Pineapple Upside Down Bundt Cake
My mother once told me that Pineapple Upside Down Cake was the first cake she learned to bake after her marriage.
She baked hers as a one layer cake in an iron skillet, and it was one of my dad’s favorite cakes. I thought of my parents when I came across a picture of a Pineapple Upside Down Bundt Cake on Pinterest.
After trying out the recipe and making some minor adjustments, I have become a fan of this updated version of a classic. Baking the cake in a Bundt pan vs. a skillet makes the cake taller, and in my opinion, more appealing.
Cooking spray, for pan
½ c. packed light brown sugar
¼ c. butter, melted
1 box yellow cake mix
⅓ c. vegetable oil
½ c. pineapple juice pineapple juice
½ c. water
3 large eggs
4 slices pineapple, halved
8 maraschino cherries, stems removed
Preheat oven to 350° and grease a bundt pan (generously) with cooking spray. In a medium bowl, whisk together melted butter and brown sugar, then pour mixture into bottom of bundt pan.
Place halved pineapple rings and cherries around the bottom of the pan, alternating between each.
In a large bowl, beat together cake mix, vegetable oil, pineapple juice, water, and eggs. Pour batter over pineapples and cherries. Bake until a toothpick comes out clean, about 35 minutes.
Let cake cool for 10 minutes in pan, then slide a knife (or a small offset spatula) around edges and center to release cake from pan. Invert cake onto serving tray.
Serve warm or at room temperature, slicing cake between pineapples.
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