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Preheat oven to 350°. Melt butter in 9x13 pan in oven. Sprinkle brown sugar evenly over butter. Arrange pineapple slices and cherries over top; press gently. Add enough water to juice to measure 1 1/4 cups. Make cake batter as directed on package, except use pineapple juice mixture instead of water and add 3 T. flour into dry cake cake mix (high altitude). Pour batter over pineapple and cherries. Bake 40-45 minutes (45-50) or until toothpick inserted in center comes out clean. Immediately turn pan upside down onto serving plate; leave pan over cake 1 minute.
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