Prep time: 10 mins | Cook time: 36 mins | Serves: 12
I shared this recipe with my granny and she loved it! She said it came out perfect the first time and everybody was impressed! This is no doubt a great recipe. The ingredients are very few, the steps are simple, and the cake itself is wonderful.
Ingredients
1/2 cup butter (melted)
1/2 cup packed brown sugar
1 can (8 ounces) pineapple rings (reserve juice)
1 jar maraschino cherries
1 box Duncan Hines yellow or pineapple cake mix
3 Eggs
1/3 cup vegetable oil
milk
1 box vanilla instant pudding
How to make Pineapple Upside Down Bundt Cake
Step 1: Prepare the oven. Preheat it to 350 degrees.
Step 2: Using Pam non-stick baking spray with flour, spray a bundt pan, making sure to spray every corner and crack of the pan.
Step 3: Evenly pour the melted butter into the bottom of the pan and sprinkle it with brown sugar. In half, cut the pineapple rings. Around the pan, place the pineapples alternating with cherries. Set the pan aside when done.
Step 4: Combine the cake mix and pudding mix in a large mixing bowl. Into a measuring cup, drain the pineapple juice. To make a cup of liquid, add enough milk to the cup, then pour this into the cake and pudding mixture. Add oil, then the eggs, a piece at a time, beating with a mixer on medium speed for about 2 minutes until thoroughly mixed.
Step 5: Over the fruit, very carefully pour the batter.
Step 6: Place in the preheated oven and bake for about 33 to 36 minutes. You can place the bundt pan on a baking sheet to avoid spills.
Step 7: Remove the cake from the oven when done and let it cool in the pan for at least 10 minutes. To remove the cake from the pan, slide a knife around the edges and centre and transfer on a serving tray.
Step 8: To serve, slice the cake between the apples. Enjoy warm or at room temperature.
Ingredients
- 1/2 cup butter (melted)
- 1/2 cup packed brown sugar
- 1 can (8 ounces) pineapple rings (reserve juice)
- 1 jar maraschino cherries
- 1 box Duncan Hines yellow or pineapple cake mix
- 3 Eggs
- 1/3 cup vegetable oil
- milk
- 1 box vanilla instant pudding
Instructions
Step 1: Prepare the oven. Preheat it to 350 degrees.
Step 2: Using Pam non-stick baking spray with flour, spray a bundt pan, making sure to spray every corner and crack of the pan.
Step 3: Evenly pour the melted butter into the bottom of the pan and sprinkle it with brown sugar. In half, cut the pineapple rings. Around the pan, place the pineapples alternating with cherries. Set the pan aside when done.
Step 4: Combine the cake mix and pudding mix in a large mixing bowl. Into a measuring cup, drain the pineapple juice. To make a cup of liquid, add enough milk to the cup, then pour this into the cake and pudding mixture. Add oil, then the eggs, a piece at a time, beating with a mixer on medium speed for about 2 minutes until thoroughly mixed.
Step 5: Over the fruit, very carefully pour the batter.
Step 6: Place in the preheated oven and bake for about 33 to 36 minutes. You can place the bundt pan on a baking sheet to avoid spills.
Step 7: Remove the cake from the oven when done and let it cool in the pan for at least 10 minutes. To remove the cake from the pan, slide a knife around the edges and centre and transfer on a serving tray.
Step 8: To serve, slice the cake between the apples. Enjoy warm or at room temperature.
