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Pineapple Upside Down Bundt Cake Recipe

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This recipe for Pineapple Upside Down Bundt Cake, by , is from Hansens in the Kitchen, 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!

Contributor:  
Contributor:  
Staleen Hansen

Category:
Category:

Ingredients:  
Ingredients:  
c. butter, melted
c. packed brown sugar
1-20 oz. can pineapple slices, juice reserved
1 jar maraschino cherries
1 box yellow cake mix
1-3.4 oz. box vanilla pudding mix
3 eggs
⅓ c. vegetable oil
⅓ c. milk, plus more as needed

Directions:
Directions:
1. Preheat the oven to 350F. Spray a bundt pan with nonstick spray.
2. Evenly pour the melted butter into the bottom of the bundt pan and top with the brown sugar.
3. Cut the pineapple rings in half and, alternating with the cherries, place (cut side up) into the butter-brown sugar mixture in the bottom of the pan.
4. In a large bowl, combine the cake and pudding mixes together. Add the reserved pineapple juice and milk. Mix. Add the eggs and vegetable oil, and mix until fully blended.
5. Pour the batter evenly over the pineapple and cherries.
6. Bake for 30 min., following the cake mix instructions for a bundt pan, until an inserted toothpick comes out clean.
7. Cool the cake for about 10 min. before running a knife around the edges and inner ring of the pan. Invert onto a serving plate and slice between pineapple rings to serve.

Chef's Tip:
When you add the reserved pineapple juice and milk in step 4, they should equal 1 cup of liquid. If you like, you can first pour the reserved pineapple juice into a liquid measuring cup. Add enough milk until you have 1 cup of liquid. Add the liquid to the combined cake-and-pudding mix, then proceed with the recipe.

Number Of Servings:
Number Of Servings:
12
Preparation Time:
Preparation Time:
40 min.
Personal Notes:
Personal Notes:
This cake is super easy to make and super moist and yummy. And yes, I realize it's not chocolate. :)

 

 

 

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