xiaoxl/recipe_data huggingface dataset:
Organic Apple Cake


Ingredients:
extra virgin olive oil, eggs, real vanilla, sea salt, baking soda, nutmeg, cinnamon, apples, brown sugar, walnuts, pecans

Directions:
Beat sugar, oil and eggs.
Add vanilla, soda, salt, nutmeg, cinnamon, and apples. Mix, then stir in flour and (optional] nuts.
Put in greased 9x13 pan.(Be sure to flour your pan also if using a bundt pan.].
Top with brown sugar.
Bake for 40 mins - 1 hour (depending on your pan]or until toothpick comes out clean.
Sour Cream Corn


Ingredients:
bacon, onions, margarine, all-purpose flour, salt, white pepper, sour cream, fresh corn, parsley

Directions:
Remove husks and silks from corn, rinse ears.
Cut kernels from corn to measure 2 cups.
Fry bacon; drain and crumble.
Set aside.
Saute onion in butter; blend in flour, salt and pepper.
Gradually add sour cream, stirring until mixture is smooth.
Heat just to boiling; add corn, and heat thoroughly (about 5 minutes].
Fold in half of bacon.
Spoon into a greased 1 quart casserole; top with parsley and remaining bacon.
Bake at 350 degrees for 25 to 30 minutes.
Creamy Oyster Stew


Ingredients:
green onions, butter, half-and-half, milk, salt, white pepper, red pepper flakes

Directions:
"Saute green onions in butter in a Dutch oven until onions are tender. Add remaining ingredients to onion mixture. cook over low heat until edges of oysers begin to curl and mixture is hot, but not boiling. Serve with oyster crackers."
Grilled Cheese Sticks
Category: main-dish
By Culinary Envy

These perfectly golden brown, toasty, buttery Parmesan-crusted grilled cheese sticks are filled with 2 ooey gooey melted cheeses, plus a few more surprises!

Ingredients:
1 tablespoon mayonnaise, divided
2 slices  day-old sourdough bread
2 tablespoons shredded Parmesan cheese
2 tablespoons finely grated extra-sharp Cheddar cheese, at room temperature
1 tablespoon finely grated Jack cheese, at room temperature
2 teaspoons minced green onion
1 clove garlic, minced  (Optional)
2 dashes cayenne pepper  (Optional)

Directions:
Spread 1/2 teaspoon mayonnaise onto 1 side of each slice of bread. Sprinkle 1 tablespoon Parmesan cheese over mayonnaise layer, pressing cheese firmly into the bread. Combine remaining mayonnaise, Cheddar cheese, Jack cheese, green onion, garlic, and cayenne pepper in a bowl. Flip 1 bread slice over so the Parmesan layer is facing down, and spread Cheddar cheese mixture onto the bread. Top the Cheddar cheese mixture layer with the other slice of bread, so the Parmesan is on the outside of the sandwich. Cut sandwich into 4 equal slices. Heat a nonstick pan over medium heat; turn heat down to medium-low. Place sandwich sticks in the skillet and cook until golden brown and cheese is softly melted, 2 to 3 minutes per side.

Prep time: 15 mins
Cook time: 4 mins
Total time: 19 mins
Yields: 2 servings

Calories: 196.2
Fat: 11.4 g
Saturated fat: 4.3 g
Carbohydrates: 15.9 g
Sugars: 1 g
Dietary fiber: 1 g
Protein: 8.1 g
Cholesterol: 18.9 mg
Sodium: 349.6 mg
Jim's Almost Famous Crockpot Baked Beans


Ingredients:
pork sausage, onion, brown sugar, barbecue sauce, garlic cloves

Directions:
Simmer onion and garlic until onions are clear,., Add sausage cook until browned,., Add brown sugar and BBQ sauce,., Transfer to Crockpot with Beans,., Cook on low for 4 to 5 hours.
Great Apple and Carrot Muffins
Category: bread
By volleychem

Very moist and good for you too! I adapted this recipe from a cake recipe, so it's yummy, but also quite healthy.

