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Pineapple Upside-Down Bundt Cake

The perfect balance of rich and fruity, with a hidden shortcut!
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Prep Time 10 minutes
Cook Time 45 minutes
Servings: 6
Course: Dessert
Cuisine: American
Ingredients Equipment Method

Ingredients
  

  • ¾ cup Melted Butter
  • ½ cup Dark Brown Sugar
  • 8 slices Canned Pineapple Ring Slices cut in half
  • 16 Cherries Amerena, Luxardo or Maraschino
Cake Batter
  • 1 box Yellow Cake Mix
  • ½ cup Pineapple Juice from the same can
  • ½ cup Milk
  • ¾ cup Melted Butter
  • 3 Eggs

Equipment

  • Bundt Cake Pan

Method
 

  1. Preheat the oven to 350F degrees.
  2. Combine the melted butter and dark brown sugar, mix well but they will not completely combine. Pour the mixture into the bundt pan.
  3. Lift the bundt pan and carefully swirl the butter up the sides of the pan making a butter layer up the pan.
  4. Place the pineapple slices the bundt pan forming an equal design. Place one cherry in between each pineapple slice.
Make the Cake Batter
  1. Add all the cake batter ingredients in a large bowl. Use a whisk to combine the batter. Whisk just until the lumps are gone, do not over whisk or the cake will become starchy.
  2. Pour the batter slowly over the pineapple slices and immediately place in the oven. Try not to shift the pan or the pineapple slices might fall in the batter.
  3. Bake for 40- 50 minutes, until golden on top and a knife comes out clean.
  4. Let the cake sit for 15-20 minutes. Place a large plate on top of the bundt pan and carefully flip the cake over, it should drop out of the pan and display your beautiful pineapple and cherry design. Let cool at room temperature and enjoy!