Pineapple Upside-Down Dump Cake

• 3/4 cup butter, divided
• 2/3 cup packed brown sugar
• 1 jar (6 ounces) maraschino cherries, drained
• 1/2 cup chopped pecans, toasted
• 1 can (20 ounces) unsweetened pineapple tidbits or crushed pineapple, undrained
• 1 package yellow cake mix (regular size)
• Vanilla ice cream, optional

1. In a microwave, melt 1/2 cup butter; stir in brown sugar. Spread evenly onto bottom of a greased 5-qt. slow cooker. Sprinkle with cherries and pecans; top with pineapple. Sprinkle evenly with dry cake mix. Melt remaining butter; drizzle over top.
2. Cook, covered, on high until fruit mixture is bubbly, about 2 hours. (To avoid scorching, rotate slow cooker insert one-half turn midway through cooking, lifting carefully with oven mitts.)
3. Turn off slow cooker; let stand, uncovered, 30 minutes before serving. If desired, serve with ice cream.

butter, brown sugar, maraschino cherries, pecans, pineapple, yellow cake, vanilla ice cream

Taken from www.tasteofhome.com/recipes/pineapple-upside-down-dump-cake/ (may not work)