Description
A nostalgic dessert featuring caramelized edges and juicy pineapple rings, perfect for any occasion.
Ingredients
- 1 Box Yellow Cake Mix (plus ingredients listed on the package: usually Eggs + Oil)
- 1 Can Pineapple Rings (reserve juice)
- 1 Jar Maraschino Cherries
- 1 Stick Butter
- 1/2 Cup Brown Sugar
Instructions
- Preheat your oven to 350°F (175°C).
- Melt 1 stick of butter with 1/2 cup of brown sugar over low heat until smooth and bubbly. Pour this mixture into a greased Bundt pan.
- Drain the pineapple rings, reserving the juice in a measuring cup. Slice the rings in half.
- Arrange the pineapple halves in a circular pattern around the Bundt pan, placing a cherry between each slice.
- Combine the yellow cake mix, eggs, oil, and the reserved pineapple juice in a mixing bowl. If you don’t have enough juice, add water until you reach the required liquid amount.
- Pour the cake batter slowly over the arranged pineapples.
- Bake for 38-45 minutes or until golden brown and a toothpick inserted into the cake comes out clean.
- Allow the cake to cool for approximately 10 minutes before inverting onto a cake platter. Let it cool completely, slice, and enjoy!
Notes
Serve warm with vanilla ice cream or drizzle with caramel sauce. Can be stored in the refrigerator for up to 3 days or frozen for three months.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American