Step 1

Preheat oven to 350° and grease a large (12 cup capacity) bundt pan generously with baking spray with flour making sure to get every nook and cranny. If you don't have baking spray with flour just use regular baking spray and coat the bundt pan with flour and shake off any excess.

Step 2

Melt the butter and pour into the bottom of the bundt pan and sprinkle evenly with brown sugar. Drain and reserve the pineapple juice and set aside.

Step 3

Cut the pineapple rings in half and place into the bottom of the bundt pan into each groove, alternating the pineapple slices and cherries, set pan aside. I suggest using no more than 8 pineapple slices to keep the cake from separating.

Step 4

In a large bowl, beat together the cake mix, pudding mix, oil, eggs, pineapple juice, and water or milk. Gently pour the batter over the pineapple slices and cherries (being careful not to move the fruit around).

Step 5

Bake cake for 35-40 or until cake is golden brown and springs back when touched. Test cake with a toothpick - if it comes out clean it's done.

Step 6

Cool cake in the pan for 10 -15 minutes before removing. Slide a butter knife or small offset spatula around the edges and center of cake to release the sides from pan. Invert cake onto serving plate or tray.

Step 7

Slice cake in between pineapple slices and serve warm with a dollop of cream at room temperature.