Pineapple Upside-Down Bundt Cake

Name: Pineapple Upside-Down Bundt Cake
Prep time: 15 min
Total time: 2 min
Ingredients: 2 tablespoons butter, melted; 1/4 cup packed brown sugar; 6 pineapple slices in juice (from 20-oz can), drained, juice reserved; 6 maraschino cherries without stems, drained; 1 box Betty Crocker™ Super Moist™ Yellow Cake Mix; 1/3 cup vegetable oil; 4 eggs

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Prep Time: 15 minutes

Total: 2 hours

Servings: 12

Author : Angie McGowan

Ingredients

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2 tablespoons butter, melted1/4 cup packed brown sugar6 pineapple slices in juice (from 20-oz can), drained, juice reserved6 maraschino cherries without stems, drained1 box Betty Crocker™ Super Moist™ Yellow Cake Mix1/3 cup vegetable oil4 eggs

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Instructions

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Step 1

Heat oven to 350°F. Generously spray 12-cup fluted tube cake pan with baking spray with flour. Pour melted butter evenly in bottom of pan. Sprinkle brown sugar evenly over butter. Place pineapple slices over sugar; press in lightly. Place 1 cherry in center of each pineapple slice.

Step 2

Add enough water to reserved pineapple juice to measure 1 cup. In large bowl, beat cake mix, pineapple juice, oil and eggs with electric mixer on medium speed 2 minutes, scraping bowl occasionally. Pour batter over pineapple and cherries.

Step 3

Bake 36 to 41 minutes or until toothpick inserted in center comes out clean. Remove from oven; cool 20 minutes. Run metal spatula around outer and inside edge of pan to loosen cake. Place heatproof serving plate upside down over pan; turn plate and pan over. Remove pan. Cool 45 minutes. Serve warm or cool. Store loosely covered in refrigerator.