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1
Preheat oven to 325 for dark coated pans, 350 for metal and glass pans
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In a medium pot, melt butter over medium heat.
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3
Add brown sugar to melted butter, stir until mostly dissolved
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4
Pour into a greased springform pan (that is placed on a baking sheet) I prefer springform vs bundt cake pans, just a preference.
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5
You can use whatever baking vessel you like.
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6
Baking times will vary, I'll add a picture of the back of the box for reference
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Now, drain the can of pineapple slices, SAVING THE JUICE!
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8
This is key.
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9
You will use the juice in place of water needed in the batter.
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10
Place rings on top of brown sugar and butter mixture.
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11
Add a dabbed dry maraschino cherry to the middle of each ring.
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Dabbing helps keep the red juice from extra staining to the cake and the rings.
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Now, add the 1 cup reserved pineapple juice, the oil and eggs to the cake mix.
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Beat at low speed for 2 minutes, pour batter over the rings.
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15
Note: if you do not have enough juice to make 1 cup, simply add water to the juice until you reach the 1 cup mark.
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Bake for 30-35 minutes.
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Cake is done when a toothpick inserted near center comes out clean.
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18
Run a knife between the cake and pan so make sure it's loosened before flipping.
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Let cake cool for about 5 minutes before flipping.
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This insures the topping won't run off, but will still release from pan without difficulty.
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For easy flipping: place the platter on top of the pan.
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Firmly hold the platter against pan and invert quickly.
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It can be scary, but just try to stay calm!
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:)
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Now let cool about 20 minutes before slicing.
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Serve and enjoy!
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27
Bake times/vessel(s)
