Double Pineapple Upside Down Cake

1 pkg. Duncan Hines Pineapple supreme Deluxe Cake Mix

1/2 C (1 stick) butter or margarine

1 C brown sugar

1 can (1 lb. 14 oz.) pineapple slices

Maraschino cherry halves

Whipped Cream

Melt butter in a 13x9x2" pan. Sprinkle brown sugar evenly in pan. Drain pineapple; save the syrup. Arrange pineapple and maraschino cherry halves on the sugar mixture. Add water to pineapple syrup to make 1-1/3 C liquid; add this and two eggs to the cake mix; mix as directed on the label. Pour batter over fruit. Bake at 350 for about 50 minutes, until cake pulls away from side of pan. Let stand 5 minutes for topping to begin to set. Then turn upside down onto a large platter or a cookie sheet. Serve warm with whipped cream. (12-16 servings)