Grease a bundt pan with non-stick cooking spray or butter. Set aside.

In a small saucepan over low heat, combine the butter and brown sugar. Stir occasionally until the butter is melted and the brown sugar is incorporated.

Pour most of this mixture into the bottom of the bundt pan, save a portion of the mixture for later.

Add pineapple slices to the bottom of the bundt pan. Place a maraschino cherry in the middle of each pineapple slice.

Combine the bread mix and yeast in a large bowl and stir together. Add 1 cup very warm tap water and stir with a spoon until a ball forms. Note: Yeast thrives in warm water, not hot, so avoid the microwave and simply use tap water.

In the same bowl, use your hands to flatten the dough, then fold in half. If the dough is too sticky, add a sprinkle of flour. Continue to flatten and fold the dough in half a few times. Begin to take a small portion of dough, roll it into a ball in your hands then roll it in the bowl of granulated sugar. Place the dough balls in the bundt pan.

Pour the remaining butter/brown sugar mixture on top of the dough.

Cover the bundt pan and let it rise in a warm draft-free place for 25 minutes, or until almost doubled in size.

Preheat the oven to 350º F.

Bake the monkey bread for 28-32 minutes or until a tooth pick inserted in the dough comes out clean.

Let the monkey bread sit for 10-15 minutes in the bundt pan before inverting the pan onto a large plate.

Serve warm.