MAKES 2 (9-INCH) ROUND CAKES
It is time to update classic Pineapple Upside-Down Cake. This lightning-fast version of that timeless cake can’t be beat. It is beautiful and tastes just as good as it looks. No one will ever guess you made it in just moments.
Preheat the oven to 350°F. Line two 9-inch round cake pans with parchment paper. Spray the pans with nonstick cooking spray.
Drizzle 3 tablespoons of the melted butter into each prepared pan and tilt the pans to coat the bottom evenly. Sprinkle ⅓ cup of the brown sugar evenly in each pan.
Arrange the pineapple slices from one can in a single layer in one pan. Arrange 5 to 7 cherries evenly around the pineapple, if desired. Repeat with the second pan.
Measure out 1 cup of the reserved pineapple juice. Use the remaining juice as desired, or discard. In a large bowl, combine the pudding mix with the 1 cup juice and the milk. Whisk until the pudding is thick and creamy, about 2 minutes. Stir in the cake mix and blend until moistened. Spoon half of the batter over the pineapple in each of the pans and spread evenly. Drizzle 2 tablespoons of the remaining melted butter evenly over the top of the cake batter in each of the pans.
Bake for 35 to 40 minutes or until a wooden pick inserted in the center of each cake comes out clean.
Let cool for 15 minutes. Run a table knife around the outside edges of each cake, then invert onto serving plates. Remove the parchment paper. Serve warm.