Pineapple Upside Down Bundt Cake
November 4th, 2016
This cake looks beautiful and super easy to make.
Let’s make Pineapple Upside Down Bundt Cake:
Preheat oven to 350°F (175 °C).
1, 2. Spray a bundt pan with nonstick spray.
3, 4. Evenly pour the melted butter into the bottom of the bundt pan.
5, 6, 7, 8. Top with brown sugar.
9, 10, 11, 12. Cut the pineapple rings in half, alternating with the cherries, place into the butter-brown sugar mixture in the bottom of the pan.
13, 14, 15, 16. In a large bowl, combine the cake and pudding mixes together.
17, 18, 19. Add the reserved pineapple juice and milk.
20, 21, 23, 24. Add the eggs and vegetable oil, and mix until fully blended.
25, 26. Pour the batter evenly over the pineapple and cherries.
27. Bake for 30 minutes following the cake mix instructions for a bundt pan, until an inserted toothpick comes out clean.
28. Cool the cake for about 10 minutes before running a knife around the edges and inner ring of the pan.
29. Invert onto a serving plate and slice between pineapple ring to serve.
Pineapple Upside Down Bundt Cake
From: tiphero.com / Servings:
PDF Text Only / Print With Images
| 1/2 cup butter, melted
1/2 cup packed brown sugar 1 – 20 oz (565 g) can pineapple slices, juice reserved 1 jar maraschino cherries 1 box yellow cake mix 1 – 3.4 oz (96 g) box vanilla pudding 1/3 cup milk 3 eggs 1/3 cup vegetable oil
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Preheat oven to 350°F (175 °C). Spray a bundt pan with nonstick spray. Evenly pour the melted butter into the bottom of the bundt pan. Top with brown sugar. Cut the pineapple rings in half, alternating with the cherries, place into the butter-brown sugar mixture in the bottom of the pan. In a large bowl, combine the cake and pudding mixes together. Add the reserved pineapple juice and milk. Add the eggs and vegetable oil, and mix until fully blended. Pour the batter evenly over the pineapple and cherries. Bake for 30 minutes following the cake mix instructions for a bundt pan, until an inserted toothpick comes out clean. Cool the cake for about 10 minutes before running a knife around the edges and inner ring of the pan. Invert onto a serving plate and slice between pineapple ring to serve. |
Notes and Tips
I always bake from scratch and do not use cake boxes, but this cake looked irresistible and I thought I would at least give it a try and share it with you.
This is not a sponsored post, the brands shown in the photos are my choice.
I used a 30 oz (836 g) can pineapple slices, but I didn’t use all the can.
When you add the reserved pineapple juice and milk, they should equal 1 cup of liquid. I measured 1/3 cup milk then added enough pineapple juice until I had 1 cup of liquid.
I baked the cake for 45 minutes..