Ingredients:
6 tablespoons water
2 tablespoons ground flax seeds
1 cup all-purpose flour
1 cup whole wheat flour
2 teaspoons baking soda
1 ½ cups grated carrots
1 ½ cups finely chopped apples
1 teaspoon kosher salt
¾ cup unsweetened applesauce
½ cup white sugar
½ cup brown sugar
½ cup olive oil
2  large eggs
½ cup chopped walnuts

Directions:
Preheat oven to 350 degrees F (175 degrees C).  Grease 20 muffin cups, or line with paper muffin liners. Mix water and flax seeds together in a bowl. Stir all-purpose flour, whole wheat flour, baking soda, and salt together in a large bowl. Add carrots and chopped apples; toss to coat. Stir applesauce, white sugar, brown sugar, olive oil, eggs, walnuts, and flax seed mixture into the flour mixture. Mix until batter is well combined. Spoon batter into prepared muffin cups, filling each cup about 3/4 full. Bake in the preheated oven until golden and the tops spring back when lightly pressed, about 18 minutes.

Prep time: 15 mins
Cook time: 20 mins
Total time: 35 mins
Yields: 20 muffins

Calories: 169.2
Fat: 8.5 g
Saturated fat: 1.1 g
Carbohydrates: 21.8 g
Sugars: 11.1 g
Dietary fiber: 2 g
Protein: 2.8 g
Cholesterol: 16.4 mg
Sodium: 237.3 mg
Hot Water With Lemon


Ingredients:
water, lemon, cinnamon stick

Directions:
Take the cup of hot water and place it in a heat-proof mug.
Squeeze the lemon juice into the water and stir thoroughly.
Drink when temperature is cool enough to not burn your tongue.
If you decide to add the cinnamon stick, use it to stir the hot water and then remove it before you drink the lemon water. Otherwise, you could poke out an eye!
Garlic and Dill Salmon
Category: main-dish
By Syd

Marinated in a paste of fresh dill, garlic, and olive oil, this baked salmon is wonderfully simple to prepare AND great eating.

Ingredients:
2 (1.5 pound) salmon fillets
1 head garlic, peeled
1 ounce fresh dill, chopped
½ cup olive oil
1 teaspoon salt and pepper to taste

Directions:
In a food processor, process garlic to a rough mince, add dill and olive oil and pulse a few times to combine. Lay fish fillets in a baking dish, skin side down. Rub garlic mixture over fish. Refrigerate for 2 hours. Preheat an oven to 375 degrees F (190 degrees C). Bake in preheated oven for 15 minutes. Do not overcook.

Prep time: 20 mins
Cook time: 15 mins
Total time: 2 hrs 35 mins
Yields: 9 servings

Calories: 328.8
Fat: 21.5 g
Saturated fat: 3.1 g
Carbohydrates: 2.3 g
Sugars: 0.1 g
Dietary fiber: 0.2 g
Protein: 30.2 g
Cholesterol: 82.8 mg
Sodium: 326.9 mg
Cinnamon Roll Popcorn
Category: desserts
By kayla.rae

A sweet and sumptuous popcorn, with flavors reminiscent of a cinnamon roll!

Ingredients:
8 cups popped popcorn, or more to taste
1 cup brown sugar
½ cup butter
¼ cup corn syrup
¼ teaspoon salt
1 tablespoon ground cinnamon
1 tablespoon vanilla extract
½ teaspoon baking powder
1 cup chopped walnuts  (Optional)

Directions:
Preheat oven to 325 degrees F (165 degrees C). Lightly grease a baking sheet. Place popcorn in a large bowl. Combine brown sugar, butter, corn syrup, and salt together in a saucepan; bring to a boil, stirring occasionally. Remove from heat and cool while stirring constantly for 2 minutes. Stir cinnamon, vanilla extract, and baking powder into butter mixture. Pour butter mixture over popcorn and toss to coat. Mix walnuts into popcorn mixture. Spread popcorn in a single layer onto the prepared baking sheet. Bake popcorn in the preheated oven until coating is set, 10 to 12 minutes. Cool slightly before breaking apart.

Prep time: 10 mins
Cook time: 15 mins
Total time: 35 mins
Yields: 8 servings

Calories: 368.4
Fat: 21.4 g
Saturated fat: 8.2 g
Carbohydrates: 44.1 g
Sugars: 30 g
Dietary fiber: 2.6 g
Protein: 3.4 g
Cholesterol: 30.5 mg
Sodium: 199.8 mg
Chicken A La Dijonnaise


Ingredients:
chicken drumsticks, chicken thighs, black pepper, sea salt, shallot, garlic cloves, mustard seeds, lemon zest, dry white wine, low sodium chicken broth, heavy cream, rosemary

