20 oz. can sliced pineapple
2 pkgs. (4 serving) vanilla instant pudding
Maraschino cherries
1/2 c. firmly packed brown sugar
1 yellow cake mix
1 c. oil
1 c. water

Drain pineapple; save juice. Arrange slices in a 9 x 13 pan. Place cherries in centers. Mix 1 package pudding in pineapple juice and pour over top pineapple, then sprinkle brown sugar on top.

Mix cake mix with: 4 eggs 1 c. oil 1 c. water

Beat at medium speed for 4 minutes. Pour in pan and bake at 350 degrees for 55 to 60 minutes until cake begins to pull away from sides of pan. Cool 5 minutes. Turn on to cookie sheet, let stand 1 minute; remove from pan. Serve warm with topping if preferred.