Sunday, May 16, 2021

Pineapple Upside Down Bundt Cake

Making a Pineapple Upside Down Cake just got easier with this delicious Pineapple Upside Down Bundt Cake. 🍍🍒
Today I'm sharing a delicious twist on a classic old fashioned cake. My husband's favorite cake is a 🍍Pineapple Upside Down Cake 🍒 and I make a homemade version every year for his birthday. Traditionally, I bake this cake in an iron skillet, but I found this recipe for a shortcut pineapple upside down bundt cake using a pineapple cake mix and I couldn't wait to try it. The bundt pan indentations held the pineapple slices and cherries, perfectly and when the cake was inverted it turned out so pretty. 

I suggest using less pineapple than I did, because this cake is very tender. I used 16 slices of pineapple, but I think 8 would be better to keep the cake from separating from the fruit slices. This Pineapple cake is moist, with a fruity scent and perfect for just about any occasion. Serve alone or with a dollop of fresh cream. You can't go wrong either way. If you're looking for a fruity cake with a twist this recipe is perfect!! 

Start by pre heating your oven to 350° and grease a large (12 cup capacity) Bundt pan generously with baking spray with flour (making sure to get every part of the pan). Melt the butter and pour into the bottom of the bundt pan and evenly sprinkle with brown sugar. 

Drain and reserve the pineapple juice and set aside. Cut the pineapple rings in half and place into the bottom of the bundt pan into each indention, alternating the pineapple slices and cherries, set pan aside. I suggest using no more than 8 pineapple slices to keep the cake from separating.   

In a large bowl, beat together the cake mix, pudding mix, oil, eggs, pineapple juice, and water or milk. Gently pour the batter over the pineapple slices and cherries (being careful not to move the fruit around). 

Bake cake for 35-40 or until cake is golden brown and springs back when touched. Test cake with a toothpick - if it comes out clean it's done.  Cool cake in the pan for 10 -15 minutes before removing. Slide a butter knife or small offset spatula around the edges and center of cake to release the sides from pan. 

Invert cake onto serving plate or tray. 

 Serve warm or at room temperature. Slice cake in between pineapple slices. 





Pineapple Upside Down Bundt Cake 

1/2 - cup melted butter
2/3  - cup brown sugar 
1 - 20 ounce can pineapple rings, cut in half or use whole, reserve juice
1 - jar maraschino cherries (about 8 - 16 cherries see cooks note)
1 - box Duncan Hines Pineapple Supreme cake mix 
1 - 3.4 ounce dry instant vanilla pudding
1/3 - cup vegetable oil
3 - eggs
1/2 - cup reserved pineapple juice 
1/2 - cup water or milk
large 12 cup capacity bundt pan 

Preheat oven to 350° and grease a large (12 cup capacity) bundt pan generously with baking spray with flour making sure to get every nook and cranny. If you don't have baking spray with flour just use regular baking spray and coat the bundt pan with flour and shake off any excess. 

Melt the butter and pour into the bottom of the bundt pan and sprinkle evenly with brown sugar. Drain and reserve the pineapple juice and set aside. 

Cut the pineapple rings in half and place into the bottom of the bundt pan into each groove, alternating the pineapple slices and cherries, set pan aside. I suggest using no more than 8 pineapple slices to keep the cake from separating.   

In a large bowl, beat together the cake mix, pudding mix, oil, eggs, pineapple juice, and water or milk. Gently pour the batter over the pineapple slices and cherries (being careful not to move the fruit around). 

Bake cake for 35-40 or until cake is golden brown and springs back when touched. Test cake with a toothpick - if it comes out clean it's done.  

Cool cake in the pan for 10 -15 minutes before removing. Slide a butter knife or small offset spatula around the edges and center of cake to release the sides from pan. Invert cake onto serving plate or tray.  

Slice cake in between pineapple slices and serve warm with a dollop of cream at room temperature. 

Cooks Note: I suggest only using 8 slices of pineapple versus filling the whole pan like I did. Using less pineapple slices will help keep the cake from separating from the fruit slices. Also instead of cutting the pineapple rings in half just use 6 - 7 whole pineapple rings and place on the bottom of the pan over the butter and brown sugar. Place one cherry in each hole of the pineapple ring. Both methods yield a pretty presentation. 

servings: 24
adapted from: betty crocker





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