All you need for this is 1 box of yellow or white cake mix (I use Naturally Nora Organic Mix), a can of pineapple slices, maraschino cherries, the saved juice from the can of pineapple, butter (1/4 cup), and brown sugar (1 cup) packed.
Mix cake mix but instead of whatever liquid is called for, use the pineapple liquid, and then add the other, recipe liquid, to make the amount called for on the box. In my case, I added about 1/4 cup of milk to the pineapple juice to make a total of 1 cup. Arrange fruit in bottom of pan- 13 by 9, or 12 by 12 pan- I used 12 by 12. pour melted butter over fruit. Sprinkle entire pan with 1 cup of brown sugar. Then simply pour cake mix over fruit and sugar, and bake at 350 until the cake is a golden brown. Then, because I wanted a more solid cake, I turned the heat off and let the cake cool in the oven for about 8 hours. You COULD eat the cake immediately, and that would be nice too :-) I find it easier to unmold if you let it sit longer. Make sure to go around the sides with a think spatula, freeing the cake from the sides of the pan. Then invert onto a large plate.