Pineapple Upside Down Bundt Cake

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.

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Pineapple Upside Down Bundt Cake

Course Dessert

Cuisine American

Author Catherine's Plates

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 or melted butter
• 1/2 cup water or milk
• 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.

  NOTE: (Using a spray with flour in it helps to release cake from pan when inverted.)
• In a small bowl, whisk together 1/4 cup melted butter and brown sugar. Pour into bottom of bundt pan and evenly distribute.
• Take pineapple slice halves and stand them up with the rounded side down in bottom of pan on top of brown sugar/butter mixture. (You should have 8 slices equally distributed all around the pan. Place one cherry in between the pineapple halves.

  NOTE: visit my video above to see exact instructions for placement, if needed.
• In a large mixing bowl, place cake mix, eggs, oil, water, and juice and mix well with a hand mixer until well combined for about 2 minutes. Spoon mixture over the pineapples and cherries in bundt pan. (To keep pineapple slices from falling over, spoon cake batter on top of the pineapples to hold in place, then put the remaining cake batter on fill in.) Smooth out carefully.

  NOTE: for a bakery style cake I switch out melted butter for the oil, and milk for the water.

  NOTE: if pineapple juice from can does not equal 1/2 cup, fill up the measuring cup that has the pineapple juice in it with water to equal 1/2 cup.
• Place in preheated oven for 35 minutes or until cake is golden brown and you can insert a toothpick into the cake and comes out clean.
• Cool for 10 minutes. Insert a knife between the pan and the cake to loosen any cake that may be stuck. Place a serving plate face down on top of the bundt pan and carefully flip over. You should hear the cake pop out of the pan. Slice & Enjoy.