Pineapple Tropical Upside Down Bundt Cake 🍍
“I hope y’all enjoy! ❤️ — Nan”
#BundtCakeLove #pineappleupsidedowncake #farmcookingwithnan
Ingredients
- 1 box (15.25 oz) yellow cake mix
- 1 can (20 oz) pineapple slices in juice (not syrup)
- 1/2 cup packed brown sugar
- 1/4 cup melted butter
- Maraschino cherries (one for each pineapple ring)
- 3 large eggs
- 1/2 cup vegetable oil
- 1 cup pineapple juice (from the can)
Instructions
- Preheat oven: to 350°F (175°C). Grease a Bundt pan generously with butter or nonstick spray.
- Add topping: Pour melted butter evenly into the bottom of the pan and sprinkle brown sugar over it.
- Arrange fruit: Place pineapple rings over the brown sugar mixture and put a cherry in the center of each ring.
- Mix cake batter: In a bowl, combine cake mix, eggs, oil, and pineapple juice. Beat until smooth (about 2 minutes).
- Pour batter: Carefully pour over the pineapple rings in the Bundt pan, spreading evenly.
- Bake: Bake for 40–45 minutes, or until a toothpick inserted comes out clean.
- Cool and flip: Let cool for 10 minutes, then carefully invert onto a serving plate. Allow to cool completely before slicing.
Tips 🍍:
- For extra flavor, add a tablespoon of coconut flakes or rum extract to the batter.
- Use the juice from the canned pineapple instead of water for maximum tropical taste.
- Store leftovers covered at room temperature for up to 2 days or refrigerate for 5 days.
