Categories: Cakes

Ingredients

• 1 large can sliced pineapple, cut in halves
• 1 box Duncan Hines yellow cake mix, or pineapple cake mix
• 1 cup pineapple juice
• 1 teaspoon vanilla
• 2/3 stick margarine
• 1/2 cup brown sugar (more or less)
• Whole maraschino cherries

Directions

1. Spray Bundt pan with “bakers spray” (the oil mixed with flour). Preheat your oven to 350 degrees and put 2/3 stick margarine in the Bundt pan and melt. When just melted, add the brown sugar to the melted butter in the bottom of the pan

2. Drain one large can pineapple saving juice. Cut the circles of pineapple into half-moon shape. Place pineapple into the indents. My pan used 16 halves. (I had two extra circles and ended up cutting them into little pieces and stirring into the cake mix.)

3. Place a whole maraschino cherry between each pineapple slice. This helps support the pineapple slices.

4. Mix cake mix according to directions on box. SUBSTITUTE WATER FOR THE RESERVED PINEAPPLE JUICE. Add the teaspoon of vanilla and any extra cut up pineapple you might have.

5. Gently pour batter over the pineapples, cherries, brown sugar and butter.

6. Cook according to package directions for Bundt cake. I started with 45 minutes then added additional time as needed.

7. Allow to cool 5 minutes in pan before turning out.

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