pineapple upside- down coconut bundt cake
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!
prep time
15 Min
cook time
45 Min
method
Bake
yield
24 more like 15 nice cuts
Ingredients
- 2 tablespoons butter, melted
- 1/4 cup packed brown sugar
- 6 slices pineapple from a 20 ounce can, drained reserving juice
- 6 - maraschino cherries
- 1 box duncan hines coconut supreme cake mix
- 1 cup of pineapple juice (reserved from can)
- 1/2 cup veggie oil
- 3 - eggs
- 1 3/4 cups walnuts, chopped .( optional ) i always add the walnuts.
- 1 teaspoon coconut extract
How To Make pineapple upside- down coconut bundt cake
-
Step 1Heat 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.
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Step 2In 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.
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Step 3Bake 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.
- 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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