1-First Step: Get the pan and oven ready Preheat your oven to 350°F. Coat a bundt pan generously with butter and flour so the cake releases cleanly later. This step matters because the fruit topping can stick if the pan is not well prepared. If you have ever had a bundt cake break apart on the way out, you already know how important this is. Melt the butter and divide it into two 1/4 cup portions. Set one portion aside for the pan and the other for the batter. Drain the pineapple slices, but save the juice because you will use it in the cake mix.

2-Second Step: Build the fruit topping Pour 1/4 cup melted butter into the bottom of the pan. Sprinkle the 1 cup packed light brown sugar evenly over the butter. This creates the sticky base that turns into the glossy top after baking. Arrange the 20 pineapple slices, cut in half, around the pan in a neat pattern. Place the 20 maraschino cherries between the pineapple pieces. Try to keep the fruit close together so the finished cake looks full and pretty when inverted. If you need another fruit-forward idea, the pineapple heaven cake is another reader favorite.

3-Third Step: Mix the cake batter In a large bowl, combine the yellow cake mix, 3 large eggs, the second 1/4 cup melted butter, and the reserved pineapple juice mixed with enough water to make 1 cup total. Add 1 to 2 teaspoons vanilla extract if you want a little extra flavor. Stir until just combined. Do not overmix, since that can make the cake tough. The batter should look smooth and thick, but still easy to pour. If the batter seems too dense, make sure the juice and water total 1 cup exactly. That liquid helps the cake bake evenly.

4-Fourth Step: Pour and bake Carefully pour the batter over the fruit layer in the bundt pan. Pour slowly so you do not disturb the pineapple and cherries underneath. Use a spatula to spread the batter gently if needed. Bake for 30 to 35 minutes, or until a tester inserted into the middle of a cake section comes out clean. Avoid opening the oven door during baking, because sudden temperature changes can cause the cake to sink. Every oven is a little different, so start checking near the 30 minute mark.

5-Fifth Step: Unmold and cool When the cake is done, remove it from the oven and let it rest for 5 minutes. Then place a serving plate over the pan and invert the cake onto the plate. Let the pan sit in place for a few minutes so the topping can loosen before you lift it away. After removing the pan, let the cake cool for 25 more minutes before slicing. This resting time helps the caramel topping settle and keeps the slices neat. Serve it warm or at room temperature for the best texture.