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
Directions
Preheat oven to 350 degrees F.
Prepare the bundt pan by generously applying pan release (recipe below) or non-stick spray.
Melt the butter and pour evenly into the bottom of the pan. Sprinkle with brown sugar.
Cut pineapple rings in half and alternate with maraschino cherries around the bundt pan as shown in the photo. Set aside.
In a stand mixer or large bowl, stir the cake mixture and pudding mixture together. Drain the pineapple juice into a measuring cup and add enough milk to make 1 cup of liquid. Add this along 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 directed 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 at room temperature.
