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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:
- 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.
- 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.
- 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.
- 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.
- 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!