Prep: 30 mins | Cook: 35 mins | Additional: 10 mins | Total: 1 hr 15 mins | Servings: 12 | Yield: 1 fluted tube cake
A well-made Pineapple Upside-Down Bundt Cake that is surprisingly easy to make – perfectly sweet, super moist with cherries and pineapple pieces.
cooking spray with flour
½ cup melted butter
½ cup packed brown sugar
1 (8 ounces) can pineapple rings
1 (4 ounces) jar maraschino cherries
1 (18.25 ounce) box yellow cake mix
1 (3.5 ounces) package instant vanilla pudding mix
¼ cup whole milk, or more as needed
⅓ cup vegetable oil
3 medium (blank)s eggs
How to make Pineapple Upside-Down Bundt® Cake
Step 1: Prepare the oven. Preheat it to 350 degrees F or 175 degrees C.
Step 2: Use a cooking spray and flour to grease a fluted tube pan like Bundt.
Step 3: Into the prepared pan, drizzle the butter and evenly sprinkle over the brown sugar.
Step 4: In a measuring cup, drain the pineapples and set the juice aside. Slice the pineapples rings in half.
Step 5: Place around the pan alternately the halved pineapple rings and maraschino cherries.
Step 6: In a large mixing bowl, mix the cake mix with the pudding mix.
Step 7: To make a cup of liquid, add enough milk into the pineapple juice. Pour this over the cake and pudding mix. Drizzle in the vegetable oil and start mixing on low speed. Add the eggs a piece at a time, beating every after each addition until incorporated. Adjust to medium speed and continue to mix for 2 minutes more or until smooth.
Step 8: Pour the batter on top of the pineapples and cherries.
Step 9: Place inside the preheated oven and bake for about 33 to 40 minutes or until a toothpick inserted in the middle of the cake comes out clean.
Step 10: Remove from the oven and allow the cake to cool for at least 10 minutes before taking it out of the pan.
For the cake mix, you can replace the yellow with pineapple cake mix.
Per Serving: 417 calories; protein 3.6g 7% DV; carbohydrates 57g 18% DV; fat 20.1g 31% DV; cholesterol 62.6mg 21% DV; sodium 476.9mg 19% DV.
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