Difficulty: Easy
Prep Time: 30 minutes
Cooking Time: 50-60 minutes
Ingredients
Ingredients
3/4 cup butter = (1 1/2 sticks) melted
1 1/4 cup packed brown sugar
1 tsp of vanilla extract or vanilla bean paste
1-2 cans (20 oz.) pineapple slices in juice, drained, juice reserved
1 cup crushed pineapple or pineapple tidbits (drained)
1 jar (6 oz.) maraschino cherries without stems, drained and dried
1 box Betty Crocker® SuperMoist® yellow cake mix
Vegetable oil (or butter) and eggs called for on cake mix box
Cooking Tools
Non-stick Bundt pan or 9X13 baking dish
Large mixing bowl
Electric hand mixer
Directions
Preheat oven to 350°F. In a bundt pan or 13×9-inch pan, melt butter and pour in bottom of pan evenly. Sprinkle brown sugar evenly over butter. arrange pineapple slices on brown sugar. Place cherry in center of each pineapple slice (if you wipe off the excess juice from the cherries, this prevents the red from bleeding into the pineapple slices.), and arrange remaining cherries around slices; press gently into brown sugar.
In a mixing bowl, make cake batter as directed on box, substituting pineapple juice mixture for the water, add vanilla and crushed pineapple, mix well. Pour batter over pineapple and cherries. Bake in oven for 50 minutes, in a bundt pan will be a bit longer, use a toothpick in center to make sure it comes out clean.
Immediately run knife around side of pan to loosen cake. Place heatproof serving plate upside down onto pan; turn plate and pan over. Leave pan over cake 5 minutes so brown sugar topping can drizzle over cake; remove pan. Cool 30 minutes. Serve warm or cool. Store covered in refrigerator.
Cook’s Note: In using a bundt pan, I use a cooking spray up the sides of the pan and I also line the pineapple slices along the sides.
I always chill mine overnight in the refrigerator, the cake comes out dense, super moist and buttery with a intense pineapple flavor.
Serves 8-10
