Instructions

1. 1
   In a 9 x 13-inch pan, melt the butter or margarine. Add the light brown sugar, and allow to melt.
2. 2
   Arrange pineapple slices in the pan, and place a maraschino cherry in each of the holes in the pineapple rings. Sprinkle the crushed pecans over the pineapple slices.
3. 3
   Prepare the yellow cake mix as printed on the box, replacing some of the water with pineapple juice.
4. 4
   Pour cake batter over brown sugar and pineapple.
5. 5
   Bake according to the directions, until an inserted toothpick comes out clean.
6. 6
   Loosen cake around the edges, place a plate or serving tray over the cake, and turn the cake over.
7. 7
   Allow to cool before serving.