Pineapple Upside-Down Bundt Cake Recipe

Pineapple Upside-Down Bundt Cake Recipe

Ingredients:

Topping:

• 1/4 cup unsalted butter, melted
• 1/2 cup packed brown sugar
• 1 can (20 oz) pineapple slices, drained
• 10-15 maraschino cherries

Cake:

• 1 box yellow cake mix
• 1 cup pineapple juice (reserved from the can of pineapple slices, if needed, add water to make 1 cup)
• 1/3 cup vegetable oil
• 3 large eggs

Instructions:

1. Prepare the Topping:
   • Preheat your oven to 350°F (175°C).
   • Pour the melted butter into the bottom of a bundt pan, spreading it evenly.
   • Sprinkle the brown sugar evenly over the melted butter.
   • Arrange the pineapple slices around the bottom of the bundt pan, cutting them to fit as necessary.
   • Place a maraschino cherry in the center of each pineapple slice and in between the slices.
2. Prepare the Cake Batter:
   • In a large mixing bowl, combine the cake mix, pineapple juice, vegetable oil, and eggs.
   • Beat on low speed for 30 seconds, then increase to medium speed and beat for 2 minutes.
3. Assemble the Cake:
   • Pour the cake batter evenly over the arranged pineapples and cherries in the bundt pan.
   • Gently tap the pan on the counter to remove any air bubbles.
4. Bake the Cake:
   • Bake in the preheated oven for 40-45 minutes, or until a toothpick inserted into the center comes out clean.
   • Remove the cake from the oven and let it cool in the pan for 10 minutes.
5. Invert the Cake:
   • Place a serving plate over the bundt pan and carefully invert the pan and plate together.
   • Lift off the bundt pan, allowing the cake to release onto the plate.
   • Let the cake cool completely before serving.

Enjoy your homemade pineapple upside-down bundt cake as a delightful dessert for any occasion!