1 pkg. yellow cake mix
1 (3 oz.) pkg. vanilla instant pudding
1/2 cup Wesson oil
1 cup pineapple juice, add water if needed
4 beaten eggs
1 (20 oz.) can sliced pineapple, drained
1 1/4 cups brown sugar
1 cup (2 sticks) butter, divided
9 maraschino cherries

Preheat oven to 350°F. Grease sides of 9x13-inch pan.

Melt 1 stick butter, pour into pan. Sprinkle brown sugar and arrange pineapple and place cherry in center of each pineapple. Refrigerate while mixing batter.

Blend all of rest of ingredients with the cake mix at medium speed until smooth. Pour over refrigerated pineapple.

Bake at 350°F for 40 to 45 minutes. Cool in pan 20 minutes.