HEAT oven to 350ºF.
MELT butter in small saucepan over low heat; stir in brown sugar and heat until sugar dissolves. Spread evenly into 2 ungreased 9-inch round pans. Arrange 5 pineapple slices over brown sugar mixture in each pan; place cherry in center of each pineapple slice.
COMBINE cake mix, water, oil and eggs in large bowl of electric mixer; mix at low speed until moistened. Beat 2 minutes at medium speed. Pour cake batter over fruit.
BAKE 30 to 40 minutes or until toothpick inserted in center comes out clean. Immediately invert cakes onto serving plates. Serve warm.
To make cake in a 13 x 9-inch pan: Spray pan with no-stick cooking spray. Pour brown sugar mixture in pan. Place 10 pineapple rings in pan; insert cherry into center of each pineapple. Prepare cake batter and pour over fruit. Bake at 350ºF 40 to 55 minutes or until toothpick inserted in center comes out clean. Immediately invert onto serving platter.
(1 slice, 1/12 of cake)
*Percent Daily Values are based on a 2,000 calorie diet