Prep Time: 30 mins | Cook Time: 35 Minutes | Additional Time: 10 Minutes | Total Time: 1 Hour 15 Minutes | Yield: 12 Servings
if you love pineapple but want to make the experience a little fun, try this easy recipe for a moist and beautiful Pineapple Upside-Down Bundt Cake. An impressive cake that is perfect for any occasion and a real treat for all pineapple lovers!
Ingredients
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cooking spray with flour
½ c melted butter
½ c packed brown sugar
1 (8 ounces) can pineapple rings
1 (4 ounces) jar maraschino cherries
1 (18.25 ounce) box yellow cake mix
1 (3.5 ounces) package instant vanilla pudding mix
¼ c whole milk, or more as needed
⅓ c vegetable oil
3 Eggs
How to make Pineapple Upside-Down Bundt® Cake
Step 1: Prepare the oven and preheat to 175 degrees C or 350 degrees F.
Step 2: Grease with cooking spray and sprinkle flour in a fluted tube pan.
Step 3: Add melted butter and spread it evenly onto the prepared pan.
Step 4: Sprinkle brown sugar over.
Step 5: Drain the pineapple juice and set aside the juice.
Step 6: Slice the pineapple rings into two.
Step 7: Arrange the pineapple slices and cherries alternately all over the pan.
Step 8: In a mixing bowl, add pudding mix and cake mix. Stir until well mixed.
Step 9: Add milk into the reserved milk and stir until well mixed.
Step 10: Pour the mixture into the cake mixture.
Step 11: Add vegetable oil and beat until well mixed.
Step 12: Add eggs gradually and beat every addition.
Step 13: Transfer the batter into the prepared pan on top of the fruits.
Step 14: Place it inside the preheated oven and bake for about 40 minutes or until done.
Step 15: Remove from the oven and let it cool for at least 10 minutes.
Step 16: Serve and enjoy!
Nutrition Facts:
Calories: 417 | Protein: 3.6g 7% | Carbohydrates: 57g 18% | Dietary Fiber: 0.7g 3% | Sugars: 37.3g | Fat: 20.1g 31% | Saturated Fat: 6.8g 34% | Cholesterol: 62.6mg 21% | Vitamin A Iu: 295.5IU 6% | Niacin Equivalents: 1.6mg 12% | Vitamin B6: 0.1mg 3% | Vitamin C: 2mg 3% | Folate: 50.7mcg 13% | Calcium: 82mg 8% | Iron: 1mg 6% | Magnesium: 8mg 3% | Potassium: 84.5mg 2% | Sodium: 476.9mg 19% | Thiamin: 0.1mg 9% | Calories From Fat: 181.2
Ingredients
- cooking spray with flour
- ½ c melted butter
- ½ c packed brown sugar
- 1 (8 ounces) can pineapple rings
- 1 (4 ounces) jar maraschino cherries
- 1 (18.25 ounce) box yellow cake mix
- 1 (3.5 ounces) package instant vanilla pudding mix
- ¼ c whole milk, or more as needed
- ⅓ c vegetable oil
- 3 Eggs
Instructions
Step 1: Prepare the oven and preheat to 175 degrees C or 350 degrees F.
Step 2: Grease with cooking spray and sprinkle flour in a fluted tube pan.
Step 3: Add melted butter and spread it evenly onto the prepared pan.
Step 4: Sprinkle brown sugar over.
Step 5: Drain the pineapple juice and set aside the juice.
Step 6: Slice the pineapple rings into two.
Step 7: Arrange the pineapple slices and cherries alternately all over the pan.
Step 8: In a mixing bowl, add pudding mix and cake mix. Stir until well mixed.
Step 9: Add milk into the reserved milk and stir until well mixed.
Step 10: Pour the mixture into the cake mixture.
Step 11: Add vegetable oil and beat until well mixed.
Step 12: Add eggs gradually and beat every addition.
Step 13: Transfer the batter into the prepared pan on top of the fruits.
Step 14: Place it inside the preheated oven and bake for about 40 minutes or until done.
Step 15: Remove from the oven and let it cool for at least 10 minutes.
Step 16: Serve and enjoy!
