RECIPE FOR PINEAPPLE UPSIDE DOWN CAKE IN A BUNDT PAN RECIPES

Steps:

• Preheat the oven to 350F.
• Pour melted butter in a non-stick 9x13 baking pan and distribute evenly so the bottom of the pan is coated with butter. Sprinkle the brown sugar over the melted butter. Add the pineapple chunks to the pan and distribute them in an even layer.
• Put flour, sugar, baking powder and salt in a large mixing bowl and mix with a spoon to combine.
• Add oil, mil, eggs and vanilla to the flour mixture. Mix all the ingredient thoroughly until smooth (you can mix by hand with a spoon or with an electric mixer).
• Pour the batter evenly into the pan over the pineapple layer.
• Put the pineapple cake in the oven and bake for 1 hour.
• Remove the cake for the oven and run a knife around the sides of the pan to make sure the cake sides are separated from the pan.
• Put a large platter or baking sheet over the cake pan and quickly flip the cake over. Carefully lift the baking pan off the inverted cake.
• Pineapple upside-down cake can be served warm or at room temperature.

Steps:

• Preheat oven to 350°. Drain peaches, reserving 2 tablespoons juice. Cut peach slices lengthwise in half; pat dry., In a small bowl, mix brown sugar, 1 tablespoon melted butter, spices and reserved juice; spread into a 9-in. round baking pan coated with cooking spray. Arrange peach slices over top., In a large bowl, whisk together flour, sugar, baking powder, baking soda and salt. In another bowl, whisk together egg, vanilla, buttermilk and remaining butter. Add to dry ingredients; stir just until moistened. Spoon over peaches., Bake until a toothpick inserted in center comes out clean, 30-35 minutes. Cool 10 minutes before inverting onto a serving plate. Serve warm.