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Steps
1
Heat oven to 350°F. Generously spray 12-cup fluted tube cake pan with baking spray with flour. Pour melted butter evenly in bottom of pan. Sprinkle brown sugar evenly over butter. Place pineapple slices over sugar; press in lightly. Place 1 cherry in center of each pineapple slice.
2
Add enough water to reserved pineapple juice to measure 1 cup. In large bowl, beat cake mix, pineapple juice, oil and eggs with electric mixer on medium speed 2 minutes, scraping bowl occasionally. Pour batter over pineapple and cherries.
3
Bake 36 to 41 minutes or until toothpick inserted in center comes out clean. Remove from oven; cool 20 minutes. Run metal spatula around outer and inside edge of pan to loosen cake. Place heatproof serving plate upside down over pan; turn plate and pan over. Remove pan. Cool 45 minutes. Serve warm or cool. Store loosely covered in refrigerator.
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Top slices of cake with dollops of whipped cream.
Using baking spray with flour when making Bundt cakes makes removal from the pan easier.
Using a serrated knife for slicing makes it easy to cut through the pineapple slices and cake.
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