preheat oven at 350°

for topping : melt butter over low heat in a skillet, stir in brown sugar, crushed pineapples, & maraschino cherries (if you like) (my husbands allergic so I don't add those) pour into cake pan.

for your cake: combine cake mix, pudding mix, eggs, water, oil. beat on medium 2 minutes.

pour the cake batter evenly over the brown sugary pineapple awesomeness!

bake for 45 minutes or until tooth pick comes out clean :)

this is the tricky part: soon as it comes out...grab your serving dish and flip cake onto it upside down carefully and quickly.

enjoy! I like to keep mine refrigerated. this is such an amazing and simple recipe!