Melt 2 tablespoons of butter in a 9-inch round, flameproof, aluminum pan over medium-low heat. Make sure to cover the entire bottom of the pan with butter.
Sprinkle sugar over the melted butter.
Carefully place the pineapple rings in a single layer in the bottom of the pan. You will use about 7 slices.
Increase the heat to medium-high and cook until the pineapple caramelizes. Flip the pineapple rings once, about 2 minutes per side.
Add cherries and remove the pan from the heat.
Melt the remaining 2 tablespoons of butter in the microwave.
In a medium-sized mixing bowl, beat the egg with the melted butter.
Add cake mix and reserved pineapple juice to the bowl. Combine the ingredients well.
Pour the batter over the pineapple and cherries in the pan.
Bake the cake until a toothpick inserted in the center comes out clean, about 30 to 35 minutes.
Allow the cake to cool for about 15 to 20 minutes.
When the cake is still warm, loosen the sides with a knife and invert the cake onto a serving plate.
Slice the cake into 8 pieces and serve. Enjoy!
Notes
9 Points®MyWW Points: 9 Blue Plan and 11 Green PlanWe are not associated with Weight Watchers/WW in any way. Double check points on their official calculator.