Ingredients:

  • ½ cup (1 stick/113g) unsalted butter, melted
  • ¾ cup (150g) packed light brown sugar
  • 1 (20-ounce/567g) can pineapple slices, packed in juice, drained well
  • Maraschino cherries, halved (optional)
  • 1 (15.25-ounce/432g) box yellow cake mix
  • 1 cup (240ml) water
  • ½ cup (120ml) vegetable oil
  • 3 large eggs

Instructions:

  1. Preheat oven to 350°F (175°C). Generously grease a 9-inch cake pan.
  2. In the prepared cake pan, pour in the melted butter. Sprinkle evenly with brown sugar.
  3. Arrange pineapple slices in a single layer over the brown sugar mixture. Place a cherry in the center of each pineapple slice (optional).
  4. In a mixing bowl, combine cake mix, water, oil, and eggs according to the instructions on the cake mix box.
  5. Gently pour the cake batter evenly over the pineapple layer. Bake for 35-40 minutes, or until a toothpick inserted into the center comes out clean.
  6. Let the cake cool in the pan for 10-15 minutes. Run a knife around the edges of the pan to loosen the cake. Invert the cake onto a serving plate.
  7. Let cool slightly and serve warm or at room temperature.