MINI PINEAPPLE UPSIDE DOWN BUNDT CAKE RECIPES

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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

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

EASY PINEAPPLE UPSIDE-DOWN CAKE RECIPE - TABLESPOON.COM



Easy Pineapple Upside-Down Cake Recipe - Tablespoon.com image

Think of this easy pineapple upside-down cake recipe as the simplified version of an old-fashioned fave. Of course, we made it way easier by scrapping the scratch cake for a super simple yellow cake mix but you won’t know the difference. With deep caramel flavors and bursts of fruit juice, this pineapple upside-down cake hides its quick prep well. Let your cake eaters think it’s homemade though–we won’t tell if you don’t.

Provided by TBSP Susan

Total Time 1 hours 0 minutes

Prep Time 10 minutes

Yield 1

Number Of Ingredients 9

1/2 cup butter (for topping)
2/3 cup packed brown sugar
9 slices pineapple from 14-ounce can, drained
9 maraschino cherries 9 without stems (optional)
1 Betty Crocker™ Super Moist™ yellow cake mix
1 1/4 cup water (for cake mix)
1/2 cup butter, melted (for cake mix)
3 eggs (for cake mix)
Whipped cream for garnish, if desired

Steps:

  • Preheat oven to 350° F. Spray bottom and sides of 9-inch square baking pan with non-stick cooking spray. Place 1/2 cup butter into baking dish and melt in oven.
  • Remove from oven and sprinkle with brown sugar.
  • Arrange pineapple rings over brown sugar. Place cherry in center of each pineapple ring.
  • Prepare cake mix with water, 1/2 cup melted butter and eggs according to package directions. Divide in half. Pour half (about 2 cups) over pineapple and cherries. Use other half as desired (bake separately or use in second upside-down cake recipe).
  • Bake cake at 350° F for 45-50 minutes, until toothpick inserted in center comes out clean. Immediately place heatproof serving plate upside down over pan; turn plate and pan over. Leave pan over cake a few minutes so brown sugar mixture drizzles over cake; remove pan. Serve warm. Store cake loosely covered.

Nutrition Facts : ServingSize 1 Serving

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