Not a lot to say about it. It’s a pretty classic recipe.
1/2 c melted butter
2/3 c packed brown sugar
1 can(s) pineapple rings, reserve juice
1 jar(s) maraschino cherries
1 box yellow cake mix
3.4 oz box vanilla instant pudding
1/3 c vegetable oil
1. Heat oven to 325. Place butter in a 9 inch cake pan and melt the butter in the oven as it warms. When melted, sprinkle the brown sugar evenly over the butter.
2. Place one pineapple ring in the center of the pan, and around half rings around the rest of the pan. Place a cherry in the middle of all the the pineapples. Coat the inside with cooking spray. Set aside.
3. Combine the cake mix and pudding mix in a medium mixing bowl. Add the reserved pineapple juice and milk. The combination of the two should equal one cup. Measure the pineapple juice first, then add enough milk to make 1 1/4 cup. Add the eggs and vegetable oil, and mix until fully blended. Pour the batter evenly over the pineapple and cherries.
4. Bake for about 45 minutes, until an inserted toothpick comes out clean. Cool the cake for about 10 minutes before running a knife around the edges of the pan. Invert onto a serving plate and slice.
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