Ingredients:
- 1 C. packed brown sugar
- 3/4 C. pineapple juice
- 4 cubes Dorot Gardens Frozen Chopped Ginger
- 1/2 tsp. salt
- 1 stick butter, cut into pieces
- 1 15-oz. can of pineapple rings, cut in half or quarters
- 10 maraschino cherries
- 1 box yellow cake mix
- 3 eggs, lightly beaten
- 1 C. pineapple juice
- 1/3 C. vegetable oil
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Cooking Instructions:
1
Pre-heat oven to 350F and grease a bundt cake pan.2
Add first 4 ingredients in a medium saucepan and bring to a boil, whisking constantly. Allow to boil for 10-15 minutes or more until your instant read thermometers reads the temperature at around 260F. 3
Turn off heat and whisk in butter until smooth. Pour inside greased bundt cake pan. Add maraschino cherries throughout and then pineapple slices on top.4
Whisk together cake mix, eggs, pineapple juice and vegetable oil in a medium bowl and pour inside bundt cake pan on top of sugar mixture.5
Bake in oven for 30-35 min. or until a toothpick comes out clean. Allow to rest for 10 minutes in the bundt pan before carefully inverting it onto a round serving platter.6
Serve warm or at room temperature. 
