Directions

• Preheat your oven to 350°F (175°C) and prepare a 9x13 baking pan by greasing it with cooking spray or butter to prevent sticking.
• Layer both cans of undrained crushed pineapple into the bottom of the prepared baking dish, ensuring it covers the base evenly. Drizzle the fresh lemon juice on top for an added zing.
• Sprinkle the dry cake mix evenly over the pineapple layer. Remember, do not stir—this is crucial for achieving that delightful texture!
• Drizzle the melted butter generously over the top of the cake mix. This will create a beautifully crispy crust as it bakes.
• Garnish by arranging pineapple rings on top in a lovely pattern and scattering maraschino cherries around for a pop of color and sweetness.
• Sprinkle a little brown sugar over the entire mixture to enhance the caramelization as it bakes.
• Bake for about 70 minutes or until the top becomes golden brown and you see some bubbling around the edges.
• Cool for 10 minutes before serving, letting those warm flavors meld together. Pair it with a scoop of vanilla ice cream or a dollop of whipped cream for an extra indulgence!