Serving size: 8

1 (20 ounce) can sliced pineapples in syrup
1/4 cup butter
2/3 cup packed brown sugar
10 maraschino cherries
1 (16 ounce) box pound cake mix

Preheat oven to 350 degrees F.

Drain pineapple, reserving syrup (should have 3/4 cup.)

Melt butter in a 10-inch cast iron skillet with heatproof handle. Stir in brown sugar until just blended. Remove from heat. Arrange pineapple in butter mixture. Place a cherry in the center of each pineapple slice.

Prepare cake according to package directions, substituting the pineapple syrup for milk or water. Pour over pineapple in skillet. Bake 45 minutes, or until cake tests done. Cool in pan 5 minutes. Invert on serving plate and serve warm.