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pineapple upside- down coconut bundt cake

(1 rating)
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 rating)
yield 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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