Directions:
In a large bowl, place drumsticks and thighs; add Dijonnaise. Mix until chicken is well coated, cover and transfer to the refrigerator for 1 to 2 hours.
Preheat oven to 375ºF. In a large ovenproof saucepan over medium heat, add clarified butter. When hot, place thighs (skin side down] and drumsticks. Scoop Dijonnaise from the bowl and add to the pan; season chicken with freshly ground black pepper and sea salt. Cook 5 to 6 minutes per side or until golden brown. Transfer chicken to a bowl and set aside.
Return saucepan to the heat and add shallots with garlic; sauté for 1 minute. Add mustard seeds and sauté for 30 seconds before adding Herbes de Provence, lemon zest and white wine. Cook for another 30 seconds, scraping the bottom of the pan to loosen any browned bits. Pour in chicken broth and continue deglazing. When all browned bites are dislodged, add heavy cream and stir to combine. Return chicken to the saucepan and dip a sprig of rosemary in the sauce and baste chicken with it; leave sprig in the pan. Transfer to the preheated oven and cook for 30 minutes.
Half way through cooking, remove from the oven, pause timer and baste chicken generously. Return to the oven, restart the timer and cook for the remaining time or until internal temperature reads 165ºF. Baste again before serving.
Fool Nabed - Fava Bean Soup (Egyptian)


Ingredients:
dried fava beans, cumin, garlic cloves, olive oil, lemon juice, fresh parsley, water

Directions:
Soak fava beans overnight., Drain fava beans and save water., Peel the skins from the fava beans and place the beans in large saucepan., Measure 6 cups of soaking water and add to the fava beans., Bring to a boil on medium high heat., Reduce heat to medium and cook for 45 minutes, or until beans are soft., Once beans are tender, remove beans from heat and puree in a blender., Return pureed fava beans to saucepan and bring to a boil., Add water if needed., Stir in cumin, garlic, lemon juice and olive oil and bring to a second boil., Simmer for 5 minutes. Serve in a bowl and sprinkle parsley on top.
Sparkly Brownie Coins


Ingredients:
sugar, unsalted butter, salt, egg, vanilla extract, cocoa powder, flour

Directions:
Cream the sugar, butter, and salt.  Add the egg and vanilla and beat for 1 minute.
Beat in the cocoa until thoroughly mixed.  Add the flour until well-blended.
Preheat oven to 350F and line two cookie sheets with parchment paper.
Roll 1 tbsp of dough into balls and place on cookie sheet, spacing evenly.
Flatten each ball with a drinking glass.  Peel the dough off the glass and return it to the pan.
Using edible gold dust (available from Amazon.com] and a small paint brush, flick the edible gold dust onto each cookie.
Bake 10 to 11 minutes until the edges are set.  Let cool.
Ww 0 Pt. Cranberry Cooler


Ingredients:
reduced-calorie cranberry juice cocktail, lemon wedge, lime wedge

Directions:
Fill a 10 ounce glass with ice cubes; pour in juice and soda. Squeeze in lemon and lime wedges; stir to combine.
Put your feet up and enjoy with no guilt! :].
BBQ Jackfruit Sandwich
Category: main-dish
By Shannan Labrador

This jackfruit meat substitute acts like pulled pork and will fool any meat eater! Get the potato chips and coleslaw ready, because you are about to have a picnic.

Ingredients:
1 (16 ounce) can jackfruit in brine, drained
1 cup barbeque sauce
2 tablespoons margarine (such as Earth Balance®)
4  hamburger buns, split

Directions:
Remove all seeds from jackfruit. Combine jackfruit and BBQ sauce in a slow cooker. Cook on High for 3 to 4 hours. Use a fork to shred jackfruit meat. Spread margarine on hamburger buns and place a scoop of jackfruit "meat" on top. Serve immediately

Prep time: 10 mins
Cook time: 3 hrs
Total time: 3 hrs 10 mins
Yields: 4 servings

Calories: 317.5
Fat: 10.3 g
Saturated fat: 1.4 g
Carbohydrates: 49.7 g
Sugars: 16.3 g
Dietary fiber: 2.9 g
Protein: 3.7 g
Sodium: 1229.2 mg
Cucur Udang (Prawn Fritters)
Category: appetizers-and-snacks
By MAKHRUJI

This is so yummy to have when you have friends over... Easily available ingredients for a simple appetizer in 15 minutes! Serve with sweet Thai chili sauce.

