Glazed Pineapple Upside-Down Cake

1 cn (20 oz) sliced pineapple in juice
1 pk (4 serving) Jell-o pudding (vanilla) or you can use instant pudding
10 Marchino cherries
1/2 c Firmly packed brown sugar
1 Pkg.yellow cake mix
1 pk Jell-o instant vanilla flavor pudding
4 Eggs
1 c Water
1/4 c Oil

Drain pineapple, reserving juice. Combine pudding mix and pineapple juice and set aside. Arrange pineapple slices in bottom of 13x9 -inch pan. Place cherry in center of each. Pour pudding mixture over pineapple. Sprinkle with brown sugar. Combine cake mix, pudding mix, eggs, water and oil in large mixing bowl. Blend, then beat at medium speed for 4 minutes. Pour over pineapple topping mixture in pan. Bake at 350 for 55 to 60 minutes or until top springs back when lightly pressed. Cool 5 minutes in pan, then invert on serving platter and let stand 1 minute before removing the pan. Serve warm with whipped topping, if desired.

Glazed Pineapple Upside-Down Cake printer friendly version located here. (Just the recipe. Nothing else.)
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