Name: Pineapple Upside-Down Bundt Cake
Prep time: 30 min
Cook time: 30 min
Yield: 12
Ingredients: Cooking spray with flour -; Melted butter - ½ cup; Packed brown sugar - ½ cup; Pineapple rings - 1 (8 ounce) can; Maraschino cherries - 1 (4 ounce) jar; Yellow cake mix - 1 (15.25 ounce) package; Instant vanilla pudding mix - 1 (3.5 ounce) package; Whole milk, or more as needed - ¼ cup; Vegetable oil - ⅓ cup; Eggs - 3 large

Recipe information

Cooking:

30 min.

Servings per container:

Source:

More details

Ingredients for - Pineapple Upside-Down Bundt Cake

1. Cooking spray with flour -

2. Melted butter - ½ cup

3. Packed brown sugar - ½ cup

4. Pineapple rings - 1 (8 ounce) can

5. Maraschino cherries - 1 (4 ounce) jar

6. Yellow cake mix - 1 (15.25 ounce) package

7. Instant vanilla pudding mix - 1 (3.5 ounce) package

8. Whole milk, or more as needed - ¼ cup

9. Vegetable oil - ⅓ cup

10. Eggs - 3 large

How to cook deliciously - Pineapple Upside-Down Bundt Cake

1. Stage

Preheat the oven to 350 degrees F (175 degrees C). Grease a 10-inch fluted tube pan (such as Bundt) with cooking spray with flour.

2. Stage

Pour melted butter into the bottom of the prepared pan. Sprinkle brown sugar evenly on top. Drain pineapple rings over a measuring cup; reserve juice. Cut rings in half. Alternate placing halved pineapple rings and maraschino cherries around the pan. Set aside.

3. Stage

Combine cake mix and pudding mix in a large mixing bowl. Pour enough milk into the reserved pineapple juice to make 1 cup of liquid; add to cake and pudding mixture. Pour in vegetable oil. Mix on low speed, adding 1 egg at a time, until blended. Increase speed to medium; mix until thoroughly combined and smooth, about 2 minutes. Pour batter over pineapples and cherries in the pan.

4. Stage

Bake in the preheated oven until a toothpick inserted into the center comes out clean, 35 to 40 minutes. Let cool for 10 minutes before removing from the pan.