Description
With its golden caramelized pineapple rings and bright maraschino cherries, this easy pineapple upside down bundt cake looks stunning and tastes rich and buttery.
Ingredients
1 box yellow cake mix
1 stick butter, halved and melted
¼ cup brown sugar
3 eggs
20 oz can crushed pineapples in 100% juice (blend tidbits if needed)
1 can pineapple rings
1 small jar maraschino cherries
Instructions
1. Preheat oven to 350°F (175°C).
2. Brush half the melted butter across the bundt pan bottom and sides.
3. Sprinkle brown sugar over butter and swirl to coat evenly.
4. Arrange pineapple rings and place a cherry in each center.
5. Mix cake mix, eggs, crushed pineapple, and remaining butter in a bowl.
6. Beat on medium 1 minute, scrape bowl, then beat on high 1 minute.
7. Pour batter evenly over fruit.
8. Bake about 40 minutes, until a toothpick from the center comes out clean.
9. Cool on a wire rack for at least 15 minutes.
10. Invert onto a serving platter and serve warm or at room temperature.
Notes
Grease every ridge for a clean release. Pat fruit dry for better caramel. Store covered for up to 3 days; reheat slices briefly to revive the glaze.
- Prep Time: 10
- Cook Time: 40
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 360
- Sugar: 34g
- Sodium: 220mg
- Fat: 14g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 52g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 55mg