PINEAPPLE UPSIDE DOWN CAKE BUNDT RECIPES

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PINEAPPLE UPSIDE-DOWN BUNDT® CAKE RECIPE | ALLRECIPES



Pineapple Upside-Down Bundt® Cake Recipe | Allrecipes image

A moist twist on the original pineapple upside-down cake.

Provided by Jamie Lowe

Categories     Desserts    Fruit Desserts    Cherry Dessert Recipes

Total Time 1 hours 15 minutes

Prep Time 30 minutes

Cook Time 35 minutes

Yield 1 fluted tube cake

Number Of Ingredients 10

cooking spray with flour
½ cup melted butter
½ cup packed brown sugar
1 (8 ounce) can pineapple rings
1 (4 ounce) jar maraschino cherries
1 (18.25 ounce) box yellow cake mix
1 (3.5 ounce) package instant vanilla pudding mix
¼ cup whole milk, or more as needed
? cup vegetable oil
3 eggs

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Grease fluted tube pan (such as Bundt®) with cooking spray with flour.
  • 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.
  • 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.
  • Bake in the preheated oven until a toothpick inserted into the center comes out clean, 33 to 40 minutes. Let cool for 10 minutes before removing from pan.

Nutrition Facts : Calories 417 calories, CarbohydrateContent 57 g, CholesterolContent 62.6 mg, FatContent 20.1 g, FiberContent 0.7 g, ProteinContent 3.6 g, SaturatedFatContent 6.8 g, SodiumContent 476.9 mg, SugarContent 37.3 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

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

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