Directions

1. Mix brown sugar and butter together.  Spread in eight 2-inch deep half hotel pans.
2. Spread about 1-1/3 cups pineapple evenly over sugar mixture into each pan.
   
3. Place about 1/4 cup cherries in centers of pineapple slices or among the crushed pineapple.
4. Prepare cake according to package directions, however use reserved pineapple juice (adding water if needed) to equal water quantity called for on package.
   
5. Divide batter equally between pans.
6. Bake in convection oven at 325ºF., for 42 to 47 minutes or until cake is done.
   
7. Cool. Cut each cake pan into 12 pieces.
   
8. Lift out slice, turning over onto plate so pineapple is on top.