Stacked Pineapple Upside Down Cake

1/4 c. butter, melted
2/3 c. brown sugar
1 20 ounce can sliced pineapple, drained
2/3 c. maraschino cherries
Pecan halves
1 package – yellow cake mix

Preheat oven to 350 degrees. Combine butter and brown sugar; spread evenly into two greased 9-inch round cake pans. Arrange pineapple slices, cherries, and pecans on top. I like to do 4-5 pineapple slices in a big circle, and then fill in with cherries and pecans. Prepare cake mix according to directions. Pour batter into pans, and bake 3-40 minutes until toothpick comes out clean. Flip pans over onto cooling rack immediately. Cool completely on wire racks. Transfer one cake to a serving platter. Carefully stack the second cake on top of the first cake.