Pineapple Upside Down Bundt Cake
Welcome to the world of delectable desserts! In this article, we’ll explore the step-by-step process of creating a mouthwatering Pineapple Upside Down Bundt Cake. From the perfect pan release to the final presentation, join us on a delightful journey through the art of baking.
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Ingredients:
| Ingredients | QUANTITY |
|---|---|
| Butter (1 stick), melted | 1/2 Cup |
| Packed brown sugar | 1/2 Cup |
| Pineapple rings in 100% juice (reserve juice) | 1 Can |
| Maraschino cherries | 1 Jar |
| Yellow or pineapple cake mix | 1 Box |
| Instant vanilla pudding | 1 4-serving box |
| Eggs | 3 |
| Vegetable oil | As per cake mix instructions |
| Milk | As needed for 1 Cup (combined with pineapple juice) |
Instructions:
- Preheat Oven:
- Set the oven to 350 degrees F.
- Prepare the Pan:
- Grease the bundt pan generously with pan release or non-stick spray.
- Create the Base:
- Melt the butter and evenly pour it into the pan.
- Sprinkle the brown sugar over the melted butter.
- Arrange Fruits:
- Cut pineapple rings in half and place them alternately with maraschino cherries in the pan.
- Mix the Batter:
- In a bowl, mix the cake mix and pudding mix.
- Drain pineapple juice into a measuring cup, add enough milk to make 1 Cup of liquid.
- Add this liquid, along with eggs and oil, to the cake mixture.
- Pour and Bake:
- Carefully pour the batter over the arranged fruits.
- Follow the baking instructions for a bundt cake. It’s done when a knife comes out clean.
- Cool and Invert:
- Let it cool for 10 minutes in the pan.
- Slide a knife around the edges, including the inner ring.
- Invert the cake onto a serving plate.
- Serve and Enjoy:
- Slice between the pineapple rings.
- Serve warm or at room temperature.
- Bonus Tip – Best Ever Pan Release:
- Mix equal parts of vegetable shortening, vegetable oil, and all-purpose flour until smooth.
- Apply this mixture to the pans, paying attention to corners, nooks, and crannies.
