Pineapple Upside-Down Bundt® Cake !!

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How to Make this Easy Delish Pineapple Upside-Down Bundt® Cake Recipe Enjoy it and don’t forget to share it! Sharing is Caring!!

 

Recipe By: Jamie Lowe

“A moist twist on the original pineapple upside-down cake.”

Ingredients

• cooking spray with flour
• 1/2 cup melted butter
• 1/2 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
• 1/4 cup whole milk, or more as needed
• 1/3 cup vegetable oil
• 3 eggs

Directions

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