Pineapple Upside Down Bundt Cake Recipe 455

Steps:

• Heat oven to 350°F. In 12-cup fluted tube (bundt) cake pan, pour melted butter. Sprinkle brown sugar evenly over butter. Line bottom of pan with pineapple slices. Place 1 cherry to center of each pineapple slice.
• In large bowl, beat cake mix, pineapple juice, oil and eggs with electric mixer on low speed until moistened; beat 2 minutes on high speed. Pour into pan over fruit.
• Bake 40 to 45 minutes or until cake is golden brown and springs back when touch lightly. Cool cake in pan 10 to 15 minutes. Plate heatproof plate upside down over pan; turn plate and pan over. Remove pan. Serve warm or cool.

Steps:

• Preheat 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.

Steps:

• 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.
• 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.

Steps:

• 1. Preheat oven to 350 degrees
• 2. Spray the bundt pan with Pam no-stick baking spray with flour. Make sure to get every nook and cranny.
• 3. Melt butter and pour evenly into the bottom of the pan. Sprinkle with brown sugar. Cut pineapple rings in half and alternate with cherries around pan and set aside.
• 4. In a large mixing bowl stir cake mix and pudding mix together. Drain the pineapple juice into measuring cup and add enough milk to make 1 cup of liquid and add to cake/pudding mixture. Add oil. Then add eggs one at a time to cake/pudding mixture until thoroughly mixed with a mixer on medium speed for approx 2 minutes.
• 5. Carefully pour the batter over the fruit and bake for 33 to 36 minutes. To avoid spills, make sure to put the bundt pan on a baking sheet.
• 6. Cool 10 minutes in the pan. Slide knife around edges and center. Invert cake onto serving tray. Slice between the pineapples and serve warm or at room temperature.

Steps:

• Drain pineapple, reserving juice. Combine 1/2 cup pineapple, brown sugar, butter and 3 tablespoons of pineapple juice. Spoon into a greased 10-in. fluted tube pan. Alternate cherries and pecans over the sugar mixture. , Prepare cake batter according to package directions, substituting reserved pineapple juice for water. Stir in lemon zest, vanilla and remaining pineapple. Spoon over cherries and pecans. , Bake at 325° for 60-70 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack; cool completely.