1/4 cup butter or margarine
1/2 cup brown sugar (packed)
1 can (8-1/2 ounce) pineapple slices, drained and cut into halves
Maraschino cherries
Pecan halves
1 packet yellow cake mix
Heat oven to 350 degrees. Melt butter over low heat in layer pan, 9 x 11/2 inches. Sprinkle brown sugar evenly over butter. Arrange pineapple halves, cherries, and pecans over sugar mixture. Prepare cake mix as directed on package. Pour half the batter (about 2-1/2 cup) evenly over fruit in pan. Bake 35 to 45 minutes or until wooden toothpick inserted in center comes out clean. Invert at once onto serving plate. Leave pan over cake a few minutes. Serve warm, plain or with whipped cream. Bake remaining batter in 8 or 9 inches layer pan as directed on package. Use as desired or just freeze for later date.
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