Pineapple Upside Down Bundt Cake



  • 1/2 Cup butter (1 stick), melted
  • 1/2 Cup packed brown sugar
  • 1 Can pineapple rings in 100% juice (reserve the juice)
  • 1 Jar maraschino cherries
  • 1 Field yellow or pineapple cake combine
  • 1 4-serving field prompt vanilla pudding
  • 3 eggs
  • Vegetable oil
  • Milk


  • Preheat the oven to 350 levels F.
  • Put together the bundt pan by generously making use of pan launch (recipe under) or non-stick spray.
  • Soften the butter and evenly pour into the underside of the pan. Sprinkle with the brown sugar.
  • Reduce the pineapple rings in half and alternate with the maraschino cherries across the bundt pan as proven within the image. Put aside.
  • In a stand mixer or massive bowl, stir the cake combine and pudding combine collectively. Drain the pineapple juice right into a measuring cup and add sufficient milk to make 1 Cup of liquid. Add this with the eggs and the quantity of oil referred to as for within the recipe to the cake combination; following the directions on the field.
  • Rigorously pour the batter over the fruit and bake as instructed for a bundt cake. The cake is completed when an inserted knife comes out clear.
  • Cool for 10 minutes within the pan. Slide a knife across the edges together with the inside ring.
  • Invert the cake onto a serving plate. Slice between the pineapple rings and serve heat or room temperature.
  • Greatest Ever Pan Launch: from I Am Baker
  • Combine equal components of vegetable shortening, vegetable oil, and all-purpose flour till clean. Utilizing a pastry brush or paper towel, apply to the pans paying particular consideration to corners, nooks, and crannies.

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