Preheat your oven to 350 degrees.

Spray your bundt pan with non-stick spray and also lightly coat it with flour.

Pour the melted butter into the bottom of your bundt pan, then sprinkle brown sugar evenly on top.

Nestle the pineapple slices into the grooves of your bundt pan. You may use more or fewer slices, just depending on the shape and design of your pan.

Nestle a maraschino cherry in between each pineapple slice.

In a large bowl, prepare the yellow cake mix according to the box directions, substituting the water for pineapple juice from your pineapple slice cans.

To pour the batter into the bundt pan, start by pouring it between your pineapple slices, working your way around. The slices will stand a little more upright, the more batter you add, just add a little at a time between each slice until you’ve added all of the batter.

Bake in a 350-degree oven for 33-35 minutes, until a toothpick inserted into the center comes out clean.

Allow the cake to cook for 15-20 minutes before removing from the pan.

To remove, add a cake stand or wire rack to the top of the bundt pan, then flip the whole thing over.

Let the cake rest there until it releases from the pan, then remove the bundt pan.

Cut into 12 slices and serve.

Enjoy!