Servings: 8–10

Ingredients

For the Topping

• ½ cup (1 stick) unsalted butter
• ¾ cup packed brown sugar
• 1 (20-ounce) can pineapple slices, drained
• Maraschino cherries

For the Cake

• 1 box yellow cake mix (about 15.25 ounces)
• 1 cup water
• ⅓ cup vegetable oil
• 3 large eggs

Instructions

Preheat the oven to 350°F.

In a 9-inch round cake pan, melt the butter. Stir in the brown sugar until smooth and spread evenly over the bottom of the pan.

Arrange the pineapple slices over the brown sugar mixture. Place a maraschino cherry in the center of each pineapple ring and add a few cherries to any open spaces.

In a large mixing bowl, combine the cake mix, water, vegetable oil, and eggs. Beat with an electric mixer for about 2 minutes, or until smooth.

Carefully pour the batter over the pineapple layer and gently spread it into an even layer.

Bake for 40–45 minutes, or until a toothpick inserted into the center comes out clean.

Allow the cake to cool in the pan for about 10 minutes. Run a knife around the edge, then carefully invert onto a serving platter.

Serve warm or at room temperature.

Nana’s Tip ❤️

This cake is even better the next day after the flavors have had time to mingle.

Store covered at room temperature for up to 2 days, or refrigerate for up to 5 days