Heat oven to 350˚F. Line a 13x9-inch jelly roll pan with parchment paper or foil.
Arrange pineapple slices over brown sugar. Place a cherry in the center of each pineapple slice.
In large bowl, combine pineapple juice, water and pancake mix and whisk until smooth.
Pour batter over pineapple slices and gently spread until evenly covered.
Bake for 15-17 minutes or until a knife is inserted and comes out clean.
Allow to cool for 10 minutes. Once cooled, position a large cutting board or serving platter over pan. Carefully flip sheet pan pancakes onto board and remove lining.
Cut into squares and serve.