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Pineapple Bundt Cake

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PREP TIME
30 min
COOKING TIME
35 min
TOTAL TIME
75 min
SERVINGS
12 servings
Dessert
Pineapple Bundt Cake
Ingredients
  • cooking spray with flour
  • 1/2 cup melted butter
  • 1/2 cup packed brown sugar
  • 1 (8 ounce) can pineapple rings
  • 1 (4 ounce) jar maraschino cherries
  • 1 (15.25 ounce) package yellow cake mix
  • 1 (3.5 ounce) package instant vanilla pudding mix
  • 1/4 cup whole milk, or more as needed
  • 1/3 cup vegetable oil
  • 3 large eggs
Instructions
1
Preheat your oven to a medium-high temperature of 350 degrees Fahrenheit (175 degrees Celsius).
2
Next, take a 10-inch tube-shaped baking pan and give it a light coating of cooking spray mixed with flour to prevent sticking.
3
Now, pour the melted butter into the prepared pan and sprinkle an even layer of brown sugar on top.
4
Drain the pineapple rings over a measuring cup, reserving the juice that flows out. Set this liquid aside for later use.
5
Cut the pineapple rings in half, and then arrange them in a pattern around the pan, alternating with maraschino cherries.
6
In a large mixing bowl, combine the cake mix and pudding mix.
7
To make the batter, pour enough milk from the reserved pineapple juice into a measuring cup to create 1 cup of liquid. Add this mixture to the cake and pudding mix, along with a tablespoon of vegetable oil.
8
Mix the ingredients on low speed until they are well combined, adding 1 egg at a time. Gradually increase the speed to medium and continue mixing until everything is smooth and evenly blended, taking about 2 minutes.
9
Pour the batter over the pineapple rings and cherries in the pan, filling it up completely.
10
Place the baking pan in the preheated oven and bake until a toothpick inserted into the center comes out clean, taking around 35 to 40 minutes.
11
Once done, let the cake cool for 10 minutes before carefully removing it from the pan.