Pineapple Upside Down Bundt Cake

Step 1

Preheat your oven to 350°F (175°C) and coat your bundt pan with butter and flour.

Step 2

Pour the first 1/4 cup portion of melted butter into your bundt pan then sprinkle the brown sugar over the melted butter. Spread evenly over the bottom of your bundt pan.

Step 3

Arrange the halved pineapple slices in the bottom of your bundt pan nestled into the ridges, then place a maraschino cherry between the slices. Push gently on the cherries to firmly place them in the brown sugar.

Step 4

Combine the reserved pineapple juice with enough water to make 1 total cup of liquid. Mix the cake batter as directed on the box using the second 1/4 cup of melted butter, the pineapple juice with water, and the eggs.

Step 5

Pour the mixed batter into your bundt pan gently so that the pineapple slices remain upright, do not spread.

Step 6

Bake at 350°F (175°C) for 30-35 minutes, or until an inserted cake tester, toothpick, or butter knife comes out clean. A fully baked cake should spring back to the touch.

Step 7

Place a plate or serving platter over the bottom of the bundt pan and invert the cake, then set aside for 5 minutes to allow the cake to release from the pan.

Step 8

Remove the bundt pan and continue cooling for 25 minutes, then serve warm or store for later.