2 (20 ounce) cansof cushed pineapple
1 (18 1/4 ounce) box yellow cake mix (I prefer Duncan Hines)
13 cup melted margarine or 13 cup butter
Drain the juice from both cans of pineapple and pour in to a 1 1/2 quart oven safe dish (round is best). Next, pour dry cake mix evenly over the pineapple. Drizzle melted margarine over top of dry cake mix, being careful to wet the mix as evenly as possible. A few missed spots is typical and won't hurt the outcome. Finally, bake in preheated oven at 375 degrees for 30-40 minutes or untill the top of desert is a deep golden brown color. Allow to cool (uncovered).