Upside Down Cake

1 can (1 lb.) apricots, pineapple, or peaches
2 T. rum
2/3 c. brown sugar
2/3 stick butter
Maraschino cherries
2 T. juice from canned fruit
1 box (1 layer) white or yellow cake mix (substitute 1 egg and milk for water when preparing)

Drain fruit and set juice aside. In a 9 inch round, 2 inch deep pan, melt butter; add sugar and fruit syrup. Stir until sugar melts. Arrange fruit in pan. Prepare cake mix and pour evenly over fruit. Bake in 350 degree oven for about 40 minutes; until knife in center comes out clean. Turn on plate immediately but wait a few minutes before lifting off baking pan. Sprinkle top with rum. Serve with vanilla ice cream or whipped cream.