20 oz. can sliced pineapple in juice
2 (4 serving size) pkg. Jello brand vanilla flavor instant pudding and pie filling (or substitute a 4 serving size pkg. Jello brand vanilla pudding for the instant pudding mix in topping only)
10 maraschino cherry halves
1/2 c. firmly packed brown sugar
2 layer size pkg. yellow cake mix (or use pudding included cake mix and 3/4 cup water)
4 eggs
1 c. water (or use pudding included cake mix and 3/4 cup water)
1/4 c. oil

Drain pineapple, reserving juice. Arrange slices in 13 x 9 inch pan; place cherry half in center of each. Combine 1 package pudding mix and pineapple juice; pour over pineapple and sprinkle with brown sugar. Combine cake mix, remaining pudding mix, eggs, water and oil in large mixer bowl. Blend; then beat at medium speed of electric mixer for 4 minutes. Pour into pan. Bake at 350 degrees for 55 to 60 minutes or until cake tester inserted in center comes out clean and cake begins to pull away from sides of pan. Do not under bake. Cool in pan 5 minutes. Invert onto platter and let stand 1 minute; then remove pan. Serve warm.

In high altitude areas, use large eggs, add 1/4 cup all purpose flour and increase water to 1 1/2 cups (with pudding included cake mix, use 1 1/4 c. water).