Ingredients:
- 1/2 cup (1 stick) butter, 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 (175 degrees C).
- Prepare the bundt pan by generously applying pan release (recipe below) or non-stick spray.
- Melt the butter and evenly pour it into the bottom of the pan. Sprinkle the brown sugar over the melted butter.
- Cut the pineapple rings in half and alternate with the maraschino cherries around the bundt pan.
- 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 mixture along with the eggs and the amount of oil called for in the cake mix instructions to the cake mixture.
- Carefully pour the batter over the fruit in the pan.
- Bake according to the instructions for a bundt cake. The cake is done when an inserted knife comes out clean.
- Allow the cake to 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.
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