Ingredients:
For the Topping:
- 1/2 cup butter, melted
- 1 cup packed brown sugar
- 1 can (20 oz) pineapple slices, drained
- 10-12 maraschino cherries
For the Cake:
- 1 box yellow cake mix
- 1 cup pineapple juice (reserved from the canned pineapple)
- 1/3 cup vegetable oil
- 3 large eggs
Directions:
- Preheat your oven to 350°F (175°C). Grease and flour a Bundt pan generously.
- Pour the melted butter into the bottom of the prepared Bundt pan. Sprinkle the brown sugar evenly over the butter.
- Arrange the pineapple slices in a single layer on top of the brown sugar mixture. Place a maraschino cherry in the center of each pineapple slice.
- In a large bowl, combine the cake mix, pineapple juice, vegetable oil, and eggs. Beat on medium speed for 2 minutes, or until the batter is smooth.
- Pour the cake batter over the pineapple and cherries in the Bundt pan, spreading it evenly.
- Bake in the preheated oven for 45-50 minutes, or until a toothpick inserted into the center comes out clean.
- Let the cake cool in the pan for 10 minutes, then carefully invert it onto a serving plate. Let it cool completely before serving.
Prep Time: 20 minutes | Cooking Time: 50 minutes | Total Time: 1 hour 10 minutes
Kcal: 350 kcal per serving | Servings: 12 servings