Ingredients
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1/2 cup butter
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1 cup packed dark brown sugar
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1 (20 ounce) can sliced pineapple
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1 (18 ounce) package duncan hines supreme pineapple cake mix
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1 (4 ounce) box vanilla instant pudding mix
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1 cup pineapple juice, from canned pineapple with a bit of water added
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1/2 cup canola oil
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4 eggs
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6 maraschino cherries, cut in half lengthwise
Instructions
- Preheat oven to 325 degrees Fahrenheit.
- Melt butter in a 9x13 pan in oven.
- Sprinkle brown sugar evenly over butter in pan.
- Drain canned pineapple into a measuring cup.
- Place pineapple slices evenly in pan, cutting the last two in half to cover pan.
- Place the maraschino cherry halves in the center of the pineapple slices, cut side up.
- Combine the rest of ingredients in a large mixing bowl on slow speed for 30 seconds.
- Beat on medium speed for 2 minutes.
- Pour batter into pan.
- Bake for 45 to 55 minutes, or until a toothpick comes out clean.
- Cool 5 minutes and turn cake out onto a serving platter, pineapple side up.