– 1 Box Yellow Cake Mix – 3.4 oz (Small box) Instant Vanilla Pudding – 4 eggs room temperature – ½ cup (116 g) Pineapple Juice – ½ cup (116 g)Milk – ½ cup (108g )Vegetable Oil – 2 teaspoons 8g Vanilla extract – 1 cup (200g) packed light brown sugar – ½ stick (56g) unsalted butter, melted – 20 oz can of sliced pineapple – 1 small jar maraschino cherries we only needed 8
Grease and flour a bundt pan. We used a 10 inch bundt pan, but smaller ones are OK (avoid filling more than ⅔ full).Prepare ½ stick (¼ cup) of butter by melting in the microwave.
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Sprinkle 1 cup of light brown sugar over the melted butter in the bundt pan.Pour the pineapple rings into a strainer over a large dish or measuring cup to reserve juice. (We will use ½ cup of juice later).
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Lightly dab pineapple rings on napkins or paper towels. Also blot maraschino cherries. Our cake had 8 of each, but you can change.Put pineapple rings on brown sugar in bundt pan. Mine overlapped somewhat. Use maraschino cherries in each ring.
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Preheat oven to 325°F.Sift cake mix into bowl. Mix in instant vanilla pudding, 4 eggs, ½ cup pineapple juice, ½ cup milk, ½ cup vegetable oil, and vanilla extract.
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One minute of medium-speed mixing. Mix for another minute after scraping the bowl. The batter should cover the brown sugar and fruit layers in the bundt pan.
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Bake the cake for 45–50 minutes until a skewer or toothpick inserted comes out clean or with a few crumbs. Your cake may be done at 45 minutes, but baking times vary.
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Invert the cake onto a cake plate or pedestal after 10 minutes of cooling. Place the pedestal on top of the cake pan and carefully flip it all (use dish towels or oven gloves to minimise heat exposure.)
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Turn the bundt pan over and leave it there for a minute or two to let the glaze drip down more. It's okay if there's still some brown sugar in the pan.
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Serve hot or cold. If you're not going to serve it right away, put it in the fridge and take it out two to three hours before you want to serve it.
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