Mix butter in a 13X9X2 inch pan. Sprinkle brown sugar evenly in pan. Arrange drained pineapple in the sugar mixture. If desired arrange cherries, rounded side down, in the sugar mixture.
Add enough water to the pineapple syrup to make 1 1/3 cups liquid. Add the liquid, 2 eggs and oil to the cake mix and mix as directed on the label. Pour batter over fruit.
Bake at 350 degrees for about 50 minutes, until the cake pulls away from the pan. Let stand 5 minutes for topping to began to set. The turn upside down onto a large platter or cookie sheet.
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|Serving Size: 1 Serving (1285g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 3012 (48%)|
|Amt Per Serving||% DV|
|Total Fat 334.6g||446 %|
|Saturated Fat 183.7g||918 %|
|Monounsaturated Fat 96.1g|
|Polyunsanturated Fat 32.4g|
|Cholesterol 742.2mg||228 %|
|Sodium 5395.8mg||186 %|
|Potassium 1080.2mg||28 %|
|Total Carbohydrate 825.4g||243 %|
|Dietary Fiber 5.5g||22 %|
|Sugars, other 819.9g|
|Protein 25.6g||37 %|
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Calories per serving: 6291
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