Melt butter in deep stack cooker. Add brown sugar & 1/4 cup of juice. Stir to mix, then cook until mixture starts to thicken, stirring from time to time with a wooden spoon. Watch carefully as you don't wish to burn it.

Add cone. Arrange drained pineapple rings in sugar-syrup around cone, cutting as required. Careful; mixture is very hot. Add maraschino cherries artistically. If any pineapple is left over, chop & sprinkle over the rings.  

Prepare cake mix as instructed, substituting rest of pineapple juice as part of the liquid. Pour cake mix gently over the pineapple rings. Microwave on high for 14 to 15 min., rotating every 4 min. if your micro doesn't have a turntable. Let sit for 5 min.

Loosen cake from sides of dish with a spatula. Place a cake plate on top of the stack cooker. Holding both items firmly together, flip them upside-down (over the counter, not over the floor!). Tap & jiggle if necessary to let cake release from the pan. If pineapple pieces or syrup sticks to baking dish, remove with a spatula & replace on the cake.