Ingredients:

  • 1/4 cup (60g) unsalted butter, melted
  • 1/3 cup (70g) brown sugar, packed
  • 1 can (20 oz or 567g) crushed pineapple, drained
  • Maraschino cherries (optional, for decoration)
  • 1 box (15.25 oz or 432g) yellow cake mix
  • 3 large eggs
  • 1/2 cup (120ml) vegetable oil
  • 1 cup (240ml) water

Instructions:

  1. Preheat the oven to 350°F (175°C).
  2. Combine melted butter and brown sugar in the cake pan. Mix until well combined, then spread evenly.
  3. Layer the drained crushed pineapple over the butter-sugar mixture, and place cherries in the center if desired.
  4. In a mixing bowl, combine the cake mix, eggs, oil, and water. Whisk until the batter is smooth and well combined.
  5. Carefully pour the cake batter over the pineapple topping in the pan.
  6. Bake in the preheated oven for 35-40 minutes or until a toothpick comes out clean.
  7. Let the cake cool in the pan for 10-15 minutes. Place a serving plate over the pan and invert it to release the cake.