Add the melted butter to a 9x13 baking dish and spread it around the bottom of the pan.
1/4 cup melted butter
Sprinkle the brown sugar across the bottom of the pan.
1 cup brown sugar
Arrange the pineapple circles across the bottom of the pan and place one cherry in the center of each pineapple circle.
1 can (20 ounces) sliced pineapple, 18 maraschino cherries
Pour the pineapple juice from the can into a measuring cup then fill the cup with water until it reaches 1 cup. You want a total of 1 cup of liquid.
Pour the pineapple juice and water mix into a large mixing bowl then beat in the eggs and vegetable oil.
3 eggs, ½ cup vegetable oil
Stir the cake mix into the bowl and stir until the batter is smooth.
1 box (15.25 ounces) yellow cake mix
Pour the batter on top of the pineapple slices in the prepared pan. Gently spread the batter so it is even in the dish.
Bake for 45 minutes. The cake will look golden brown and be pulling away from the edges of the pan.
Remove the cake from the oven and run a knife around the edge of the pan to loosen the cake. Flip the pan over onto a tray. Make sure to get all the juice out of the pan- that the good stuff!
Cool for about 15 minutes, then slice and serve.
Notes
You can also choose to slice and serve the cake right out of the pan rather than flipping it over onto a tray. However, you should flip each slice onto a plate so the pretty pineapple is facing upward.