Pineapple Upside-Down Bundt Cake

Ingredients

• cooking spray with flour
• 0.5 cups melted butter
• 0.5 cups packed brown sugar
• 1 can pineapple rings , 8 ounce
• 1 jar maraschino cherries , 4 ounce
• 1 package yellow cake mix , 15.25 ounce
• 1 package instant vanilla pudding mix , 3.5 ounce
• 0.25 cups whole milk , or more as needed
• 0.33 cups vegetable oil
• 3 large eggs

Instructions

1. 1

   Preheat the oven to 350 degrees F (175 degrees C). Grease a 10-inch fluted tube pan (such as Bundt) with cooking spray with flour.

2. 2

   Pour melted butter into the bottom of the prepared pan. Sprinkle brown sugar evenly on top. Drain pineapple rings over a measuring cup; reserve juice. Cut rings in half. Alternate placing halved pineapple rings and maraschino cherries around the pan. Set aside.

3. 3

   Combine cake mix and pudding mix in a large mixing bowl. Pour enough milk into the reserved pineapple juice to make 1 cup of liquid; add to cake and pudding mixture. Pour in vegetable oil. Mix on low speed, adding 1 egg at a time, until blended. Increase speed to medium; mix until thoroughly combined and smooth, about 2 minutes. Pour batter over pineapples and cherries in the pan.

4. 4

   Bake in the preheated oven until a toothpick inserted into the center comes out clean, 35 to 40 minutes. Let cool for 10 minutes before removing from the pan.