Sort ingredients
murphmik
QR Code
Listen
PdfPrepare the pan. Preheat your oven to 350°F (175°C). In a 9x13-inch pan or a 10-inch Bundt pan, pour the melted butter and sprinkle the brown sugar evenly over it.
Arrange the fruit. Drain the canned pineapple, making sure to reserve the juice. Arrange the pineapple slices in a single layer over the brown sugar mixture, placing a cherry in the center of each ring.
Mix the batter. In a large bowl, whisk together the dry cake mix and the dry instant vanilla pudding mix. Add the eggs, vegetable oil, and 1 cup of liquid (using the reserved pineapple juice supplemented with milk or water). Mix with an electric mixer for 2 minutes on medium speed until smooth.
Bake the cake. Carefully pour the batter over the pineapple and cherries, using a spatula to spread it evenly without dislodging the fruit. Bake for 35 to 45 minutes, or until a toothpick inserted into the center of the cake comes out clean.
Cool and serve. Let the cake cool for 5 to 10 minutes before inverting it onto a serving plate. Leave the pan over the cake for a few minutes to allow the brown sugar and pineapple juices to drizzle over the cake. Serve warm or at room temperature.