Ingredients
1/2 cup melted butter (1 stick)
1/2 cup brown sugar, packed
1 pineapple ring can with 100% juice (reserve juice)
1 maraschino cherry jar
1 box yellow cake mix or pineapple cake mix
1 box instant vanilla pudding, 4 servings
3 eggs
Oil from vegetables
Milk Directions
Preheat the oven to 350 degrees Fahrenheit.
Apply pan release (recipe below) or nonstick spray generously to the bundt pan.
Melt the butter and distribute it evenly in the bottom of the pan. Brown sugar should be sprinkled on top.
As seen in the photo, cut the pineapple rings in half and alternate with the maraschino cherries around the bundt pan. Place aside.
Combine the cake mix and pudding mix in a stand mixer or large mixing dish. Fill a measuring cup halfway with pineapple juice and add enough milk to produce 1 cup of liquid. Add this to the cake batter together with the eggs and the amount of oil specified in the recipe, following the directions on the package.
Pour the mixture carefully over the fruit and bake as directed for a bundt cake. When a knife stabbed into the cake comes out clean, the cake is done.
Allow it cool for 10 minutes in the pan. Trim the edges, including the inner ring, using a knife.
Invert the cake onto a dish to serve. Serve warm or at room temperature, sliced between the pineapple rings.
Best Pan Release Ever: from I Am Baker
Until smooth, combine equal parts vegetable shortening, vegetable oil, and all-purpose flour. Apply to the pans with a pastry brush or paper towel, taking great attention to the edges, crevices, and crannies.