I’m always seeing recipes or DIY stuff on Pinterest and saying to myself, “Is that for real??” or “Will that really work??”. So after I saw this Pineapple Upside-Down Bundt Cake for the hundredth time, I decided to give it a go! I’m a big fan of Pineapple Upside-Down Cake from scratch, but I’m not above a box-mix every once in a while. If you’re against box-mixes, I’m pretty sure you could do the same thing with from-scratch batter. The only difference between this and classic pineapple upside-down cake is how you arrange the pineapples and cherries. I was worried that it wouldn’t come out of the pan in one piece but it came right out – no issues! I didn’t feel like the butter/sugar caramelized quite as much in a bundt pan as it does in a cake pan, but if you’re looking for a fun new way to eat pineapple upside-down cake this recipe is for you! Enjoy!
Pineapple Upside-Down Bundt Cake
1/2 cup butter, melted
1/2 cup light brown sugar
15.25 oz box yellow or butter cake mix
eggs (per cake mix)
butter or oil (per cake mix)
20 oz can pineapple rings
~ 5 oz maraschino cherries, drained
1. Preheat oven to 325 degrees. Spray bundt pan generously with nonstick spray.
2. Pour melted butter and brown sugar evenly on the bottom of the bundt pan.
3. Drain pineapple rings, reserving the juice. Cut each ring in half. Place each half, cut side up, in the bottom of the pan. Place a cherry between each pineapple slice.
4. Prepare cake mix according to package directions, using pineapple juice instead of water. Pour batter over pineapple.
5. Bake in preheated oven for 35-40 minutes or until golden brown and toothpick comes out with only a few moist crumbs. Cool in pan for 5 minutes, then turn out onto serving platter.
*as seen on Pinterest, including Pintesting