* Ingredients :

°1/2 cup (1 stick) butter, melted
°½ cup packed brown sugar
°1 can pineapple rings in 100% juice (keep juice)
°1 jar maraschino cherries
°1 box yellow cake mix or pineapple
°1 - 4 packets of instant vanilla pudding
°3 eggs
°Vegetable oil


Heat oven to 350 degrees F.
Prepare the sheet pan by generously applying a hot pot (recipe below) or nonstick spray.
Melt the butter and pour it evenly into the bottom of the skillet. Sprinkle brown sugar.
Cut the pineapple rings in half and replace them with the maraschino cherries around the bouquet tray as shown in the photo. Sit aside.
In a stand mixer or large bowl, stir together cake mix and pudding mix. Strain the pineapple juice into a measuring cup and add enough milk to make 1 cup of the liquid. Add this with the eggs and the amount of oil called for in the recipe to the cake mixture. Following the instructions on the box.
Carefully pour the mixture over the fruit and bake as directed to make a bundt cake. The cake is ready when an inserted knife comes out clean.
Leave to cool for 10 minutes in the skillet. Slide a knife around the edges including the inner ring.
Invert the cake into a serving dish. Slice it between the pineapple rings and serve warm or at room temperature.

Enjoy !