Ingredients:
10  shrimp - peeled, deveined, and chopped
1  onion, chopped
1  potato, diced
1 ½ cups all-purpose flour
1 cup water
½ cup frozen corn
1  egg
1 teaspoon chicken bouillon granules
1 teaspoon salt
1 teaspoon baking powder
1 teaspoon baking soda
¼ cup hot water
vegetable oil for frying

Directions:
Combine shrimp, onion, potato, flour, 1 cup water, corn, egg, chicken bouillon, salt, baking powder, and baking soda in a bowl. Mix in hot water until well combined. Let stand for 5 minutes. Meanwhile, heat oil in a wok over medium- to medium-high heat. Drop spoonfuls of batter into the hot oil. Cook fritters in batches, flipping halfway, until browned on both sides, 3 to 4 minutes. Drain on a paper towel-lined plate.

Prep time: 15 mins
Cook time: 10 mins
Total time: 30 mins
Yields: 10 servings

Calories: 148.3
Fat: 5.2 g
Saturated fat: 0.8 g
Carbohydrates: 20.4 g
Sugars: 1.3 g
Dietary fiber: 1.4 g
Protein: 4.9 g
Cholesterol: 33.8 mg
Sodium: 472.3 mg
Baked Pears with Orange Cinnamon Sauce


Ingredients:
pears, cornstarch, cinnamon, clove, sugar, water, raisins, brown sugar

Directions:
Core and halve the pears.
Place them face down in a greased baking dish.
Whisk together the orange juice, cornstarch, cinnamon, cloves, sugar and water.
Pour over the pears.
Sprinkle over the raisins.
Cover the baking dish with aluminium foil and bake in a 425 F or 220 C oven for 25 minutes.
This is the time needed to bake fairly hard pears, so if yours are soft you may be able to take them out after 10-15 minutes.
Take the dish out of the oven.
Using a spoon, scoop up any juice on the bottom of the pan and drizzle it over the pears.
Sprinkle over the brown sugar.
Turn on the top element of the oven and put the pears back in the oven for a couple minutes until they start to brown on top.
Remove from the oven.
Divide between two bowls and serve topped with a scoop of vanilla ice cream.
Shrimp Imonelli - Low Carb & Low Fat


Ingredients:
shrimp, olive oil, white wine, minced garlic cloves, kosher salt, black pepper, oregano, nutmeg

Directions:
Place olive oil in skillet on medium heat, add shrimp and saute for 4 minutes., Add salt, garlic, oregano, pepper, nutmeg, and white wine., Bring to a boil for a minute, remove from heat., Serve over pasta or grilled portabello mushroom.
Tuna-Melt Casserole


Ingredients:
corkscrew macaroni, shell pasta, broccoli florets, butter, margarine, all-purpose flour, salt, ground black pepper, milk, swiss cheese, albacore tuna in water, tomatoes

Directions:
Preheat oven to 400 degrees Fahrenheit. In a large saucepot, cook pasta in boiling salted water for 5 minutes; add broccoli to pasta and cook another 5 minutes or until broccoli is tender and pasta is al dente. Drain well and return to saucepot; set aside.
Meanwhile, in a 3-quart saucepan, melt butter or margarine over low heat. Stir in flour, salt, and pepper until blended and cook, stirring constantly, 1 minute. Gradually stir in milk; increase heat to medium-high and cook, stirring occasionally, until mixture thickens and boils. Boil 1 minute, stirring frequently. Remove saucepan from heat and stir in 1 cup of cheese until blended.
Add cheese sauce and tuna to pasta and broccoli in saucepot; toss until evenly mixed. Transfer mixture to a 13"x9" glass baking dish. Arrange tomato slices on top, overlapping if necessary. Sprinkle with remaining 1/2 cup cheese.
Cover baking dish with foil and bake 20 to 25 minutes or until hot and bubbly. Makes 6 main-dish servings.
Air Fryer Stuffed Chicken Thighs
Category: meat-and-poultry
By thedailygourmet

These chicken thighs are juicy with a crispy crust. They're reminiscent of chicken cordon bleu, but have turkey instead of ham.

