I found my camera! It was hiding in some otherwise-empty bag on the floor of my bedroom. Now how did it get there? Oh, well. It’s found.
For the 9×13 cake, here is what I did. Melt one stick of butter, add 3/4 cup of brown sugar, and cover the bottom of a greased cake pan. Then lay out your pineapple rings (let them sit in a strainer for a bit first, to let the excess juice run off) – I used 10, a whole can, on the 9×13, with the last one being broken in half. Then stick your maraschino cherries in the hole of the rings, and anywhere else you might like. Cover with yellow cake batter (I used my favorite, from Roben Ryberg’s new cookbook), and bake according to the directions.
After you take it out, sit it on a cooling rack to cool for about 20 minutes. Then turn it over onto whatever you want to put it on (lol). Don’t pull up the pan yet. Play the drums on the pan for a few minutes. This helps everything come out nicely together. Then you can lift the pan. Ta-daa! Let’s eat.