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1/4 cup butter	Small jar maraschino cherries
1 c brown sugar	Yellow cake mix
20-oz. can sliced pineapple

Drain pineapple, reserving juice. Heat oven to 350 degrees. Melt 1/4 cup butter in 9 x 13-inch pan. Top with brown sugar, pineapple slices, and cherries; press gently. Add water to pineapple juice to measure 1 1/4 cups. Make cake batter as directed, using pineapple juice mixture instead of water (if desired, add 1 tsp lemon zest). Pour into pan. Bake about 45 minutes or until done. Immediately turn upside down onto serving plate; leave pan over cake 1 minute. Serve warm or cool.