Ingredients
- 1 can pineapple rings with juice
- 1 box (18oz) yellow cake mix
- 12 tablespoons melted butter
- 3 eggs
- 1/2 cup brown sugar
- 1/2 cup butter
- 1 cup of pecans halves
- 1 jar maraschino cherries
Preparation
Step 1
1. Preheat oven to 350. Prepare a 12 cup bundt pan using butter and flour or Baker's Joy and set aside.
2. Drain pineapple rings, reserving the juice and set aside. Thoroughly combine cake mix, melted butter, eggs, and 1 cup of reserved pineapple juice. Beat for 3 minutes or until light and fluffy. Melt 1/2 cup butter. Add the brown sugar to the melted butter and mix thoroughly. Sprinkle this into the bundt pan. Place the pinapple rings around the inside of the bundt. Palce the pecans around the pineapple rings and maraschino cherries inside the pineapple rings. Carefully pour the batter into the prepared pan.
3. bake for 45 to 50 minutes or until a toothpick inserted comes out of the cake clean. Cool for 10 minutes and invert onto a serving plate.
4. The beauty of this cake is that it comes out finished! Serve warm or at room temperature.