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Pineapple Upside Down Cake in Bundt pan Recipe

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This recipe for Pineapple Upside Down Cake in Bundt pan is from Love From Mom's Kitchen, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!


Category:
Category:

Ingredients:  
Ingredients:  
Pineapple Layer
8 slices pineapple cut in half circle 1- 20 ounce can with juice
10 Maraschino cherries 6 ounce bottle
1 cup packed light brown sugar
1/2 cup melted butter

Cake Mix
15.25 ounce cake mix
3 eggs
1 dry vanilla instant pudding mix
3/4 cup vegetable oil
1 cup pineapple juice
1/2 cup water

Directions:
Directions:
Preheat oven to 350 degrees and spray a Bundt pan ( standard size Bundt pan ) with non stick cooking spray.

Melt butter and Sprinkle brown sugar over the butter and spread out.
Place pineapple slices in the bottom of the pan , in the groves of the Bundt and place a cherry in between the pineapple slices all around the pan on top of the brown sugar.

Next, In a large mixing bowl, add the cake mix, pudding mix eggs, vegetable oil, reserved pineapple juice and water and mix on low speed.

Gently pour batter over the pineapples and bake the cake for 40-45 minutes or until a cake tester comes out clean.

Gently run a knife along the edges of the pan to make sure the cake doesn't stick when you flip it. flip onto the cake board or plate you will be keeping it on because you can not move this cake twice.

Allow the cake to cool for five minutes.(Be careful as it will be HOT. You will need oven mitts).

Store the pineapple upside down cake in an airtight container or cover with plastic wrap and keep in the refrigerator.

 

 

 

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