In a cast-iron skillet, melt about 3 T butter. Stir in about 3 T brown sugar and a pinch of cinnamon.
Drain a can of pineapple rings (reserving the juice) and place a single layer of pineapple rings on top of the brown sugar/butter mixture. You can put a maraschino cherry, pecan, or dried cherry in the center of each ring, just to be pretty.
Follow the mixing instructions on a boxed of yellow cake mix, substituting the pineapple juice for part of the liquid. Pour the cake batter over the pineapple and follow the box instructions to bake it.
Turn it upside-down onto a platter, and the bottom becomes the top, with the pineapple and sugar and butter as a lovely topping. So easy, you hardly even needed this recipe!
For a delicious alternative, try using canned apricot halves instead of the pineapple rings. Place each half with the cut side down — you can put a cherry or pecan in the center of the apricot as well.