Here's your cake mix and some additional items you'll need.

Place pineapple rounds on a plate with napkins to dry. Do the same with your cherries on a separate plate. Draining these will keep your cake from being soggy. Or, having the cherry juice stain your cake.

Add your fully drained, small can of crushed pineapple [and all other required ingredients] to your batter and mix well. Usually 3 minutes with an electronic mixer.

Place pineapple rounds on top of brown sugar and place a cherry in the center of each.

Equally and carefully pour batter in your primary pans. Tamp 9" batter filled rounds to even/flatten and release any bubbles. Bake as per box directions.

Cut up your remaining pineapple and cherries and place in your secondary pans. [your bottom layers] Lightly sprinkle with brown sugar. Using the remainder of your batter, carefully drizzle on top. You don't want to disturb your fruits. Tamp 9" round pans to even/flatten and release any bubbles.

Test cakes for doneness with a toothpick. Stick toothpick directly in the center of cake. If it pulls out clean with no batter attached, your cakes are fully cooked. Also, look for your cakes that have pulled away from the sides of the pan, as pictured. Run a butter knife around the edges of your cakes as well.

When pans are just slightly cool to the touch but still hot, place a plate upside down over the cake. Holding the plate and the pan, flip the pan upside down and slightly tamp to loosen the brown sugar, pineapple mixture. Gently flip over your top [or, primary layer] on top of your bottom layer.