Ready the oven and preheat it to 350 degrees F (175 degrees C). Prepare a Bundt or similar 10-inch fluted tube pan by spraying it with cooking spray and then dusting it with flour.

In the bottom of the prepared pan, pour the melted butter and evenly sprinkle with brown sugar. Strain the pineapple rings over a measuring cup, and save the juice. In half, slice the pineapple rings. Around the pan, place the pineapple rings alternately with the maraschino cherries.

In a large mixing bowl, whisk the cake mix and pudding mix. To make 1 c. of liquid, pour enough milk into the reserved pineapple juice. Pour this into the cake and pudding mixture. Then, add the vegetable oil. Beat the eggs one at a time on low speed until well incorporated. Bring it up to medium speed and keep mixing until smooth. This takes another 2 minutes. In the pan over the pineapples and cherries, pour the batter.

Bake for about 35 to 40 minutes in the preheated oven until a toothpick inserted in the middle of the cake comes out clean.

Take the cake out of the oven and let it cool for ten minutes before removing it from the pan.