1 box Betty Crocker yellow cake mix
1/2 C vegetable oil
1 20 oz can pineapple rings, juice reserved
Handful of marischino cherries
1/4 C butter
1 C brown sugar
Preheat oven to 350 degrees.
Melt butter in 9x13 dish.
Top with brown sugar.
Place pineapple rings on brown sugar butter mixture.
Place a cherry in the center of each pineapple ring.
Mix cake mix according to package instructions using pineapple juice in place of water. For me I had about 3/4 C of pineapple juice and so I supplemented with 1/4 C of water to reach the 1 C water that was called for. Also 3 eggs & vegetable oil. Stir together.
Spread cake mix over pineapples.
Bake approximately 45 minutes.
Upon removing the cake from the oven use knife to separate cake from side of dish.
Flip over onto a serving tray or in my case, baking sheet. Leave pan on top for a few minutes so all the pineapple/brown sugar goodness can drip all down the cake.