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

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.