Pineapple Upside Down Bundt Cake
A delightful twist on the classic Pineapple Upside Down Cake, baked in a Bundt pan for easy serving and stunning presentation.
Equipment
- Bundt pan
- mixing bowls
- whisk or hand mixer
- measuring cups
- Measuring spoons
- toothpick
Ingredients
Topping Ingredients
- 1/4 cup Unsalted butter Melted, for the caramel base.
- 1/2 cup Light brown sugar Packed, creates a sweet caramel layer.
Cake Ingredients
- 1 box Yellow cake mix Simplifies the cake preparation.
- 1/3 cup Vegetable oil Adds moisture to the cake.
- 1/2 cup Pineapple juice Enhances the pineapple flavor.
- 1/2 cup Water To mix with the cake batter.
- 3 large Eggs Provides structure and moisture.
- 4 slices Pineapple Halved, for topping.
- 8 pieces Maraschino cherries Stems removed, for decoration.
Optional Ingredients
- 1 teaspoon Vanilla extract For added flavor.
- 1/2 teaspoon Ground cinnamon For a hint of spice.
- 1/4 cup Shredded coconut For a tropical touch.
- 1/4 cup Chopped nuts Pecans or walnuts for added crunch.
Instructions
- Preheat your oven to 350°F (175°C) and grease the Bundt pan with cooking spray.
- In a medium bowl, whisk together melted butter and brown sugar until smooth. Pour this mixture into the bottom of the prepared Bundt pan.
- In a large mixing bowl, combine the yellow cake mix, vegetable oil, pineapple juice, water, and eggs. Mix until smooth and well combined.
- Arrange the halved pineapple slices and maraschino cherries on top of the brown sugar mixture in the Bundt pan.
- Gently pour the cake batter over the arranged fruit, ensuring it covers the fruit completely.
- Bake in the preheated oven for about 35 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the cake to cool in the pan for 10 minutes before inverting it onto a serving plate.
Notes
This cake is perfect for summer gatherings and can be served with ice cream or whipped cream for an extra treat.