Ingredients:
6 ounces Swiss cheese
1 cup panko bread crumbs
1 tablespoon sazon seasoning (such as Goya(R) sazonador total), divided
½ cup flour, divided
2 large eggs
salt and freshly ground black pepper to taste
6 slices turkey lunch meat
6 medium boneless skinless chicken thighs
nonstick cooking spray

Directions:
Preheat an air fryer to 400 degrees F (200 degrees C). Cut Swiss cheese into six 2 x 1/2 x 1/2-inch pieces. Set up breading station: place bread crumbs, 2 teaspoon sazonador seasoning, and 1 tablespoon flour in a shallow dish, place remaining flour and sazonador seasoning in a second shallow dish, and crack eggs into a third shallow dish. Whip eggs until yellow and frothy. Season eggs with salt and pepper. Take each piece of Swiss cheese and lay on top of 1 piece turkey meat. Wrap luncheon meat around Swiss cheese. Open up chicken thighs and place a turkey-cheese bundle into the middle of each one. Roll chicken thighs around bundles. Dip each into flour mixture to coat, then shake off excess. Dip into egg, then shake off excess. Finally, dip into bread crumb mixture and press breading into the chicken. Place chicken bundles seam-side down into the air fryer. Spray chicken bundles with nonstick spray. Reduce air fryer temperature to to 380 degrees F (193 degrees C) and air fry chicken for 15 minutes. Turn bundles over, spray with nonstick spray and drop air fryer temperature to 370 degrees F (187 degrees C). Air fry until chicken is cooked through, an additional 8 minutes. Serve immediately.

Yields: 6 servings

Calories: 996.5
Fat: 58 g
Saturated fat: 19.2 g
Carbohydrates: 23.1 g
Sugars: 0.6 g
Dietary fiber: 0.3 g
Protein: 93.9 g
Cholesterol: 383.7 mg
Sodium: 830.7 mg
Loaded Potato Soup #SP5


Ingredients:
chicken broth, sour cream, green onion

Directions:
Put hash browns and chicken broth in a 2 quart saucepan.
Bring to a boil, then reduce heat and let simmer uncovered for 20 minutes.
Add cheese (save a pinch for topping soup if desired] and stir until melted.
Remove from heat and add sour cream - stir to blend.
Ladle into individual soup bowls and top with reserved cheese (if desired] and green onions.  Enjoy!
Shepherd’s Pie (Helena's Style Shepherd’s Pie )


Ingredients:
yellow potatoes, butter, fresh garlic clove, onion, ground beef, seasoning salt, thyme, flour, tomato paste, olive oil, fresh black pepper, parmesan cheese

Directions:
Directions:
•	Pre-heat oven to 400°F/200°C.
•	Boil potatoes and carrots for mashing ( soften ].
•	Sauté onion in oil for 1 ½ minutes.
•	Add black pepper and thyme.
•	Add meat and cook until browned/ drain meat.
•	Add tomato paste and flour/let simmer.
•	Add chicken stock.
•	Strain potatoes and carrots. Add butter, seasoning salt, garlic and milk into mixing bowl until creamy.
•	Oil the bottom of a 13X9 glass dish, add meat sauce and spread potato/carrot mixture.
•	Sprinkle on desired amount of cheese.
•	Bake 20 minutes or until browned on top.
This is a savory smooth recipe for those that don't like too many interrupting textures. Prepare to be amazed at my original recipe that will for sure become a family favorite.
Tips: When handling onions be sure to pop in a piece of gum to keep eyes from watering.
Nutty Barley Brew


Ingredients:
pearl barley, cold water, water, water, pecans, lemon zest, cinnamon sticks, nutmeg, vanilla extract, ground cinnamon, nutmeg

Directions:
Rinse pearl barley and cover with cold water in a medium pot.
Bring to a boil and drain.
Pour 4 cups of fresh water into the pot with the barley along with the cinnamon sticks and nutmeg.
In a blender puree 1 cup water, pecans, carrots and lemon zest.
Add puree to pot.
Bring to a boil and then simmer over very low heat for 45 minutes.
Strain through a fine mesh sieve and or cheesecloth. Press out all of the liquid. You may need to strain it twice.
Stir in Splenda and extract to taste.
Enjoy hot or cold.
Top with ground cinnamon or nutmeg.
Spinach Pizza


Ingredients:
all-purpose flour, whole wheat flour, yellow cornmeal, baking powder, skim milk, olive oil, vegetarian ground beef, lean ground beef, frozen spinach, fresh spinach, fresh mushrooms, part-skim mozzarella cheese

Directions:
FOR CRUST: Stir oat flour, all purpose flour, whole wheat flour, cornmeal and baking powder together; add oil and milk, mix well.
Knead gently 10 to 12 strokes; press dough into a 12 inch  lightly sprayed or greased pizza pan, building up at edges.
Bake at 425F for 12 to 15 minutes or until brown.
FOR TOPPINGS:  Meanwhile, warm veggie ground beef with pizza sauce in microwave or in saucepan.  If using ground beef, cook until no longer pink, drain, stir in pizza sauce.
Arrange spinach on crust.  Top with "meat" mixture;  arrange mushrooms over meat; sprinkle with cheese.
Bake at 425F for 10 to 15 minutes.
Strawberry Rhubarb Sauce


