Desserts
Pineapple Upside Down Bundt Cake
Description
The beloved pineapple upside-down cake gets a whole new shape in this innovative recipe. Use your Bundt pan to create a perfect ring of rich, fruit-topped dessert.
Ingredients:
- 2 tablespoons butter, melted
- 1/4 cup packed brown sugar
- 6 pineapple slices in juice (from 20-oz can), drained, juice reserved
- 6 maraschino cherries without stems, drained
- 1 box Betty Crocker™ Super Moist™ Yellow Cake Mix
- 1/3 cup vegetable oil
- 4 eggs
Directions:
- Heat oven to 350°F. Generously spray 12-cup fluted tube cake pan with baking spray with flour. Pour melted butter evenly in bottom of pan. Sprinkle brown sugar evenly over butter. Place pineapple slices over sugar; press in lightly. Place 1 cherry in center of each pineapple slice.
- Add enough water to reserved pineapple juice to measure 1 cup. In large bowl, beat cake mix, pineapple juice, oil and eggs with electric mixer on medium speed 2 minutes, scraping bowl occasionally. Pour batter over pineapple and cherries.
- Bake 36 to 41 minutes or until toothpick inserted in center comes out clean. Remove from oven; cool 20 minutes. Run metal spatula around outer and inside edge of pan to loosen cake. Place heatproof serving plate upside down over pan; turn plate and pan over. Remove pan. Cool 45 minutes. Serve warm or cool. Store loosely covered in refrigerator.
