1 Box yellow cake mix
1 cup water
8 Sliced pineapple rings
1/2 cup of pineapple juice from can
8 Maraschino cherries
2 Tbsp. butter
3 Tbsp. brown sugar
In a mixing bowl, add 2 eggs, 1-cup water and 1/2 -cup pineapple juice from the can to the cake mix. Stir until smooth. Set aside.
In a large skillet (do not preheat skillet) melt the butter and brown sugar mixture over medium low heat. Blend butter and brown sugar until melted. Spread as even as possible.
Add 8 pineapple slices over butter/brown sugar mixture, place cherries in the center of pineapple rings.
Add cake mix, cover and cook on medium-low until Thermal-Knob reaches 50 degrees or about 15 minutes. Remove pan from burner. (Cake is done when you insert a knife or toothpick and it comes out clean).
Place a large plate over the the the large skillet and invert, remove pan, allow to cool at least 2 minutes, slice and serve cake.