Servings: 8/Prep Time 10 Min/Cook Time 40 min

1 ⁄2 cup butter 1 ⁄2 cup butter
1 Cup packed dark brown sugar 1 Cup packed dark brown sugar
1 (20 ounce) cansliced pineapple 1 (20 ounce) cansliced pineapple
6 maraschinos cherries, cut in half lengthwise 6 maraschinos cherries, cut in half lengthwise
1 (18 ounce) package duncan hines supreme pineapple cake mix 1 (18 ounce) package duncan hines supreme pineapple cake mix
1 (4 ounce) box vanilla instant pudding mix 1 (4 ounce) box vanilla instant pudding mix
1 Cup pineapple juice, from canned pineapple with a bit of water added 1 Cup pineapple juice, from canned pineapple with a bit of water added
1 ⁄2 cup canola oil 1 ⁄2 cup canola oil
4 eggs 4 eggs

Preheat oven to 325 degrees Fahrenheit.
Melt butter in a 9x13 pan in oven.
Sprinkle brown sugar evenly over butter in pan.
Drain canned pineapple into a measuring cup.
Place pineapple slices evenly in pan, cutting the last two in half to cover pan.
Place the maraschino cherry halves in the center of the pineapple slices, cut side up.
Combine the rest of ingredients in a large mixing bowl on slow speed for 30 seconds.
Beat on medium speed for 2 minutes.
Pour batter into pan.
Bake for 45 to 55 minutes, or until a toothpick comes out clean.
Cool 5 minutes and turn cake out onto a serving platter, pineapple side up.