Serves: 8

​Prep time: 20 Minutes

Bake time: 45 Minutes

Ingredients

Topping:

• 1 can sliced pineapple (reserve the juice)

• 1/2 cup melted butter

• 1 cup sugar

• 6 maraschino cherries

• 6 tablespoons Pineapple Juice

Cake:

• 1 box vanilla cake mix

• 1 package instant vanilla pudding

• The remaining pineapple juice

• 4 large eggs

• 1 cup milk

• 1/2 cup melted butter

Directions:

1. In a 9x13 inch baking pan, pour the melted butter and spread it evenly over the bottom. Add 3 tablespoons of the reserved pineapple juice and spread gently to combine.

   
   

2. Arrange the pineapple slices on the baking pan. Sprinkle the sugar evenly over the pineapple slices and place a maraschino cherry in the center of each pineapple slice. Set aside.

   Tip: make sure the cherries are completely dry before placing them. must be completely dry.

   
   

3. Preheat the oven to 350F.

   
   

4. In a bowl, whisk together the vanilla cake mix and instant vanilla pudding. Add in the milk, reserved pineapple juice, eggs, and melted butter. Mix all together until smooth.

   
   

5. Carefully scoop the cake batter over the pineapple layer. Use an offset spatula to spread the batter evenly, being careful not to disturb the fruit.

   
   

6. Bake for 45 minutes, or until the top is golden and a toothpick inserted into the center comes out clean.

   
   

7. Let the cake rest in the pan for 15 minutes. Carefully invert the cake onto a serving dish.

   
   

8. Slice, serve and enjoy!