1 (20-ounce) Golden Farms Pineapple Rings, drained *RESERVE ½ CUP PINEAPPLE JUICE FOR CAKE*
1 cup cranberries (fresh or frozen)
1 (15.25-ounce) box pineapple supreme cake mix
1 (3.4-ounce) package of instant vanilla pudding mix
½ teaspoon ground nutmeg
½ teaspoon ground cinnamon
3 large eggs, lightly beaten
¾ cup sour cream
¾ cup vegetable oil
½ cup pineapple juice reserved from can
1 teaspoon vanilla extract
Preheat your oven to 350 degrees F. Liberally spray a 13 x 9 pan with cooking spray.
Pour melted butter in the bottom of the pan. Sprinkle brown sugar evenly over butter.
Arrange pineapple slices on top of brown sugar.
Place 2-3 cranberries in the middle of each pineapple slice and around pineapple slices.
Prepare the batter:
Beat together cake mix, pudding mix, nutmeg, cinnamon, eggs, sour cream, vegetable oil, pineapple juice and vanilla extract in a large bowl with a hand mixer on medium speed (or with a stand mixer using the paddle attachment).
Beat until smooth, about 1-½ to 2 minutes.
Pour batter over pineapple slices and cranberries and spread evenly.
Bake for 35-40 minutes, or until a toothpick inserted in the center is removed clean.
Cool on a wire rack for 15 minutes and invert onto a serving platter.