Place the cake mix in a large mixing bowl, follow instructions for the cake mix as far as the eggs and oil goes. Instead of using water use the juice from the canned pineapple, you may have to use just a small amount of water to finish the liquid requirements. After the cake mix is ready set it aside and take 1 stick of butter and melt it on med heat in a cast iron frying pan, add the light brown sugar and mix with a wooden spoon until sugar and butter is melted. Then place the pineapple rings in the bottom of the pan, cut the remaining pineapple slices in half and place on the side of the pan. Poor cake batter over the pineapple, butter and sugar mixture. Reduce heat to medium low, let the mixture begin to bubble up this will bring the sugar and butter through the cake. Once the top is cover with the sugar and butter mixture, (about 5 to 8 minutes) place the cake in a 350 degree oven for about 45 minutes, or until the cake begins to brown and pull away from the sides of the pan. Take the pan out of the oven, let stand for 5 minutes, then place a large plate or cake plate on the top of the frying pan, gently flip the plate and pan, the cake will be inverted on the plate with the pineapple showing. Place red maraschino cherries in the center of the pineapple rings let stand for 20 to 30 minutes before slicing.