1 box of yellow cake mix ( I used Pillsbury brand that has pudding in it)
1 (15oz) can of diced pineapple with juice (see note)
1/3 cup apple sauce (substitution for the oil used in box mix)
1 cup of coconut milk (unsweetened)
some maraschino cherries (optional)
Notes: You will use the juice from the canned pineapple to replace the water that the cake box instructions require. I got a little over 2/3 of a cup of pineapple juice from the can so I used water to make up the difference and equal 1 cup of liquid. The pineapple juice is an important component in making the "Pina" part of this cake..
Prepare your cake batter by mixing your cake mix with the pineapple juice, apple sauce, 3 eggs. Take your maraschino cherries and lay them along your cake pan in a pattern because this will become the top of your cake. Then place your drained pineapple bits on top of the cherries. If you have very large chunks you may need to break them a part. Now spray the sides of the pan well with cooking spray so the cake won't stick. Next sprinkle about 1-2 Tbs of brown sugar over the pineapple (picture not shown).
Bake according to box instructions for your pan size. I baked this bundt cake at 350 degrees for 30-40 minutes.
Invert your cake over to a large plate. Now you can slice and enjoy.
Okay so did my family like, it? Yes! They sure did. Here's to another successful cake experiment. Hooray!
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