Easy Pineapple Upside- Down Bundt Cake
By
Anita Hoffman
@scent4U
9
Recipe and photo adapted from Betty Crocker.
Ingredients
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2 Tbspbutter, melted
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1/4 cpacked brown sugar
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6pineapple slices (from 20 ounces can), drained reserving juice
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1 box(16 ounces) yellow cake mix
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1 creserved pineapple juice
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1/2 coil
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3eggs
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6maraschino cherries
How to Make Easy Pineapple Upside- Down Bundt Cake
- In a Bundt or tube pan, pour melted butter.
Sprinkle brown sugar evenly over butter.
Line bottom of pan with pineapple slices.
Place 1 cherry to center of each pineapple slice. - In a large bowl, beat cake mix, pineapple juice, oil and eggs on low speed for 1 minute; beat 2 minutes more on high speed.
Pour into pan over fruit. - Bake at 350 degrees for 40 to 45 minutes or until cake is golden brown.
Cool cake in pan 10 to 15 minutes.
Invert cake onto serving platter; let stand 5 minutes.
Remove pan.
Cool completely.