pineapple upside down bundt cake
I've been making this classic cake for years, but found this variation on Pinterest and thought the presentation was gorgeous. Turned out great - very rich and moist. My family loved it!
prep time
15 Min
cook time
45 Min
method
Bake
yield
6-7 serving(s)
Ingredients
- 1 box yellow cake mix
- 1 3.4 oz boxes vanilla pudding mix
- 3 large eggs
- 1/3 cup vegetable oil
- 1/2 cup butter, melted
- 1/2 cup brown sugar, firmly packed
- 1 20 oz cans pineapple slices
- 1 jar maraschino cherries
- 1/3 cup milk
How To Make pineapple upside down bundt cake
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Step 1Cut pineapple slices in half. Drain on paper towels along with cherries. Reserve 2/3 cup of the pineapple juice.
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Step 2Preheat oven to 350 degrees. Spray Bundt pan generously with Baker's Joy. Melt butter. Pour into pan and sprinkle brown sugar on top.
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Step 3Mix yellow cake mix and pudding mix. Add eggs, vegetable oil, milk, and pineapple juice. Mix well.
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Step 4Line bottom of Bundt pan with pineapple slices, with the cherries in between.
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Step 5Pour batter over top, and bake for 45 minutes. I covered loosely with foil the last 15 minutes to keep it from getting too brown.
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Step 6Remove cake from oven and let cool for 20-30 minutes. Invert onto serving platter.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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