Preheat oven to 350° and grease a 9 X 3 inch round pan.

Placed drained pineapple rings in a small bowl and drizzle with spiced rum. Set aside.

Melt the butter in a sauce pan over medium heat. Pour into your prepared 9 X 3 round pan. Sprinkle brown sugar evenly to cover the butter and coat the sides of the pan. Arrange a single layer of pineapple rings and place a maraschino cherry in the center and gaps.

In a separate mixing bowl, prepare the cake mix as directed, substituting reserved pineapple juice and spiced rum for the water liquid measurement in the directions. Add vanilla extract and mix all ingredients to combine.

Note: The reserved pineapple juice alone will not meet the cake mix liquid required amount. Measured out the pineapple juice, use rum to make up the difference.

Pour the cake batter into the pan and spread evenly. Tap a few time to release any air bubbles. Bake at 350° for 50 - 55 minutes or until you insert a toothpick in the center and it comes out clean. Remove from the oven and place on baking rack.

Make the simple syrup while cake bakes. Add equal parts of white granulated sugar and water to a sauce pan. Cook over medium heat until sugar dissolved and it begins to bubble. Remove from heat and add two tablespoons of spiced rum to the syrup. Stir and set aside to cool until the cake is ready.

Using a wooden skewer, poke holes into the cake and pour the rum-simple syrup mixture evenly over the cake. Allow 10-15 minutes to soak in prior to inverting the cake.

After 15 minutes, invert the cake onto a serving platter.

Note: Some pineapples and cherries may stick to the pan. Carefully remove them and place them on the cake.