Ingredients
Method
- Preheat oven to 350°F. Generously grease a bundt pan with cooking spray. In a medium bowl, whisk together melted butter and brown sugar, then pour the mixture into the bottom of the bundt pan.
- Arrange halved pineapple rings and cherries around the bottom of the pan, alternating them.
- In a large bowl, beat together the cake mix, vegetable oil, pineapple juice, water, and eggs. Pour the batter over the pineapples and cherries. Bake for about 35 minutes, or until a toothpick inserted comes out clean.
- Cool the cake in the pan for 10 minutes. Then, slide a knife or small offset spatula around the edges and center to release the cake. Invert the cake onto a serving tray.
- Serve warm or at room temperature, slicing the cake between the pineapples.
Nutrition
Notes
Ingredient Variation: I've had times when I didn't have pineapple rings, and using tidbits or even fresh pineapple cut into chunks works beautifully, though fresh can sometimes be a bit tangier