Preheat eat oven to 350°F. 

Melt the butter. 

In a 9X13 glass baking dish, pour the melted butter, then add thebrown sugar evenly across the dish.

Arrange pineapple slices in rows on top of the brown sugar. Place a maraschino cherry in center of each pineapple slice, and place the rest of the cherries decoratively around the slices and the outside of the pan.

Gently press the pineapple and cherries into brown sugar.

In a bowl, follow the directions on the boxed cake mix to make your batter. Substitute the pineapple juice mixture for the water required in the recipe. If the pineapple juice is less than the amount of liquid needed for the box recipe, add water. 

Softly pour the batter over pineapple and cherries trying to void distribution the arrangement of the fruit.

Bake for 40-45 minutes or until toothpick inserted in center comes out clean. 

Run a butter knife around side of pan to loosen cake.  When the baking dish has cooled down slightly, place your serving platter or a parchment paper-lined baking sheet upside down on top of the baking dish. In one fluid motion, flip over the baking dish onto your platter or sheet pan to “flip” the cake upside down and out of the baking dish.

Leave the baking dish on top of the upside down cake to allow the brown sugar glaze to drip on to the cake.  Allow to cool.  Serve warm or cool according to your preference.  Store in your refrigerator.