Pineapple Upside Down Bundt Cake

Recipe by Nanita
READY IN: 55mins
SERVES: 12
UNITS: US

INGREDIENTS

Nutrition
  • Topping
  • 1
    (20 ounce) can crushed pineapple, drained (reserve juice)
  • 12
  • 2
    tablespoons butter
  • Cake
  • 1
    (18 ounce) box pineapple cake mix (I used Betty Crocker Pineapple Cake Mix) or (18 ounce) box yellow cake mix (I used Betty Crocker Pineapple Cake Mix)
  • 1 14
    cups water (use part reserved pineapple juice)
  • 13
    cup oil
Advertisement

DIRECTIONS

  • Preheat oven to 350°F.
  • Melt butter in bundt pan in oven.
  • Spray cooking spray on the parts of the pan that aren't covered by the melted butter.
  • Sprinkle brown sugar over melted butter.
  • Place maraschino cherries on top of sugar.
  • Spread crushed pineapple over all.
  • Mix cake ingredients according to the package directions regarding time and mixer speeds.
  • Pour cake mix over topping ingredients in pan.
  • Bake for 40 minutes, until golden brown.
  • Test for doneness, knife or toothpick inserted should come out clean.
  • Immediately invert onto serving platter and remove pan carefully so none of the topping stays in the pan.
  • Cool completely before serving.
Advertisement