown sugar across the top of the butter.
Place the pineapple slices on top of the brown sugar. Reserve the juice in a measuring cup.
Mix the cake according to the box directions, except use the reserved pineapple juice instead of the water. (You may have to add a little water to get the required amount of liquid. It just depends on the cake mix.)
Spread the cake over the pineapple. Bake according to the cake mix instructions, or until a toothpick inserted in the middle comes out clean. Mine took about 5 minutes longer than what the box said.
Immediately spread a knife around the edge of the cake to loosen it. Invert the cake on a sheet cake pan. Add cherries to the middle of the slices if you desire.