Pineapple Upside Down Bundt Cake is a special and pretty way to serve the traditional sweet and tangy dessert. It tastes like the typical Southern specialty, but in a beautiful ring shape that makes bundt cakes such a showstopper for a party. The pineapple slices in the bundt pan match perfectly in the indentations. The maraschino cherries are pulling double duty here: they not only add a bright burst of flavor but also help the pineapple slices stay in place as you pour in the batter. In this inventive recipe, the famous upside-down pineapple cake takes on a whole new aspect. Use your Bundt pan for a full ring of rich dessert with fruits. Not only is this cake full of all the flavors we wish to enjoy during this tropical vacation, but it is also very simple to produce. Don’t be bullied with words in the category “bundt” or “upside down.” What you need is our right bowl and guide and in less than an hour. You can also use a boxed cake mixture.
Ingredients:
1 Duncan Hines Pineapple Supreme Cake Mix
5 – pineapple slices (no sugar added)
5 – maraschino cherries
1 – Jell-O Vanilla Sugar-free Instant Pudding (powder)
1 can of Crushed Pineapples (no sugar added)
1 tsp dark brown sugar
Directions:
1. Mix (not prepared) cake mix with the entire can of crushed pineapple (including juice). Remove a (not prepared) bowl of Vanilla pudding.
2. Stir until well combined
3. Place the 5 pineapple rings in the bundt cake pan on the bottom with a cherry in the middle of each ring. Sprinkle it with tsp. Five circles of deep brown sugar across.
4. Spoon cake mix over rings of pineapple.
5. Bake for 35-40 minutes, or until finished with 325 degrees of the oven (stone) or 350 degrees (dark, metal).
Tip:
To replace the one fresh fruit you will need one can of pineapples. When you use canned pineapple, you can also add some of the liquid (milk or water) to a sweeter, more pineapply cake in a bit of canned juice as a replacement.
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