1Canola oil no-stick cooking spray, quick spray
1/2 cupGranulated sugar
16 ozMaraschino cherries, drained
20 ozPineapple slices, drain and save juice
4 TbspUnsalted butter
16.5 ozYellow cake mix
Combine butter and sugar in a microwave-safe bowl and microwave mixture on high for 1 minute.
Combine remaining pineapple rings and 1/4 cup of the remaining juice in a food processor bowl and process fruit for 30 seconds or until smooth.
Cool cake completely before turning over onto a cake platter.
Heat oven to 350°F.
Place a cherry inside each pineapple ring; set prepared pan aside.
Place yellow cake mix in bowl and add processed pineapple and egg; beat with an electric mixer on medium speed for 4 minutes.
Pour cake batter on top of pineapple in cake pan and bake on center oven rack for 35 minutes or until done.
Spray a square or round 8-inch cake pan with nonstick cooking spray and arrange 5-6 pineapple rings on pan.
Spread butter mixture between pineapple rings in the prepared baking pan and set aside.