Pineapple Upside Down Bundt Cake

5/19/2016 02:33:00 AM

Just wanted to share this since so many people are asking for my recipe. This post will be short and sweet, just like the cake... Well the cake is sweet!





Ingredients 
  • 1/2 Cup butter (1 stick), melted
  • 1/2 Cup packed brown sugar
  • 1 Can pineapple rings in 100% juice (reserve the juice)
  • 1 Jar maraschino cherries
  • 1 Box yellow or pineapple cake mix
  • 1 4-serving box instant vanilla pudding
  • 3 eggs
  • Vegetable oil
  • Milk
Directions 
  1. Preheat the oven to 350 degrees F.
  2. Prepare the bundt pan by generously applying pan release (recipe below) or non-stick spray.
  3. Melt the butter and evenly pour into the bottom of the pan. Sprinkle with the brown sugar.
  4. Cut the pineapple rings in half and alternate with the maraschino cherries around the bundt pan and set aside. 
  5. In a stand mixer or large bowl, stir the cake mix and pudding mix together. Drain the pineapple juice into a measuring cup and add enough milk to make 1 Cup of liquid. Add this with the eggs and the amount of oil called for in the recipe to the cake mixture; following the instructions on the box.
  6. Carefully pour the batter over the fruit. Place the bundt pan on a baking sheet and bake as instructed for a bundt cake on the cake mix box. The cake is done when an inserted knife comes out clean.
  7. Cool for 10 minutes in the pan. Slide a knife around the edges including the inner ring.
  8. Invert the cake onto a serving plate. Slice between the pineapple rings and serve warm or room temperature.

Side note: This is NOT my recipe and was only given to me by a friend. I'm just passing it along as it is delicious. If you're the original creator of this recipe please let me know so I can give you credit!




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