Pineapple Upside Down Bundt Cake

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PINEAPPLE UPSIDE DOWN BUNDT CAKE


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