°½ c Butter (divided to 2 equal portions of ¼ c melt butter)
°1 cup light brown sugar (packaged)
°20 oz pineapple slices (drained, reserve juice, cut slices in half)
°20 maraschino cherrie
°15 oz yellow mix cake
Preheat your oven to 350°F (175°C) and coat your cake pan with butter and flour.
Pour the first ¼ cup portion of melted butter into your cake pan, then sprinkle brown sugar over the melted butter. Spreading equally over the bottom of Bundt pan.
½ c butter, 1 c light brown sugar
Arrange the halved pineapple slices in the bottom of your loaf pan nestled in the ridges, then place a maraschino cherry between the slices. Gently press the cherries down firmly into the brown sugar.
20 ounces sliced pineapple, 20 maraschino cherries
Mix reserved pineapple juice with enough water to make 1 cup total liquid. Mixing cake batter as directed on box using second cup of melt butter, the pineapple juice with water & the eggs.
½ c butter, 15 oz yellow cake mix, 3 eggs, water
Pour the mixed batter into your bundt pan gently so the pineapple slices stay straight, do not spread.
Bake at 350°F (175°C) for 30 to 35 minutes, or until an inserted toothpick, toothpick or butter knife comes out clean. A fully baked cake should come back to life.
Place a plate or serving platter on the bottom of the cake pan and invert the cake, then let stand for 5 minutes to allow the cake to release from the pan.
Remove the cake pan and continue to cool for 25 minutes, then serve warm or save for later.