How to Prepare Award-winning Pineapple Upside Down Bundt Cake
Hey everyone, hope you're having an amazing day today. Today, we're going to make a special dish, Recipe of Perfect Pineapple Upside Down Bundt Cake. It is one of my favorites. This time, I'm gonna make it a bit unique. This is gonna smell and look delicious.
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Many things affect the quality of taste from Pineapple Upside Down Bundt Cake, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Pineapple Upside Down Bundt Cake delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.
As for the number of servings that can be served to make Pineapple Upside Down Bundt Cake is 8-10 servings. So make sure this portion is enough to serve for yourself and your beloved family.
Just in addition, the time it takes to cook Pineapple Upside Down Bundt Cake estimated approx 50 Min..
To begin with this recipe, we have to first prepare a few components. You can have Pineapple Upside Down Bundt Cake using 10 ingredients and 5 steps. Here is how you can achieve that.
Ingredients and spices that need to be Prepare to make Pineapple Upside Down Bundt Cake:
- Cooking spray, for pan
- 1/2 Cup packed light brown sugar
- 1/4 Cup unsalted butter, melted
- 1 box yellow cake mix
- 1/3 Cup vegetable oil
- 1 Cup pineapple juice
- 3 Large eggs
- 4 slices pineapple, halved
- Pineapple chunks
- 8 maraschino cherries, stems removed
Instructions to make Pineapple Upside Down Bundt Cake
- Preheat oven to 350° and grease a bundt pan (generously) with cooking spray. In a medium bowl, whisk together melted butter and brown sugar, then pour mixture into bottom of bundt pan.
- Place halved pineapple rings and cherries around the bottom of the pan, alternating between each. Add pineapple chunks between the rings and cherries.
- In a large bowl, beat together cake mix, vegetable oil, pineapple juice, and eggs. Pour batter over pineapples and cherries. Bake until a toothpick comes out clean, about 35 minutes.
- Let cake cool for 10 minutes in pan, then slide a knife (or a small offset spatula) around edges and center to release cake from pan. Invert cake onto serving tray.
- Serve warm or at room temperature, slicing cake between pineapples.
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