Pineapple Upside Down Bundt Cake
"This pineapple upside down bundt cake is slightly denser than the classic version as it takes on more of the bundt cake texture while still keeping the fruity, golden crust on top as we all know and love. This beautiful pineapple upside down bundt cake starts with a cake mix and ends with a sweet caramelized crust topped with pineapple rings and maraschino cherries. This cake is moist, fruity, and a real show-stopper for parties! "
Serves12
Cooking Time45 min
Cooking MethodOven
Cooking Vessel Sizebundt cake, hand mixer, mixing bowl
Ingredients
- 4 tablespoon Salted Butter
- 1/2 cup Packed Light Brown Sugar
- 6 Pineapple Rings
- 12 Maraschino Cherries
- 15 1/4 ounce Yellow Cake Mix
- 3 Large Eggs
- 1/2 cup Vegetable Oil
- 1 cup Pineapple Juice
- 1 cup Sour Cream
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Preheat oven to 350°F. Spray a standard bundt pan with nonstick baking spray or grease lightly with butter.
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Stir the melted butter and brown sugar together and drop in dollops around the inside of the bundt pan. Use a spatula or spoon to spread the mixture so it evenly coats the bottom of the pan.
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Visit https://amandascookin.com/pineapple-upside-down-bundt-cake/ for full printable recipe