3/2 cup butter, divided 2/3 cup packed brown sugar 1 jar marashino cherries, drained 1/2 cup chopped pecans 1 can unsweetened pineapple tidbits, or crushed, undrained 1 pkg. yellow cake mix

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 the remaining butter and drizzle on top. 2. Cook, covered, on high until the fruit mixture is bubbly, about 2 hours. 3. Turn off slow cooker, let stand, uncovered, for 30 minutes before serving. Serve with vanilla ice cream.