Ingredients:
rhubarb, water, sugar, lemons, rind of, salt, strawberry, lemon juice, ground cinnamon

Directions:
In a saucepan, combine rhubarb, water, sugar, lemon peel and salt; bring to a boil.
Reduce heat.
Cook, uncovered over medium heat until rhubarb is soft (about 10- 15 minutes] Remove from the heat and let stand for 5 minutes.
Stir in strawberries, lemon juice and cinnamon.
Add food colouring if desired.
Cool and serve over cake, ice cream, waffles, pancakes, etc.
Asian Cucumber and Peanut Salad
Category: salad
By tammyn316

A fresh cucumber salad with a real kick! My mom adds rice noodles making it a great lunch or dinner add-on. I prefer it as it is.

Ingredients:
1 teaspoon vegetable oil
4 cloves garlic, minced
3 tablespoons white vinegar
1 teaspoon white sugar, or to taste
1 tablespoon Asian-style chili-garlic sauce
1 tablespoon fish sauce
1 teaspoon ground coriander
½ teaspoon red pepper flakes  (Optional)
2  cucumbers - halved lengthwise, seeds scraped out with a spoon, and thinly sliced
½ cup chopped peanuts
2  green onions, chopped

Directions:
Heat vegetable oil in a small skillet over medium heat; cook and stir garlic until softened and lightly browned, about 5 minutes. Set garlic aside to cool. Whisk vinegar and sugar in a salad bowl until sugar has dissolved; add chili-garlic sauce, fish sauce, coriander, cooked garlic, and red pepper flakes until thoroughly combined. Stir in cucumbers, peanuts, and green onions to coat with dressing. Refrigerate at least 1 hour to overnight.

Prep time: 15 mins
Cook time: 5 mins
Total time: 1 hr 20 mins
Yields: 4 servings

Calories: 155.1
Fat: 10.5 g
Saturated fat: 1.5 g
Carbohydrates: 12.5 g
Sugars: 4.5 g
Dietary fiber: 2.9 g
Protein: 5.8 g
Sodium: 438.1 mg
Red Robin's Honey Mustard Poppy Dressing


Ingredients:
mayonnaise, sugar, honey, yellow mustard, Grey Poupon Dijon Mustard, white vinegar, poppy seeds

Directions:
Mix all together with a wire whip, put in container, cover and refridgerate.  Shelf life of 7 days.
This makes a gallon.
1 serving= 2 tablespoons
256 tablespoons in a gallon.
Pineapple Upside-Down Bundt® Cake
Category: desserts
By Jamie Lowe

A moist twist on the original pineapple upside-down cake.

Ingredients:
cooking spray with flour
½ cup melted butter
½ cup packed brown sugar
1 (8 ounce) can pineapple rings
1 (4 ounce) jar maraschino cherries
1 (18.25 ounce) box yellow cake mix
1 (3.5 ounce) package instant vanilla pudding mix
¼ cup whole milk, or more as needed
⅓ cup vegetable oil
3  eggs

Directions:
Preheat the oven to 350 degrees F (175 degrees C). Grease fluted tube pan (such as Bundt®) with cooking spray with flour. Pour melted butter into the bottom of the prepared pan. Sprinkle brown sugar evenly on top. Drain pineapple rings over a measuring cup; reserve juice. Cut rings in half. Alternate placing halved pineapple rings and maraschino cherries around the pan. Set aside. Combine cake mix and pudding mix in a large mixing bowl. Pour enough milk into the reserved pineapple juice to make 1 cup of liquid; add to cake and pudding mixture. Pour in vegetable oil. Mix on low speed, adding 1 egg at a time until blended. Increase speed to medium; mix until thoroughly combined and smooth, about 2 minutes. Pour batter over pineapples and cherries in the pan. Bake in the preheated oven until a toothpick inserted into the center comes out clean, 33 to 40 minutes. Let cool for 10 minutes before removing from pan.

Prep time: 30 mins
Cook time: 35 mins
Total time: 1 hr 15 mins
Yields: 1 fluted tube cake

Calories: 417
Fat: 20.1 g
Saturated fat: 6.8 g
Carbohydrates: 57 g
Sugars: 37.3 g
Dietary fiber: 0.7 g
Protein: 3.6 g
Cholesterol: 62.6 mg
Sodium: 476.9 mg