Source: Recipe by: Mary Jo Angelo, Birmingham, Alabama - published in Southern Living Magazine - September, 1986

1/4 cup butter or margarine, melted
2/3 cup firmly packed brown sugar
1 (20 ounce) can sliced pineapple, drained
1/2 cup chopped pecans
1 (18.25 ounce) box yellow cake mix without pudding
Caramel Frosting (recipe below)

Combine butter and brown sugar; spread evenly into 2 greased 9-inch round cake pans. Arrange pineapple slices, cherries, and pecans on top.

Prepare cake mix according to directions. Pour batter into pans; bake at 350 degrees F for 30 to 40 minutes or until wooden pick inserted in center comes out clean.

Remove immediately from pans, and cool completely on wire racks.

Stack layers, pineapple side up, on serving plate. Spread warm caramel frosting on sides of cake.

Yield: one 2-layer cake

Caramel Frosting
1/2 cup butter or margarine
1 cup firmly packed brown sugar
3 tablespoons milk
2 cups sifted confectioners' sugar

Combine butter and brown sugar in a medium saucepan. Bring to a boil, stirring constantly; cook 2 minutes. Add milk; return to a boil. Remove from heat; let stand 5 minutes.

Add confectioners' sugar to mixture, beating until smooth.

Yield: enough to frost sides of one 2-layer cake