Mix 1/2 cup of the pineapple with the brown sugar, melted butter and 3 tbsp of the pineapple juice. Spoon into bottom of pan.
Alternate cherries and pecan halves on top of pineapple mixture.
Make pound cake mix according to directions on box, except replace water with reserved pineapple juice. Once well mixed, stir in rest of pineapple, lemon zest and vanilla. Spoon over pineapple mixture in pan.
Bake one hour or until toothpick inserted near center comes out clean. Cool 10 minutes. Remove from pan onto serving platter and cool on wire rack.