pineapple upside- down coconut bundt cake

★★★★☆ 1
a recipe 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!

★★★★☆ 1
serves 24 more like 15 nice cuts
prep time 15 Min
cook time 45 Min
method Bake

Ingredients For pineapple upside- down coconut bundt cake

  • 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
  • 1 3/4 c
    walnuts, chopped .( optional ) i always add the walnuts.
  • 1 tsp
    coconut extract

How To Make pineapple upside- down coconut bundt cake

  • 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.

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