Pineapple Upside Down Bundt Cake
Do you have a box of yellow cake mix in your pantry? This recipe for Pineapple Upside Down Bundt Cake is super moist, easy to make, and incredibly delicious. The pineapple caramelizes with the brown sugar, for a gooey and buttery topping. Try it, you'll love it!
Servings 12
Calories 334kcal
Ingredients
- 1/2 cup butter melted
- 1/2 cup brown sugar packed
- 1 20-ounce can pineapple slices, juice reserved
- 1 20 maraschino cherries (one jar)
- 1 box yellow cake mix
- 1 3.4-ounce box vanilla pudding mix
- 3 eggs
- 1/3 cup vegetable oil
- 1/3 cup milk plus more as needed
Instructions
- Preheat the oven to 350°F (175°C). Spray a bundt pan with nonstick spray.
- Evenly pour the melted butter into the bottom of the bundt pan and top with the brown sugar.
- Cut the pineapple rings in half and, alternating with the cherries, place into the butter-brown sugar mixture in the bottom of the pan.
- In a large bowl, combine the cake and pudding mixes together. Add the reserved pineapple juice and milk. Add the eggs and vegetable oil, and mix until fully blended.
- Pour the batter evenly over the pineapple and cherries.
- Bake for 30 minutes, following the cake mix instructions for a bundt pan, until an inserted toothpick comes out clean.
- Cool the cake for about 10 minutes before running a knife around the edges and inner ring of the pan. Invert onto a serving plate and slice between pineapple rings to serve.
Notes
Tip: When you add the reserved pineapple juice and milk in step 4, they should equal 1 cup of liquid. If you like, you can first pour the reserved pineapple juice into a liquid measuring cup. Add enough milk until you have 1 cup of liquid. Add the liquid to the combined cake-and-pudding mix, then proceed with the recipe.