Pineapple Upside Down Bundt Cake

Ingredients

  • 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 Box yellow or pineapple cake mix
  • 1 4-serving box instant vanilla pudding
  • 3 eggs
  • Vegetable oil
  • Milk

Instructions

  • Preheat the oven to 350 degrees F.
  • Prepare the bundt pan by generously applying pan release (recipe below) or non-stick spray.
  • Melt the butter and evenly pour into the bottom of the pan. Sprinkle with the brown sugar.
  • Cut the pineapple rings in half and alternate with the maraschino cherries around the bundt pan as shown in the picture. Set aside.
  • In a stand mixer or large bowl, stir the cake mix and pudding mix together. Drain the pineapple juice into a measuring cup and add enough milk to make 1 Cup of liquid. Add this with the eggs and the amount of oil called for in the recipe to the cake mixture; following the instructions on the box.
  • Carefully pour the batter over the fruit and bake as instructed for a bundt cake. The cake is done when an inserted knife comes out clean.
  • Cool for 10 minutes in the pan. Slide a knife around the edges including the inner ring.
  • Invert the cake onto a serving plate. Slice between the pineapple rings and serve warm or room temperature.
  • Best Ever Pan Release: from I Am Baker
  • Mix equal parts of vegetable shortening, vegetable oil, and all-purpose flour until smooth. Using a pastry brush or paper towel, apply to the pans paying special attention to corners, nooks, and crannies.
See also  Hamburger Casserole (Quick & Easy)