Prep Time: 10 minutes
Total Time: 40 minutes
Ingredients
–½ cup butter, melted
–½ cup packed brown sugar
–1 – 20-ounce can pineapple slices, juice reserved
–1 jar maraschino cherries
–1 box yellow cake mix
–1 – 3.4-ounce box vanilla pudding mix
–3 eggs
–⅓ cup vegetable oil
–⅓ cup milk, plus more as needed
Directions
- Preheat the oven to 350 degrees Fahrenheit (175 degrees Celsius). 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.
Chef’s 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.
Can you tell we love flipping our pineapples upside-down? Check out these cute Mini Pineapple Upside-Down Cakes, pineapple upside-down pancakes for breakfast, pineapple upside-down fudgefor when you just need a bite, and for Friday night, our fun pineapple upside-down cake shot. And the classic cake that started it all? We’ve got a recipe for that too!
Recipe slightly adapted from Pintesting
SOURCE : tiphero.com
