<p>Preheat oven to 350 degrees.</p>
<p> </p>
<p>Melt butter and place at bottom of a Bundt pan. Sprinkle brown sugar evenly over the butter. Arrange pineapple slices on top of mixture and place a cherry in the center of each pineapple ring. Set aside.</p>
<p> </p>
<p>Combine cake mix, pudding, oil, and eggs in a mixing bowl. Add reserved pineapple juice and enough water to bring to 1 cup of liquid. Beat with an electric mixer at medium speed for 2 minutes.</p>
<p> </p>
<p>Pour batter evenly over mixture in Bundt pan.</p>
<p> </p>
<p>Bake 45 - 60 minutes until a toothpick comes out clean when inserted in the center of the cake. Cool cake for 10 minutes and invert onto serving plate.</p>
Pineapple Upside Down Cake
Yield
10 Servings
Preparation time
20 minutes
Ingredients
1⁄2 c Butter (melted)
1 c Brown sugar
1 cn Pineapple rings (drained, reserve juice)
Maraschino cherries
1 pk Duncan Hines yellow cake mix
1 pk Vanilla instant pudding (3.4 oz. box)
4 Eggs
1 c Pineapple juice & water
1⁄2 c Oil
Instructions
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