Pineapple Upside Down Shortcut Cake

Pineapple Upside Down Shortcut Cake 1/4 cup butter 1/2 cup packed light brown sugar 1 yellow box cake mix, prepared according to box. I used 3 cups of this batter. Use the extra for cupcakes. 1/2 pineapple, sliced into chunks maraschino cherries Melt the butter in a sauce pan. Stir in the sugar until dissolved. Pour into the bottom of a 10 inch greased loaf pan. Top with pineapple chunks to cover the bottom and add cherries in the spaces. Pour the 3 cups of cake batter evenly on top. Bake at 350 for 30-35 minutes or until a toothpick comes out clean. Cool in pan 20 minutes, Run knife around edges and invert onto a rack. Make sure the rack is over a sheet pan to catch any extra dripping sugar from the glaze. Cool completely before cutting.