Ingredients
- 1/2 Cup butter (1 stick), melted
- 1/2 Cup packed brown sugar
- 1 Can pineapple rings in 100% juice (reserve the juice)
- 1 Jar maraschino cherries
- 1 Box yellow or pineapple cake mix
- 1 4-serving box instant vanilla pudding
- 3 eggs
- Vegetable oil
- Milk
Instructions
- Preheat the oven to 350 degrees F.
- Prepare the bundt pan by generously applying pan release (recipe below) or non-stick spray.
- Melt the butter and evenly pour into the bottom of the pan. Sprinkle with the brown sugar.
- Cut the pineapple rings in half and alternate with the maraschino cherries around the bundt pan as shown in the picture. Set aside.
- In a stand mixer or large bowl, stir the cake mix and pudding mix together. Drain the pineapple juice into a measuring cup and add enough milk to make 1 Cup of liquid. Add this with the eggs and the amount of oil called for in the recipe to the cake mixture; following the instructions on the box.
- Carefully pour the batter over the fruit and bake as instructed for a bundt cake. The cake is done when an inserted knife comes out clean.
- Cool for 10 minutes in the pan. Slide a knife around the edges including the inner ring.
- Invert the cake onto a serving plate. Slice between the pineapple rings and serve warm or room temperature.
- Best Ever Pan Release: from I Am Baker
- Mix equal parts of vegetable shortening, vegetable oil, and all-purpose flour until smooth. Using a pastry brush or paper towel, apply to the pans paying special attention to corners, nooks, and crannies.