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Pineapple Upside-Down Bundt Cake Recipe

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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:

  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!

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