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"There is nothing better on a cold wintry day than a properly made pot pie."--Craig Claiborne

PINEAPPLE UPSIDE DOWN BUNDT CAKE Recipe

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This recipe for PINEAPPLE UPSIDE DOWN BUNDT CAKE is from STILL COOKIN' SOUTHERN COMFORT featuring CROCKPOT FAVORITES, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 stick butter, melted
1/2 cp. packed brown sugar
1 can pineapple rings, save the juice
1 jar maraschino cherries
1 box yellow cake mix
1 box vanilla instant pudding mix
3 eggs
1/2 cp. oil
milk
Directions:
Directions:
Preheat oven to 350. Spray bundt pan with cooking spray. Melt butter, pour into pan and sprinkle in the brown sugar. Cut pineapple rings in half and alternate with cherries around bottom of pan. Pour cake and pudding mixes into bowl and stir in the pineapple juice and enough milk to make 1 cup of liquid. Beat in the eggs and oil, following directions on box. Pour batter over fruit in pan and bake as instructed for a bundt cake. Allow to cool for 10 min. Loosen cake around edges and invert onto a serving plate. This makes a pretty cake and is good warm or cold.

 

 

 

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