Pineapple Upside-Down Bundt® Cake recipe
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Ingredients
- cooking spray with flour ½ cup melted butter ½ cup packed brown sugar 1 (8 ounce) can pineapple rings 1 (4 ounce) jar maraschino cherries 1 (18.25 ounce) box yellow cake mix 1 (3.5 ounce) package instant vanilla pudding mix ¼ cup whole milk, or more as needed ⅓ cup vegetable oil 3 eggs
Nutrition Info
- 417 caloriescarbohydrate: 57 gcholesterol: 62.6 mgfat: 20.1 gfiber: 0.7 gprotein: 3.6 gsaturatedFat: 6.8 gservingSize: -sodium: 476.9 mgsugar: 37.3 gtransFat: : -unsaturatedFat: : -
Directions Pineapple Upside-Down Bundt® Cake
Directions
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Preheat the oven to 350 degrees F (175 degrees C). Grease fluted tube pan (such as Bundt®) with cooking spray with flour.
Pour melted butter into the bottom of the prepared pan. Sprinkle brown sugar evenly on top. Drain pineapple rings over a measuring cup, reserve juice. Cut rings in half. Alternate placing halved pineapple rings and maraschino cherries around the pan. Set aside.
Combine cake mix and pudding mix in a large mixing bowl. Pour enough milk into the reserved pineapple juice to make 1 cup of liquid, add to cake and pudding mixture. Pour in vegetable oil. Mix on low speed, adding 1 egg at a time until blended. Increase speed to medium, mix until thoroughly combined and smooth, about 2 minutes. Pour batter over pineapples and cherries in the pan.
Bake in the preheated oven until a toothpick inserted into the center comes out clean, 33 to 40 minutes. Let cool for 10 minutes before removing from pan.