Recipe Pineapple Upside-Down Bundt Cake
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 (15.25 ounce) package yellow cake mix, 1 (3.5 ounce) package instant vanilla pudding mix, ¼ cup whole milk, or more as needed, ⅓ cup vegetable oil, 3 large eggs
Instructions
Preheat the oven to 350 degrees F (175 degrees C) and grease a 10-inch fluted tube pan with flour-based cooking spray. Evenly distribute melted butter and brown sugar in the bottom of the pan. Drain the pineapple rings, reserving the juice, and slice the rings in half to arrange them with maraschino cherries in the pan. Whisk cake and pudding mixes together, then combine with oil and a mixture of pineapple juice and milk totaling 1 cup. Beat in eggs one at a time on low, then mix on medium for 2 minutes until smooth. Pour the batter into the pan and bake for 35 to 40 minutes until a toothpick comes out clean. Cool for 10 minutes before removing the cake from the pan.
Nutrition
Total Fat 20g 26%, Saturated Fat 7g 34%, Cholesterol 63mg 21%, Sodium 477mg 21%, Total Carbohydrate 57g 21%, Dietary Fiber 1g 3%, Total Sugars 37g, Protein 4g, Vitamin C 2mg 10%, Calcium 82mg 6%, Iron 1mg 6%, Potassium 85mg 2%
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Recipe Pineapple Upside-Down Bundt Cake.