1 (28-ounce) box yellow cake mix
1 (16-ounce) can pineapple rings, juice drained and reserved
Maraschino cherries without stems
Glaze (see recipe below)
GLAZE
1 cup reserved pineapple juice
¼ cup (½ stick) butter
½ cup packed light brown sugar
Preheat the oven to 350°. Prepared the cake according to the package directions, substituting pineapple juice for the water.
For the glaze, in a saucepan on medium heat combine the pineapple juice, butter, and brown sugar. Bring to a boil, stirring continuously.
Layer the bottom of a lightly greased 9 × 13-inch baking pan with the pineapple rings and place a cherry in the center of each ring. Pour the glaze over the pineapple rings. Pour the cake batter evenly over the pineapple rings. Bake for 35 minutes or until done when a wooden pick inserted in the cake comes out clean.
YIELD: 24 SERVINGS