Set oven to 350 degrees. With mixer, combine on medium for 2 minutes: cake mix, eggs, oil, crushed pineapples with juice, water and beer. Divide the batter into two even bowls. In one bowl, add strawberry gelatin dessert mix slowly until achieving desired pink/red color (the more you add, the more the flavor of the cake can be impacted). In the second bowl, add in the pineapple chunks and mix slowly.

Coat bundt pan with nonstick spray. Pour half the yellow batter into the pan, then half the pink batter. Swirl with a spatula. Add in the remaining yellow batter and then the remaining pink. Slightly swirl. Place in oven and bake 35-45 minutes. Toothpick should come out clean. Let cool in pan for 15 minutes, then place onto drying rack or plate.  

If desired, add powdered sugar or create and drizzle a light glaze. To create glaze, add powered sugar to beer, stirring constantly until desired thickness is achieved. If a thick glaze is desired, use more powered sugar. Let cake cool before adding any frosting or glaze.

Serve with fresh or canned pineapple and slices of strawberries. Enjoy!

Recipe and Photo by Vicki Campana