PINEAPPLE UPSIDE DOWN CAKE BUNDT FROM SCRATCH 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

PINEAPPLE UPSIDE DOWN BUNDT CAKE RECIPE - FOOD.COM



Pineapple Upside Down Bundt Cake Recipe - Food.com image

I love bundt cakes because they are so easy to serve. I found this recipe on a camping website and adapted it for use in the home kitchen instead of on the camp fire! It comes out great and it will be the easiest pineapple upside down cake you'll ever serve!

Total Time 55 minutes

Prep Time 15 minutes

Cook Time 40 minutes

Yield 12 serving(s)

Number Of Ingredients 8

1 (20 ounce) can crushed pineapple, drained (reserve juice)
1/2 cup brown sugar
2 tablespoons butter
maraschino cherry, halves
1 (18 ounce) box pineapple cake mix (I used Betty Crocker Pineapple Cake Mix) or 1 (18 ounce) box yellow cake mix (I used Betty Crocker Pineapple Cake Mix)
3 eggs
1 1/4 cups water (use part reserved pineapple juice)
1/3 cup oil

Steps:

  • Preheat oven to 350°F.
  • Melt butter in bundt pan in oven.
  • Spray cooking spray on the parts of the pan that aren't covered by the melted butter.
  • Sprinkle brown sugar over melted butter.
  • Place maraschino cherries on top of sugar.
  • Spread crushed pineapple over all.
  • Mix cake ingredients according to the package directions regarding time and mixer speeds.
  • Pour cake mix over topping ingredients in pan.
  • Bake for 40 minutes, until golden brown.
  • Test for doneness, knife or toothpick inserted should come out clean.
  • Immediately invert onto serving platter and remove pan carefully so none of the topping stays in the pan.
  • Cool completely before serving.

Nutrition Facts : Calories 151.5, FatContent 9.2, SaturatedFatContent 2.4, CholesterolContent 51.6, SodiumContent 38.4, CarbohydrateContent 16.5, FiberContent 0.4, SugarContent 15.8, ProteinContent 1.8

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