3/11/16

Pineapple Upside Down Bundt Cake

My mother once told me that Pineapple Upside Down Cake was the first cake she learned to bake after her marriage. She baked hers as a one layer cake in an iron skillet, and it was one of my dad's favorite cakes. I thought of my parents when I came across a picture of a Pineapple Upside Down Bundt Cake on Pinterest. After trying out the recipe and making some minor adjustments, I have become a fan of this updated version of a classic. Baking the cake in a Bundt pan vs. a skillet makes the cake taller, and in my opinion, more appealing.








Print Recipe

Pineapple Upside Down Bundt Cake

1/2 cup butter, melted
1/2 cup brown sugar
1 (15.25 ounce) can pineapple slices in pineapple juice, drained with juice reserved
About 16 marachino cherries
1 (15.25 ounce) box yellow cake mix
1 (3.4 ounce) box instant vanilla pudding mix
1 cup liquid (reserved pineapple juice + milk)
1/3 cup vegetable oil
3 eggs

Preheat oven to 350 degrees F. Prepare Bundt pan by greasing or with cooking spray. Pour melted butter into bottom of Bundt pan. Sprinkle brown sugar over butter. Cut pineapple slices in half and arrange in bottom of pan, rounded side down. Place a cherry between each pineapple slice.
In a large bowl, combine cake mix and pudding mix. Add enough milk to the reserved pineapple juice to make 1 cup of liquid. Add pineapple juice mixture, oil, and eggs to cake mix. Beat at medium speed of mixer for 2 minutes. Pour batter over pineapple slices. Bake for 50 minutes, shielding cake with foil the last 20 minutes of baking time to prevent over browning. Test cake for doneness with wooden pick. Cool cake on rack for 15 minutes before inverting to remove from pan.






<<<<<>>>>>



4 comments:

  1. I'm on a bit of a bundt kick and your cake turned out beautiful:@)

    ReplyDelete
  2. What a great idea, Anita, and the bundt shape just lends itself to such a pretty design. I will definitely try this out! Thanks for sharing with us.

    ReplyDelete
  3. I made this cake almost entirely as written (my one and only change was to use a packet of dream whip in place of the pudding) and it turned out so moist, beautiful and delicious!! It was for a family get-together and everyone raved about it. There was not a crumb left on the plate! Thanks for a great recipe!! :)

    ReplyDelete
    Replies
    1. Hi Sue, I am so happy that your family loved it! We love this cake, too, and it's a pretty cake without taking a lot of effort. Your dream whip idea sounds good. My husband wouldn't mind if I made this every week.

      Delete