1 can (20 oz.) pineapple slices, drained and juice reserved
1 jar maraschino cherries, without stems, drained (optional)
1 box yellow or white cake mix
Vegetable oil and eggs called for on cake mix box
Heat oven to 350 F (325 F for dark or non-stick pan).
Put butter in a 13 x 9 inch pan, place in oven to melt the butter. Sprinkle brown sugar evenly over butter. Arrange pineapple slices on brown sugar.
If using, place cherry in center of each pineapple slice and arrange remaining cherries around slice; press gently into brown sugar.
Add enough water to reserved pineapple juice to measure 1 cup. Make cake batter as directed on box, substituting the pineapple juice mixture for the water. Pour batter over pineapple and cherries.
Bake 42 to 48 (44 to 53 minutes for dark or non-stick pan) or until toothpick inserted in center comes out clean. Immediately run knife around side of pan to loosen cake. Place heatproof serving plate upside down onto pan; turn plate and pan over. Leave pan over cake 5 minutes so brown sugar topping can drizzle over cake; remove pan.
Cool 30 minutes. Serve warm or cool. Store covered in refrigerator.