Preheat the oven to 350 degrees. Spray a 9” round cake pan with nonstick cooking spray.
In a small saucepan, melt the butter. Once melted, stir in the brown sugar.
Pour the butter and sugar mixture into the cake pan. If needed, tilt the cake pan so that the mixture covers the bottom of the pan evenly.
Add one ring of pineapple to the middle of the cake pan and then surround it by 6 more. Add the cherries to the centers of the pineapple rings.
Prepare the yellow cake mix according to the directions on the box, substituting pineapple juice for water. Use the pineapple juice from your canned slices. If your slices don’t have a full 1 cup of juice, substitute the remaining amount with water.
Pour the cake batter into the pan until it is ¾ of the way full. There will be some cake batter left over.
Bake for 15 - 20 minutes, until a toothpick inserted in the middle of the cake comes out clean.
Let the cake cool for 10 minutes in the pan and then loosen the edges with a knife. Place a serving platter on top of your cake and then flip it over so that the pineapple slices are on top.