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 calories
carbohydrate: 57 g
cholesterol: 62.6 mg
fat: 20.1 g
fiber: 0.7 g
protein: 3.6 g
saturatedFat: 6.8 g
servingSize: -
sodium: 476.9 mg
sugar: 37.3 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Preheat the oven to 350 degrees F (175 degrees C). Grease fluted tube pan (such as Bundt®) with cooking spray with flour.

  2. 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.

  3. 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.

  4. 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.

Recipe Yield

1 fluted tube cake

Recipe Note

A moist twist on the original pineapple upside-down cake.

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