EASY PINEAPPLE BUNDT CAKE RECIPES

Name: Pineapple Upside-Down Bundt Cake
Prep time: 15 min
Total time: 1 h 15 min
Yield: 24
Ingredients: 2 tablespoons butter, melted; 1/4 cup packed brown sugar; 6 pineapple slices (from 20-oz can), drained reserving juice; 6 maraschino cherries; 1 box Betty Crocker™ Super Moist™ yellow cake mix; 1 cup reserved pineapple juice (from can of pineapple); 1/2 cup vegetable oil; 3 eggs

PINEAPPLE UPSIDE-DOWN BUNDT CAKE RECIPE - BETTYCROCKER.COM

Pineapple Upside-Down Bundt Cake Recipe - BettyCrocker.com image

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.

Provided by Angie McGowan

Total Time 1 hours 15 minutes

Prep Time 15 minutes

Yield 24

Number Of Ingredients 8

Ingredients

2 tablespoons butter, melted
1/4 cup packed brown sugar
6 pineapple slices (from 20-oz can), drained reserving juice
6 maraschino cherries
1 box Betty Crocker™ Super Moist™ yellow cake mix
1 cup reserved pineapple juice (from can of pineapple)
1/2 cup vegetable oil
3 eggs

Steps:

Heat oven to 350°F. In 12-cup fluted tube (bundt) cake pan, pour melted butter. Sprinkle brown sugar evenly over butter. Line bottom of pan with pineapple slices. Place 1 cherry to center of each pineapple slice.
In large bowl, beat cake mix, pineapple juice, oil and eggs with electric mixer on low speed until moistened; beat 2 minutes on high speed. Pour into pan over fruit.
Bake 40 to 45 minutes or until cake is golden brown and springs back when touch lightly. Cool cake in pan 10 to 15 minutes. Plate heatproof plate upside down over pan; turn plate and pan over. Remove pan. Serve warm or cool.

Nutrition Facts : Calories 150 , CarbohydrateContent 20 g, CholesterolContent 25 mg, FatContent 1 1/2 , FiberContent 0 g, ProteinContent 1 g, SaturatedFatContent 2 g, ServingSize 1 Serving, SodiumContent 150 mg, SugarContent 13 g, TransFatContent 0 g

PINEAPPLE UPSIDE-DOWN BUNDT CAKE RECIPE - BETTYCROCKER.C…

Pineapple Upside-Down Bundt Cake Recipe - BettyCrocker.c… image

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.

Provided by Angie McGowan

Total Time 1 hours 15 minutes

Prep Time 15 minutes

Yield 24

Number Of Ingredients 8

Ingredients

2 tablespoons butter, melted
1/4 cup packed brown sugar
6 pineapple slices (from 20-oz can), drained reserving juice
6 maraschino cherries
1 box Betty Crocker™ Super Moist™ yellow cake mix
1 cup reserved pineapple juice (from can of pineapple)
1/2 cup vegetable oil
3 eggs

Steps:

Heat oven to 350°F. In 12-cup fluted tube (bundt) cake pan, pour melted butter. Sprinkle brown sugar evenly over butter. Line bottom of pan with pineapple slices. Place 1 cherry to center of each pineapple slice.
In large bowl, beat cake mix, pineapple juice, oil and eggs with electric mixer on low speed until moistened; beat 2 minutes on high speed. Pour into pan over fruit.
Bake 40 to 45 minutes or until cake is golden brown and springs back when touch lightly. Cool cake in pan 10 to 15 minutes. Plate heatproof plate upside down over pan; turn plate and pan over. Remove pan. Serve warm or cool.

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