Ingredients:
1 (20 ounce) cans crushed pineapple, drained ( reserve juice)
1/2 cup brown sugar
2 tablespoons butter
maraschino cherries, halves
1 (18 ounce) boxes pineapple cake mix (I used Betty Crocker Pineapple Cake Mix) or 1 (18 ounce) boxes yellow cake mix ( I used Betty Crocker Pineapple Cake Mix)
3 eggs
1 1/4 cups water ( use part reserved pineapple juice)
1/3 cup oil
Directions:
Preheat oven to 350 F.
Melt butter in bundt pan in oven.
Spray cooking spray on the parts of the pan that aren’t covered by the melted butter.
Sprinkle brown sugar over melted butter.
Place maraschino cherries on top of sugar.
Spread crushed pineapple over all.
Mix cake ingredients according to the package directions regarding time and mixer speeds.
Pour cake mix over topping ingredients in pan.
Bake for 40 minutes, until golden brown.
Test for doneness, knife or toothpick inserted should come out clean.
Immediately invert onto serving platter and remove pan carefully so none of the topping stays in the pan.
Cool completely before serving.
Servings: 12
Time preparation: 15 min.
Time total: 55 min.