Prep Time: 10 mins | Cook Time: 36 mins | Total Time: 46 mins | Yield: 12 Servings
I am so glad that I gave this recipe a try because I never would have tasted perfection! Oh, man, you need this awesome cake in your life, I’m telling you! Feel free to add more ingredients if you prefer. I have listed all the ingredients and directions so all you need to do is to follow them step by step and you are good to go. Enjoy!
1/2 cup butter (melted)
1/2 cup packed brown sugar
1 can(s) (8-ounces) pineapple rings (reserve juice)
1 jar(s) maraschino cherries
1 box Duncan Hines yellow or pineapple cake mix
1/3 cup vegetable oil
1 box vanilla instant pudding
Step 1: Prepare the oven and preheat 175 degrees C or 350 degrees F.
Step 2: Apply cooking spray in a Bundt pan.
Step 3: Place the butter inside the microwave and allow it to melt.
Step 4: Spread the butter on the bottom of the prepared pan.
Step 5: Sprinkle brown sugar over the butter.
Step 6: Slice the pineapple rings into two and spread them around the pan together with cherries.
Step 7: Add the pudding mix and cake mix into a large mixing bowl. Stir until well combined.
Step 8: Mix milk and pineapple juice, then pour it into the cake mixture as well as oil.
Step 9: Add eggs gradually and beat every addition.
Step 10: Transfer the batter on top of the fruits and spread it evenly.
Step 11: Place the Bundt pan inside the preheated oven and bake for about 36 minutes or until done.
Step 12: Remove from the oven and allow the cake to cool for at least 10 minutes.
Step 13: Invert the cake after running a knife on the sides.
Step 14: Serve and enjoy!
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