Pineapple Upside Down Bundt Cake

Ingredients

Topping
  • 1 (20 ounce) can crushed pineapple, drained (reserve juice)
  • 1⁄2 cup brown sugar
  • 2 tablespoons butter
  • maraschino cherry, halves
Cake
  • 1 (18 ounce) box pineapple cake mix (I used Betty Crocker Pineapple Cake Mix) or 1 (18 ounce) box yellow cake mix (I used Betty Crocker Pineapple Cake Mix)
  • 3 eggs
  • 1 1⁄4 cups water (use part reserved pineapple juice)
  • 1⁄3 cup oil

Instructions

1 _ Preheat oven to 350°F.

2 _ Melt butter in bundt pan in oven.

3 _ Spray cooking spray on the parts of the pan that aren't covered by the melted butter.

4 _ Sprinkle brown sugar over melted butter.

5 _ Place maraschino cherries on top of sugar.

6 _ Spread crushed pineapple over all.

7 _ Mix cake ingredients according to the package directions regarding time and mixer speeds.

8 _ Pour cake mix over topping ingredients in pan.


9 _ Bake for 40 minutes, until golden brown.

10 _ Test for doneness, knife or toothpick inserted should come out clean.

11 _ Immediately invert onto serving platter and remove pan carefully so none of the topping stays in the pan.

12 _ Cool completely before serving.

Comments