How to make a pineapple upside down cake
Ingredients
• 1 stick of butter
• 1 cup brown sugar
• 1 pineapple can
• 1 can cherries
• 1/3 cup of oil
• 3 eggs
• 1 box of cake batter
• 1 cup of pineapple juice
Cook at 350* for 45 minutes
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Pineapple Upside Down Bundt Cake #recipe #cakerecipe #bundtcake #pineapple
Upside Down Bundt Cake is pretty twist on a classic dessert. This is best served the day after baking.
When it comes to cakes, I think bundt cakes are the most beautiful. Whether they are drizzled with glaze or sprinkled with powdered sugar, they end up being a show stopper.
This tropical Pineapple Upside Down Bundt Cake is stunning with its yellow cake, baked in pineapple rings and maraschino cherries that give a pop of color.
Today I’m sharing all the detail on how to make this pineapple bundt cake and how to ensure it comes out of the pan perfectly.
Pineapple Upside Down Bundt Cake
find this recipe here
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
????????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.
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The BEST Pineapple Upside Down Cake
This delicious Pineapple Upside Down Cake is beyond easy to make from scratch, and it comes out of the pan fully decorated! You will be amazed when you remove the cake pan and see the caramelized layer of pineapple and maraschino cherries over the soft and fluffy cake.
RECIPE:
This cake is packed with sweet pineapple flavor, intensified by the caramelization of butter and brown sugar on the pineapple rings. The bright yellow and red layer also always brings a smile to my face as it’s so colorful and cheerful, making it a delightful treat!
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PINEAPPLE UPSIDE DOWN CAKE RECIPE | SIMPLE, EASY, DELICIOUS
My Pineapple Upside Down Cake recipe couldn't be any easier. Seriously check this one out. It makes the most moist and flavorful dessert, perfect for summer or anytime. Make sure to SHARE this video with family and friends and LIKE, COMMENT, and SUBSCRIBE.
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Easy Pineapple Bundt Cake
Easy Pineapple Bundt Cake
Easy Pineapple Bundt Cake
Ingredients:
For the cake
1 box yellow cake mix (used betty crocker) 15.25 oz
1/2 cup salted butter, melted
3/4 cup pineapple juice
3 eggs
1 cup crushed or chunked pineapple
For the Glaze:
3/4 cup pineapple juice
1 cup powdered sugar
1/4 cup butter, room temperature
*** Please see note at the end of this recipe ***
Instructions:
Preheat your oven to 350 degrees F and grease a 10-12 cup bundt pan with butter or baking cooking spray.
In a large bowl, mix together the pineapple juice, melted butter, and cake mix until smooth.
Add in the eggs and crushed/ chunk pineapple and mix on high speed for 2 minutes. Transfer to prepared bundt cake pan.
Bake the pineapple cake in the preheated oven for 35-40 minutes, or until a toothpick placed into the cake comes out clean.
Allow the cake to fully cool.
Meanwhile, mix together your glaze ingredients in a small saucepan and cook over medium heat until the butter has melted through.
Remove from heat.
Using a straw or skewer, poke holes throughout the bottom of the cake. Pour 1/3 cup of the glaze over the bottom of the cake and allow to cool for 10-15 minutes.
Flip the cake over onto a serving platter.
Add 1.5 cups powdered sugar to the remaining glaze & spoon over the top.
Serve and enjoy!
Note: This glaze recipe is very thin. If you put a lot on the cake it will be soggy and possibly fall apart. I only used 1/3 cup of the glaze to put on the side that I poked the holes. For the top, I ended up just using a small amount of the glaze mixture and added sugar until it was the right consistency to glaze the cake and the glaze not soak in.