I cut up 1 fresh pineapple & let it sit in 1c water overnight to infuse the flavor into the water. Drain the water & keep it for the cake.

Preheat oven to 325°. In a bundt cake pan, melt 1 tbl butter. Add 2 tbl of Truvia brown sugar blend. Mix until melted. Add halved maraschino cherries & diced pineapple on top of butter/truvia/cherry mixture.

In a bowl mix cake mix, pineapple water, 1/3 c of applesauce & 3 eggs. Mix well, then use a mixer on medium for 2 minutes. Pour into bundt pan, bake about 45 minutes. Until toothpick comes out clean. Once cool, run a knife around the edges and flip over on to a plate. I made it 12 servings to keep the points reasonable.