Ingredients

The following ingredients have 12 Servings
  • 1/2 cup(s) butter (melted)
  • 1/2 cup(s) packed brown sugar
  • 1 can(s) (8-oz) pineapple rings (reserve juice)
  • 1 jar(s) marashino cherries
  • 1 box(es) duncan hines yellow or pineapple cake mix
  • 3 - eggs
  • 1/3 cup(s) vegetable oil
  • - milk
  • 1 box(es) vanilla instant pudding

Instruction

  • Preheat oven to 350 degrees
  • Spray the bundt pan with Pam no-stick baking spray with flour. Make sure to get every nook and cranny.
  • Melt butter and pour evenly into the bottom of the pan. Sprinkle with brown sugar. Cut pineapple rings in half and alternate with cherries around pan and set aside.
  • In a large mixing bowl stir cake mix and pudding mix together. Drain the pineapple juice into measuring cup and add enough milk to make 1 cup of liquid and add to cake/pudding mixture. Add oil. Then add eggs one at a time to cake/pudding mixture until thoroughly mixed with a mixer on medium speed for approx 2 minutes.
  • Carefully pour the batter over the fruit and bake for 33 to 36 minutes. To avoid spills, make sure to put the bundt pan on a baking sheet.
  • Cool 10 minutes in the pan. Slide knife around edges and center. Invert cake onto serving tray. Slice between the pineapples and serve warm or at room temperature.