1 can (20 oz.) sliced Pineapple in Juice

2 packages ( 4-serving size) Instant Vanilla Pudding

10 Maraschino Cherry Halves

½ cup Firmly Packed Brown Sugar

1package (2-layer size) Yellow Cake Mix

4 Eggs

1 cup Water

¼ cup Oil

Drain pineapple, reserving juice. Arrange slices in 13"x9" pan.

Place cherry half in center of each.

Combine 1 package pudding mix and pineapple juice. Pour over pineapple and sprinkle with brown sugar.

Combine cake mix, remaining pudding mix, eggs, water and oil in large mixing bowl.

Blend, then beat at medium speed on electric mixer for 4 minutes. Pour into pan.

Bake at 350-degrees for 55-60 minutes or until cake tester inserted in center comes out clean and cake begins to pull away from sides of pan.

Do not under bake.

Cool in pan 5 minutes. Invert onto platter and let stand 1 minute. Then remove pan. Serve warm.