Preparation

• Heat oven to 350°F (325°F for dark or nonstick pan).
• As the oven is preheating, place the butter in a 13x9-inch pan and set it on the middle oven rack to melt. Set a timer for 5 to 7 minutes to remind yourself to check when the butter is fully melted.
• Sprinkle brown sugar evenly over melted butter. Arrange pineapple slices on brown sugar. Place a cherry in the center of each pineapple slice, and arrange remaining cherries around slices; press gently into brown sugar.
• Add enough water to reserved pineapple juice to measure 1 cup. Make cake batter as directed on box, substituting pineapple juice mixture for the water.
• Pour batter over pineapple and cherries.
• Bake 40 to 46 minutes (44 to 53 minutes for dark or nonstick pan) or until toothpick inserted in center comes out clean. Immediately run knife around side of pan to loosen cake.
• Place heatproof serving plate upside down on top of the pan; turn plate and pan over. Leave pan over cake for 5 minutes so brown sugar topping can drizzle over cake; remove pan.
• Cool 30 minutes. Serve warm or cool. Store covered in refrigerator.