Pineapple Upside-Down Bundt® Cake
The perfect cherry pie recipe for summer parties and barbecues!
Recipe Summary Pineapple Upside-Down Bundt® Cake
A moist twist on the original pineapple upside-down cake.
Ingredients | Cherry Pie Filling Recipes Using Canned Cherriescooking spray with flour½ cup melted butter½ cup packed brown sugar1 (8 ounce) can pineapple rings1 (4 ounce) jar maraschino cherries1 (18.25 ounce) box yellow cake mix1 (3.5 ounce) package instant vanilla pudding mix¼ cup whole milk, or more as needed⅓ cup vegetable oil3 eggsDirectionsPreheat the oven to 350 degrees F (175 degrees C). Grease fluted tube pan (such as Bundt®) with cooking spray with flour.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.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.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.You can use pineapple cake mix instead of yellow.Info | Cherry Pie Filling Recipes Using Canned Cherriesprep:
30 mins
cook:
35 mins
additional:
10 mins
total:
1 hr 15 mins
Servings:
12
Yield:
1 fluted tube cake
TAG : Pineapple Upside-Down Bundt® CakeDessert Recipes, Fruit Dessert Recipes, Cherry Dessert Recipes,
