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Pineapple Upside-Down Bundt Cake
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Prep Time:
15 minutes
Total Time:
2 hours
Transform the classic pineapple upside-down cake into a stunning Bundt cake for a modern twist on a traditional favorite.
Ingredients:
  • 2 tablespoons butter, melted
  • 1/4 cup packed brown sugar
  • 6 pineapple slices in juice (from 20-oz can), drained, juice reserved
  • 6 maraschino cherries without stems, drained
  • 1 box Betty Crocker™ Super Moist™ Yellow Cake Mix
  • 1/3 cup vegetable oil
  • 4 eggs
Instructions:
  • Preheat oven to 350°F. Grease a 12-cup fluted tube cake pan generously with baking spray that has flour. Evenly pour melted butter onto the bottom of the pan. Sprinkle brown sugar evenly over the butter. Lay pineapple slices over the sugar and lightly press them in. Top each pineapple slice with a cherry in the center.
  • Combine the reserved pineapple juice with water to make a total of 1 cup. In a large bowl, use an electric mixer to beat together cake mix, pineapple juice mixture, oil, and eggs for 2 minutes on medium speed, making sure to scrape the bowl occasionally. Pour the batter over the pineapple and cherries.
  • Bake for 36 to 41 minutes until a toothpick inserted in the center comes out clean. Let it cool for 20 minutes, then run a metal spatula around the edges to loosen the cake. Invert onto a heatproof plate, let it cool for 45 minutes. Serve warm or cold, store covered in the refrigerator.

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