Pineapple Upside- Down coconut Bundt Cake
2 Tbspbutter, melted
1/4 cpacked brown sugar
6 slicepineapple from a 20 ounce can, drained reserving juice
1 boxduncan hines coconut supreme cake mix
1 cof pineapple juice (reserved from can)
1/2 cveggie oil
1 3/4 cwalnuts, chopped .( optional ) i always add the walnuts.
1 tspcoconut extract
How to Make Pineapple Upside- Down coconut Bundt Cake
- 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.
- 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.
- 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.