*Ingredients
°1/2 c butter (1 stick),
°1/2 c pack brown sugar
°1 Box of pineapple rings in 100% juice (reserve the juice)
°1 jar of maraschino cherries
°1 box yellow or pineapple cake blend
°1 box (4 servings) instant vanilla pudding
°3 eggs
°Vegetable oil
°Milk
*Instructions
Preheat oven 350 degrees F.
Prepare the tube pan by liberally applying mold release (recipe below) or non-stick spray.
Melt the butter and pour it evenly into the bottom of the pan. Sprinkle with brown sugar.
Cut the pineapple rings in half and alternate with the maraschino cherries around the tube pan as shown in the photo. Put aside.
In a stand mixer or large bowl, combine cake mix and pudding mix. Drain pineapple juice to a measuring cup & adding enough milk to making 1 cup of liquid. Add this along with the eggs and the amount of oil called for in the recipe to the cake mixture; following the instructions on the box.
Carefully pour the batter over the fruit and bake as directed for a Bundt cake
Leave to cool for 10 minutes in the pan. Slide a utility knife around the edges, including the inner ring.
Invert the cake onto a serving platter. Slice between pineapple rings and serve hot or at room temperature.
Mix equal parts vegetable shortening, vegetable oil and all-purpose flour until smooth. Using a pastry brush or paper towel, apply to the molds paying particular attention to the nooks, crannies and crannies.
Enjoy !
