This Pineapple Upside Down Bundt Cake is a sinfully delicious but completely addicting spin on a classic dessert that is moist, rich, and delightful!
PINEAPPLE UPSIDE DOWN BUNDT CAKE
The Pineapple Upside Down Bundt Cake is a lovely and unusual way to present the traditional sweet and acidic dessert. It tastes precisely like the classic Southern treat, but in the stunning ring shape that makes bundt cakes such a show-stopper at parties.
PINEAPPLE UPSIDE-DOWN BUNDT CAKECourse: DessertCuisine: American
This Pineapple Upside Down Bundt Cake Recipe is moist, fruity, and delicious, plus it’s so simple to slice and serve!
1/2 cup brown sugar, packed
1/2 Cup Butter (melted)
1 can pineapple rings (8 oz.)
1 box yellow cake mix (18.25 ounces)
1 jar maraschino cherries (4 oz.)
1/3 cup vegetable oil
1/4 cup whole milk
1 packet instant vanilla pudding mix (3.5 oz.)
- Preheat the oven to 350°F (180°C) (175 degrees C). Cooking spray with flour is used to grease a fluted tube pan (such as a Bundt).
- Pour melted butter into the prepared pan’s bottom. Evenly sprinkle brown sugar on top. Using a measuring cup, drain the pineapple rings and save the juice.
- Half the rings Around the pan, alternately place halved pineapple pieces and maraschino cherries. Set aside.
- In a large mixing bowl, combine the cake mix and pudding mix. Pour 1 cup of milk into the saved pineapple juice and add to the cake and pudding mixture.
- Add the vegetable oil. Mix on low speed until completely combined, adding 1 egg at a time. Increase the speed to medium and mix for about 2 minutes, or until well blended and smooth. In the pan, pour the batter over the pineapples and cherries.
- Bake for 33 to 40 minutes in a preheated oven, or until a toothpick inserted in the center comes out clean. Allow 10 minutes for cooling before removing from pan.