Pineapple Upside- Down coconut Bundt Cake

Dee Tourville

By
@Dee_Tourville

This is a nice twist on regular PUC which is quite good on its own but I think made better using coconut cake mix..........and it's so easy!


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Comments:

Serves:

24 more like 15 nice cuts

Prep:

15 Min

Cook:

45 Min

Method:

Bake

Ingredients

2 Tbsp
butter, melted
1/4 c
packed brown sugar
6 slice
pineapple from a 20 ounce can, drained reserving juice
6
maraschino cherries
1 box
duncan hines coconut supreme cake mix
1 c
of pineapple juice (reserved from can)
1/2 c
veggie oil
3
eggs
1 3/4 c
walnuts, chopped .( optional ) i always add the walnuts.
1 tsp
coconut extract

Directions Step-By-Step

1
Heat oven to 350F. In a 12 cup Bundt pan, pour melted butter , cover butter evenly with the brown sugar. Place the pineapple slices over the brown sugar, placing them evenly in bottom of bundt pan . Place cherry in the pineapple hole.
2
In a large bowl, beat cake mix, pineapple juice, coconut extract, oil & eggs with electric mixer on low speed until moistened; beat 2 minutes on high speed. Fold in walnuts. Pour into pan over fruit.
3
Bake 40 to 45 minutes or until cake is golden brown and springs back when touch lightly. Cool cake for 10 to 15 minutes. Place plate over cooled cake; turn plate and pan over. Remove pan.

About this Recipe

Course/Dish: Cakes
Main Ingredient: Flour
Regional Style: American