This recipe is from Shirley McNevich's Mom's Best Recipes Vol 4. Published here with her permission.
Don't forget to check Shirley's blog.
(by Shirley McNevich)
1 box Duncan Hines yellow cake mix
1 - 3.75oz. box orange Jell-O (or your favorite flavor)
1 - 20oz. can Dole pineapple rings (drained)
10 maraschino cherries (drained)
3/4 cup Cool Whip
Prepare cake batter according to box directions--set aside. Grease a 9 x 13 cake pan. Sprinkle the orange Jell-O powder evenly on the bottom of the cake pan. Arrange pineapple rings in a single layer on top of the Jell-O powder. Place one cherry in the center of each pineapple ring. Pour the cake batter carefully over the top of the pineapples and cherries. Bake at 350 degrees for 30 minutes--test with a toothpick for doneness. Let cake cool in the pan for 5 minutes, and then use a knife to loosen the edges. Place a piece of foil on top of a cutting board. Flip the board upside down on top of the cake pan. Flip the cake on top the foil/cutting board--remove pan carefully. Cool completely, and then serve with extra Cool Whip.