- 1/2 cup butter
- 1 cup brown sugar
- 1 can (15-16 ounces) sliced pineapple, drained
- maraschino cherries
- pecan halves
- 1 yellow cake mix, prepared per package directions (can use drained pineapple juice for liquid)
Melt butter in a 13×9 inch pan. Sprinkle brown sugar evenly over butter. Next arrange pineapple slices over that. Place one cherry in center of each pineapple ring. Arrange pecans around pineapple. Carefully pour cake batter evenly over fruit. Bake as directed on cake mix or until toothpick comes out clean when inserted in middle. Invert pan onto plate, let pan set for a few minutes before removing. Serve warm with whipped cream.