- ¼ cup butter or margarine
- 1 cup packed brown sugar
- 1 20 oz. can pineapple slices in juice, drained, and juice reserved
- 1 jar (6 oz.) maraschino cherries without stems, drained
- 1 box Duncan Hines Golden Butter cake mix
- 7 tbsp. butter, softened
- 3 eggs
Add enough water to reserved pineapple juice to measure 1 cup. Make cake batter as directed on box, using the 7 tablespoons of softened butter and three eggs, and substituting the pineapple juice for the water called for (don’t worry that it’s more liquid than called for on the box; it’s fine). Pour batter over the pineapple slices and cherries. Bake 42 to 48 minutes or until toothpick inserted in the center comes out clean. Remove from oven and immediately run knife around side of pan to loosen the cake. Place heatproof serving plate upside down onto the pan; turn plate and pan over. Leave pan over cake for 5 minutes so brown sugar topping can drizzle over the cake; remove pan. Cool 30 minutes. Serve warm or cool.