1 (20 oz.) can sliced pineapple, save juice
2 (3 oz.) pkgs. instant vanilla pudding
10 maraschino cherries, halved
1/2 c. firmly packed brown sugar
1 yellow cake mix
4 eggs
1 c. water
1/4 c. oil

Drain pineapple slices; lay in 9 x 13 inch pan. Place cherry half inside each center. Combine pudding mix and pineapple juice; pour over pineapples in pan. Sprinkle with brown sugar. Combine cake mix, rest of instant pudding mix, eggs, water, and oil in large bowl. Blend at medium speed 4 minutes. Pour into pan over pineapple. Bake at 350 degrees for 55-60 minutes. Do not underbake. Cool 5 minutes; invert to platter. Let stand 1 minute, then remove pan.