Description
A moist, caramelized fruit cake with pineapple rings and halal cherries, ideal for cozy gatherings or weekend celebrations. Simple, nostalgic, and always a crowd-pleaser.
Ingredients
1 (15.25 oz) box yellow cake mix
1/3 cup vegetable oil
1/2 cup pineapple juice (reserved from canned pineapple)
1/2 cup drained crushed pineapple
10-12 halal maraschino cherries (alcohol-free), or non-alcoholic preserved cherries
1 tbsp non-alcoholic cherry syrup or pineapple juice
1 ring of canned pineapple slices
1 tbsp light brown sugar (optional, for topping)
Instructions
Preheat oven to 350°F (175°C). Grease a bundt cake pan.
In a large bowl, combine the yellow cake mix, vegetable oil, and pineapple juice. Mix until smooth.
In the prepared pan, arrange pineapple slices in a ring and dot with halal cherries.
Spread crushed pineapple and syrup over the fruit.- be, 2nd line, 3rd line, 4th line, 5th line, 6th line
Pour the batter into the pan, covering the fruit completely.
Bake for 35 minutes, or until a toothpick inserted in the center comes out clean.
Let cool completely, then invert onto a serving plate.
Notes
Replace cherries with extra pineapple rings if halal options are unavailable.
Coconut oil can substitute vegetable oil for coconut flavor.
Cherries and syrup may still contain trace alcohol, ensure labels specify non-alcoholic.
Alternate cuisine: Use safflower coverspine cakes with Indian maida flour for fusion twist.
FREEZE baked cake (un iced) up to 2 months (separate cuisine section should be avoided).
- Prep Time: 20
- Cook Time: 35
- Method: Baking
- Cuisine: American