This is a pretty amazing cake. Not only that this delicious but it looks lovely and surely the main attraction of any occasion. A fresh, summery, fruity, easy to make bundt cake with lots of pineapples! My mom is crazy over pineapples so she loved this cake a lot. This is her go-to pineapple kick whenever she’s craving for something sweet, something pineapple but in an extravagant way. And with a festive dollop of whipped cream and some cherries on top, this is one glorious cake. A five star!
Try using crushed pineapples for a more fruity flavor. You can even put some pecans in it which is my favorite variety of this amazing bundt. And not the traditional just pineapples. Such an effortless, no sweat dessert that everyone will love. This is a super fun, luscious dessert. A must-have dessert menu that pleases the crowd.
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 20 oz can of Crushed Pineapples (no sugar added)
1 teaspoon dark brown sugar
How to make Pineapple Upside-Down Bundt Cake
Step 1: Combine the cake mix with a can of crushed pineapple including the juice.
Step 2: Add in a box of vanilla pudding and mix until well incorporated.
Step 3: Place 5 pineapple rings on the bottom of a bundt cake pan. Put a cherry in the middle of the pineapple rings. Then, sprinkle a teaspoon of brown sugar.
Step 4: Now, spoon the cake mix on top of the pineapple rings.
Step 5: Place inside the oven and bake for about 35 to 40 minutes or until done at 325 degrees for stone or 350 degrees for dark/metal. This will make 16 servings per recipe.
Amount Per Serving: Calories: 94.1, Total Fat: 0.4 g, Cholesterol: 0.0 mg, Sodium: 110.0 mg, Total Carbs: 22.3 g, Dietary Fiber: 0.6 g, Protein: 0.8 g
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