Ingredients
- 5 tablespoons unsalted butter 1 tbsp softened for greasing pan; 4 tbsp melted for topping
- Flour for dusting pan
- 1 cup packed light brown sugar
- 8 pineapple rings (from a 20-ounce can) drained; reserve the juice
- 8 maraschino cherries pitted
- 1 box yellow cake mix (15.25 ounces)
- 4 large eggs at room temperature
- 1 box instant vanilla pudding (3.4 ounces)
- 1/2 cup whole milk
- 1/2 cup pineapple juice use reserved juice and add water if needed
- 1/2 cup vegetable oil
- 1 teaspoon vanilla extract optional
Instructions
- Preheat the oven to 325°F. Grease a 10-inch bundt pan with 1 tablespoon of softened butter, and then dust it lightly with flour to help release the cake later.
- Drizzle 4 tablespoons of melted butter into the bottom of the prepared pan. Evenly sprinkle the brown sugar over the butter. Arrange the pineapple rings on top, and place a maraschino cherry in the center of each ring.
- In a large bowl, combine the yellow cake mix, eggs, pudding mix, whole milk, pineapple juice, vegetable oil, and vanilla extract. Mix until just combined without overmixing.
- Slowly pour the batter over the pineapple topping in the bundt pan, ensuring an even layer. Bake for about 40-45 minutes or until a toothpick inserted into the center comes out clean.
- Allow the cake to cool in the pan for 10 minutes. Then carefully invert onto a serving plate, letting the extra topping drip over the cake. Serve warm or at room temperature.