Pineapple Upside-Down Bundt® Cake

Ingredients

  • cooking spray with flour
  • ½ cup melted butter
  • ½ cup packed brown sugar
  • 1 (8 ounce) can pineapple rings
  • 1 (4 ounce) jar maraschino cherries
  • 1 (18.25 ounce) box yellow cake mix
  • 1 (3.5 ounce) package instant vanilla pudding mix
  • ¼ cup whole milk, or more as needed
  • ⅓ cup vegetable oil
  • 3eggs
  • Directions

  • Step 1

    Preheat the oven to 350 degrees F (175 degrees C). Grease fluted tube pan (such as Bundt®) with cooking spray with flour.

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  • Step 2

    Pour melted butter into the bottom of the prepared pan. Sprinkle brown sugar evenly on top. Drain pineapple rings over a measuring cup; reserve juice. Cut rings in half. Alternate placing halved pineapple rings and maraschino cherries around the pan. Set aside.

  • Step 3

    Combine cake mix and pudding mix in a large mixing bowl. Pour enough milk into the reserved pineapple juice to make 1 cup of liquid; add to cake and pudding mixture. Pour in vegetable oil. Mix on low speed, adding 1 egg at a time until blended. Increase speed to medium; mix until thoroughly combined and smooth, about 2 minutes. Pour batter over pineapples and cherries in the pan.

  • Step 4

    Bake in the preheated oven until a toothpick inserted into the center comes out clean, 33 to 40 minutes. Let cool for 10 minutes before removing from pan.

  • Cook's Note:

    You can use pineapple cake mix instead of yellow.

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