Preheat oven to 350°F. Combine the required amounts of eggs, water, and oil the for butter cake mix you bought and beat in stand mixer or with hand mixer until combined. Set aside.
In a different bowl, combine the melted butter and brown sugar. Take a greased 10″ cake pan and cover the bottom with the brown sugar and butter mixture. Make sure it covers the whole bottom and you can put it up the sides a little.
Open up the pineapple can and drain the juice. Set juice aside for later. Take the pineapple slices and place in the brown sugar mixture in a nice pattern. You can place them in whatever pattern you see fit and can put halves on the sides as well. Then take your cherries and place them in the centers of the pineapple slices.
Pour the batter over everything. Bake the cake for anywhere from 30-40 minutes. You will know its done when the top is a nice golden brown and a knife inserted in the center is clean.
After you take your cake out of the oven, poke with a fork or toothpick and then pour the reserved pineapple juice all onto the cake. Let the cake soak and cool and then turn it onto a plate to serve.