Prep Time: 30 mins | Cook Time: 35 mins | Additional Time: 10 mins | Total Time: 1 hr 15 mins | Servings: 12 | Yield: 1 10-inch bundt cake
Moist, delicious, and one of the best Upside-Down Cakes I’ve made! This pineapple upside-down bundt cake is super easy to make using just a couple of simple ingredients. The perfect tropical cake that everyone will surely enjoy!
Ingredients
½ c. melted butter
cooking spray with flour
1 (8 oz.) can of pineapple rings
½ c. packed brown sugar
1 (4 oz.) jar maraschino cherries
1 (3.5 oz.) package of instant vanilla pudding mix
¼ c. whole milk, or more as needed
1 (15.25 oz.) package of yellow cake mix
3 large eggs
⅓ c. vegetable oil
How to make Pineapple Upside-Down Bundt Cake
Step 1: Prepare the oven. Preheat it to 350 degrees F or 175 degrees C. Using cooking spray, grease a 10-inch fluted tube pan. Then, flour and set aside.
Step 2: In the bottom of the prepared pan, pour the melted butter. On top, evenly sprinkle with brown sugar. Over a measuring cup, drain the pineapple rings, setting the juice aside. In half, cut the rings. Around the pan, place the halved pineapple rings alternately with the maraschino cherries. Set aside.
Step 3: In a large mixing bowl, place the cake mix and pudding mix. Mix well until combined. Into the reserved pineapple juice, pour enough milk to make 1 c of liquid. Then, add this to the cake and pudding mixture.
Step 4: Add the vegetable oil and mix on low speed. Add the eggs 1 at a time, beating until combined. Adjust the speed to medium and mix well for about 2 minutes until well blended and smooth.
Step 5: In the pan, pour the batter over the pineapples and cherries.
Step 6: Place in the preheated oven and bake for about 35 to 40 minutes or until a toothpick inserted in the middle of the cake comes out clean.
Step 7: Remove from the oven when done and allow the cake to cool for about 10 minutes. Then, take the cake out of the pan.
Tip:
For this recipe, you can use a pineapple cake mix in place of yellow.
Nutrition Facts:
Servings Per Recipe: 12, Calories 417, Total Fat 20g 26%, Saturated Fat 7g 34%, Cholesterol 63mg 21%, Sodium 477mg 21%, Total Carbohydrate 57g 21%, Dietary Fiber 1g 3%, Total Sugars 37g, Protein 4g, Vitamin C 2mg 10%, Calcium 82mg 6%, Iron 1mg 6%, Potassium 85mg 2%
Don't forget to like & share this recipe with your friends, I appreciate your help & support, and if you would like to see more recipes check out the next page!