Ingredients:

  • 1/2 cup (115g) Unsalted butter, melted
  • 1 cup (200g) Light brown sugar, packed
  • 20 oz (567g) can Pineapple slices in juice (juice reserved)
  • 12 Maraschino cherries, stems removed and blotted dry
  • 15.25 oz box Yellow or White cake mix
  • 1 cup (240ml) Reserved pineapple juice
  • 1/3 cup (80ml) Vegetable oil
  • 3 Large eggs, room temperature

Instructions:

  1. Preheat your oven to 350°F (175°C). Pour the 1/2 cup of melted butter into the bottom of a 9x13-inch baking pan, tilting to ensure the bottom and corners are fully coated.
  2. Evenly sprinkle 1 cup of packed light brown sugar over the melted butter layer to form the base of the caramel glaze.
  3. Thoroughly blot the pineapple slices and maraschino cherries with paper towels to remove excess surface moisture. Arrange the pineapple rings in a single layer over the sugar, and place a cherry in the center of each ring and in the gaps between them.
  4. In a large mixing bowl, combine the cake mix, 1 cup of reserved pineapple juice, 1/3 cup vegetable oil, and 3 large eggs. Using an electric hand mixer, whisk until the batter is smooth and no dry streaks remain.
  5. Gently pour the batter over the arranged fruit layer, spreading it evenly to the edges of the pan.
  6. Bake for 40 minutes, or until a toothpick inserted into the center of the cake comes out clean and the edges are golden brown.
  7. Allow the cake to cool in the pan for 10 minutes. Run a knife around the edges, then carefully invert the cake onto a large rectangular serving platter. Let the glaze drip down the sides before serving.