I love pineapple, so when you can put pineapple into a cake three different ways, why not? I substitute half pineapple juice for water. If you can, use the pineapple flavored cake mix, boy does it make a difference. This cake is so easy to put together. Check it out.
Pineapple Upside Down Bundt Cake
Ingredients
- 1 box duncan hines cake mix, pineapple flavored (or yellow or white will work)
- 1/2 cup brown sugar, packed
- 1/4 cup butter, melted
- 1 (8 oz) can dole pineapple slices, cut into halves
- 1 jar marashino cherries
- 3 eggs
- 1/3 cup vegetable oil
- 1/2 cup water
- 1/2 cup pineapple juice, from can of pineapple slices
Instructions
- Preheat oven to 350 degrees. Spray a bundt cake pan with a cooking spray really good.
- In a small bowl, whisk together the butter and brown sugar. Pour into bottom of bundt pan and evenly coat.
- Take pineapple slice halves and stand them up on the outter side of inside of pan all around the pan. Place cherries inbetween the pineapple halves.
- In a large bowl, place cake mix, eggs, oil, water, and juice and mix well by hand or with a hand mixer until well combined. Pour mixture over the pineapples and cherries in bundt pan.
- Place in preheated oven for 35 minutes until cake is golden brown and you can insert a toothpick into the cake and come out clean.
- Cool for 10 minutes. Insert a knife around the outer rim to loosen any cake that me stuck. Place a serving plate face down onto top of bundt cake, and carefully flip over. Slice & Enjoy.
