Prep: 30 mins | Cook: 35 mins | Additional: 10 mins | Total: 1 hr 15 mins | Servings: 12 | Yield: 1 fluted tube cake
Just look at the picture of this recipe. It is more than enough to salivate your mouths! Give this a try and feel free to give it your twist. Enjoy!
cooking spray with flour
½ cup melted butter
½ cup packed brown sugar
1 (8 ounces) can pineapple rings
1 (4 ounces) jar maraschino cherries
1 (18.25 ounce) box yellow cake mix
1 (3.5 ounces) package instant vanilla pudding mix
¼ cup whole milk, or more as needed
⅓ cup vegetable oil
3 medium (blank)s eggs
Step 1: Prepare the oven and preheat to 175 degrees C or 350 degrees F.
Step 2: Apply cooking spray and flour in a fluted tube pan.
Step 3: Pour in the melted butter into the greased pan.
Step 4: Sprinkle brown sugar over the melted butter.
Step 5: Drain the juice of the pineapple juice and set aside.
Step 6: Slice the pineapple rings into two. Place on sides of the pan alternately with the maraschino cherries.
Step 7: In a large mixing bowl, add the pudding mix and cake mix. Stir until well mixed.
Step 8: Pour in milk into the pineapple juice. Stir until well mixed, then pour in the mixture over the pudding mixture.
Step 9: Add vegetable oil and beat at low speed.
Step 10: Add eggs gradually and beat every addition. Beat for 2 minutes at medium speed until well combined.
Step 11: Transfer the mixture into the pan.
Step 12: Place inside the preheated oven and bake for 35 to 40 minutes or until a toothpick comes out clean after inserting in the middle of the cake.
Step 13: Remove from the oven and let it sit on a wire rack to cool for 10 minutes at room temperature.
Step 14: Serve and enjoy!
If you do not have a yellow cake mix, you can use a pineapple cake mix instead.
Per Serving: 417 calories; protein 3.6g 7% DV; carbohydrates 57g 18% DV; fat 20.1g 31% DV; cholesterol 62.6mg 21% DV; sodium 476.9mg 19% DV.
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