Right Side Up Pineapple Cake

• box yellow cake mix, prepared as directed using1 box
• eggs↗3
• cup oil1⁄3 cup
• cups water↗1 1⁄3 cups
• (20 ounce) can crushed pineapple, undrained↗1 can
• cup brown sugar, firmly packed↗1 cup

  firmly packed

• (5 1/4 ounce) package instant vanilla pudding, prepared as directed using1 package
• cups milk↗2 cups
• (8 ounce) package cream cheese, softened↗1 package
• medium bananas, sliced (optional)↗2 -3

  optional

• (1 ounce) container Cool Whip, thawed1 container
• cup pecan pieces↗1⁄4 - 1⁄2 cup
• cup shredded coconut↗1⁄2 cup
• maraschino cherries, halves↗24

Step-by-step instructions

1. 1

   Bake cake according to pkg. directions in a 13x9 pan.

2. 2

   In a small saucepan combine the undrained pineapple and brown sugar over medium-high heat.

3. 3

   Boil for 5 minutes, reducing heat if necessary--DO NOT LET SUGAR MIXTURE BURN--stirring constantly.

4. 4

   Pour this mixture over warm cake and let cool.

5. 5

   Meanwhile, prepare the instant pudding per pkg.

6. 6

   directions with the 2 cups of milk; add the softened cream cheese to the prepared pudding and blend well.

7. 7

   Pour this over top of cooled cake.

8. 8

   Evenly place banana slices over the top of the cake, if desired.

9. 9

   Top with Cool Whip, covering bananas completely.

10. 10

    Sprinkle with pecans then sprinkle with coconut.

11. 11

    Decorate with maraschino cherries.

12. 12

    Refrigerate any leftover cake.