Ingredients
–½ cup butter, melted
–½ cup packed brown sugar
–1 – 20-ounce can pineapple slices, juice reserved
–1 jar maraschino cherries
–1 box yellow cake mix
–1 – 3.4-ounce box vanilla pudding mix
–3 eggs
–⅓ cup vegetable oil
–⅓ cup milk, plus more as needed
Directions
Preheat the oven to 350 degrees Fahrenheit (175 degrees Celsius). Spray a bundt pan with nonstick spray.
Evenly pour the melted butter into the bottom of the bundt pan and top with the brown sugar.
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Cut the pineapple rings in half and, alternating with the cherries, place into the butter-brown sugar mixture in the bottom of the pan.
In a large bowl, combine the cake and pudding mixes together. Add the reserved pineapple juice and milk. Add the eggs and vegetable oil, and mix until fully blended.
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Pour the batter evenly over the pineapple and cherries.
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Bake for 30 minutes, following the cake mix instructions for a bundt pan, until an inserted toothpick comes out clean.
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Cool the cake for about 10 minutes before running a knife around the edges and inner ring of the pan. Invert onto a serving plate and slice between pineapple rings to serve.
Source : allrecipes.com