Drain crushed pineapple and pineapple rings and set 2/3 cups of pineapple juice aside. Rinse Maraschino cherries and pat dry. Set aside.
Cut butter into slices and place in a 9 inch round baking pan and put in the oven to melt. Once melted remove from oven and mix in brown sugar and evenly spread around pan.
In a large mixing bowl combine Pamela's gluten free vanilla cake mix. eggs, crushed pineapple, pineapple juice and oil and mix well.
Place in the oven and bake until toothpick comes out clean, around 1 hour.
Allow cake to cool for 10-15 minutes and carefully flip cake over, patting the bottom of the pan with a spatula until it comes lose.
Slice and ENJOY!!!!
Serving Size 1
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
This recipe is sponsored by Pamela's Products