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    A pretty bunt cake with a sweet gooey topping!


    • 1 box yellow cake mix
    • 1 (16 oz) can pineapple chunks
    • 1 cup water
    • 1 (8 oz) jar maraschino cherries
    • 1 cup brown sugar
    • 1/2 cup vegetable oil
    • 3 eggs


    1. Preheat oven to 350 degrees.
    2. Prepare bunt pan with oil and flour to keep the cake from sticking to the pan.
    3. Make cake according to box directions, except use 1/2 cup pineapple juice from can in place of half the water.
    4. Mix brown sugar and rest of pineapple juice together. Pour into the bottom of the bunt pan. Arrange the pineapple and maraschino cherries next. Pour cake batter on top of fruit.
    5. Bake at 350 degrees for 40-45 minutes, or until knife comes out clean.
    6. Take plate and put on top of bunt pan and flip as soon as it comes out of oven (helps to prevent sticking to bottom of pan). Carefully remove bunt pan. Sauce will drip down the sides.