Preheat the oven to 350F and grease a 10” bundt pan generously with nonstick baking spray. 

In a medium bowl, whisk together the melted butter and brown sugar. Pour the mixture into the bottom of the greased bundt pan. 

Sprinkle the crushed pineapple over the brown sugar layer.

Place the maraschino cherries around the pan, pushing them slightly into the brown sugar.  

In a large bowl, whisk together the cake mix, water, vegetable oil, and eggs. 

In a small bowl, toss the pecans and flour until the nuts are evenly coated. Add the nuts and flour to the cake batter and stir to combine. 

Pour the cake batter over the crushed pineapple. 

Bake the cake for 35-40 minutes, or until a toothpick inserted into the center comes out clean. 

Immediately run a knife around the edge of the pan then invert the cake onto your cake stand or platter. The best way to do this is to place the cake stand over the top of the bundt pan and then quickly but carefully flip it over– Don’t try to just flip the cake over onto a platter. 

Allow the cake to sit in the bundt pan for 10 minutes (this will help it release from the pan). After 10 minutes, carefully lift the bundt pan off the cake and allow it to cool completely. 

Once cooled, slice and enjoy.