Chunky Pineapple Upside Down Cake

For my son-in-law Bill's birthday this year (35!), I made his traditional favorite: pineapple upside down cake.  I added a twist to it this year by using chunk pineapple (canned) and almost a whole jar of maraschino cherries.  I also made this cake more of a pound cake, unlike the usual basic yellow cake.  This cake is a cinch to make, and so delicious.  It holds birthday candles well, though Henry beat Bill to it and blew out the candles before his daddy had a chance!

Here's my recipe, which, if you taste it, might become yours too!

CHUNKY PINEAPPLE UPSIDE DOWN CAKE
Oven - 350 degrees F, preheated
10" round cake pan, deep sides (3") or 13 x 9 pan, spray bottom with cooking spray

1 bar butter, melted
1 cup brown sugar
1 standard sized can of pineapple chunks in juice, drained; juice reserved for cake
1 yellow cake mix
1 box instant vanilla pudding mix
4 eggs
1/2 cup vegetable oil
pineapple juice plus water to equal 1 cup liquid
small jar maraschino cherries, out of the juice

Whipped cream

Directions:

Pour melted butter into prepared pan.  Sprinkle brown sugar evenly over butter.  Press down with fork to moisten sugar and make sure it is distributed evenly.  Place pineapple chunks evenly over brown sugar/butter mixture.  Sprinkle maraschino cherries among the pineapple chunks.  Set aside.

In large mixer bowl of electric mixer or with hand-held mixer, slowly mix all cake ingredients:  cake mix, pudding, eggs, oil, juice and water.  Once incorporated, beat ingredients for about 3 minutes.  Pour cake batter evenly over pineapple and cherries, leaving enough head-room for cake to rise.  If you have too much batter, save it for a little cake or some cupcakes.

Bake for 45-50 minutes OR until top bounces back when lightly pressed and toothpick inserted in center comes out clean.  Remove from oven and let cake sit for 10 minutes.  Turn out onto serving platter.  Can be served while still warm with a spritz of whipped cream.

Heavenly...