Dessertsbettycrocker4.7
Pineapple Upside-Down Bundt Cake
The beloved pineapple upside-down cake gets a whole new shape in this innovative recipe. Use your Bundt pan to create a perfect ring of rich, fruit-topped dessert.
👥 12 Servings⏱️ Prep & Cook: 2h⏳ Prep: 15 min👤 Angie McGowan📖 bettycrocker
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- pan
- oven
- bowl
- spatula
📝 Preparation Steps
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.
butter, melted2 tablespoons
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.
eggs4
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.
Nutrition Facts
calories
260
fat Content
2
serving Size
1 Serving
fiber Content
0 g
sugar Content
23 g
sodium Content
260 mg
protein Content
3 g
trans Fat Content
0 g
cholesterol Content
65 mg
carbohydrate Content
38 g
saturated Fat Content
3 g
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