Preheat an oven to 350⁰F.
Place butter into a 9 X 13 cake pan and place the pan into the preheating oven to melt the butter. Alternatively, you can melt the butter in another fashion and add to the bottom of the cake pan.
Remove the pan when the butter has melted.
Sprinkle the brown sugar evenly over the melted butter in the pan.
Open the pineapples and reserve the pineapple juice from the can.
Place the pineapple rings evenly over the brown sugar mix.
Remove stems from cherries, if any, and place a cherry into the center of each pineapple ring. More cherries can be added as desired.
Prepare the cake mix replacing the water called for with pineapple juice. Use the other ingredients as called for. Most white box mixes call for 1/3 cup oil, 3 egg whites, and 1 cup of water. If there is not enough pineapple juice from the can, add enough water to equal the amount called for on the box.
Gently pour the batter over the pineapple and cherries in the pan and smooth the batter out.
Place the cake into the preheated 350⁰F oven and bake for 40 to 45 minutes or until a toothpick inserted into the center of the cake comes out clean.
Remove the cake from the oven and allow it rest for 4 to 5 minutes.
Invert the cake onto a serving platter.
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