INGREDIENTS: 3/4 butter or margarine 1 Lg. (10 slices) can Pineapple Slices in heavy syrup 1 cup Brown Sugar 12 Maraschino Cherries 1 Box Duncan Hines Yellow Cake

Heat oven to 350° F.

Drain pineapple and reserve the juice.

In the oven, melt the butter or margarine in a 9x13 pan. Tilt the pan until the melted butter is evenly distributed in the pan. Sprinkle the brown sugar evenly covering the bottom of the pan. Arrange the pineapple slices over the brown sugar. Cut in half the last two slices and arrange on the pan across the center, then put a maraschino cherry in each center.

Prepare yellow cake following the directions on the package, but SUBSTITUTE the water with the juice, adding just enough water for the required amount. The batter might be a little runny.

Pour in the pan over the brown sugar, pineapple and cherry and bake according to directions.

Check with toothpick until toothpick comes out clean. Do not overbake.

Loosen sides of cake from the pan and invert inmediately.