Pineapple Upside-Down Bundt Cake – Page 2

Preheat Oven:
Preheat your oven to 350°F (175°C). Grease a bundt pan generously with nonstick spray or butter.
Prepare the Topping:
- Pour the melted butter evenly into the bottom of the bundt pan.
- Sprinkle the brown sugar over the butter.
- Arrange the pineapple rings over the sugar layer. Place a maraschino cherry in the center of each pineapple ring.
Mix the Batter:
- In a large bowl, combine the cake mix, eggs, pineapple juice, water, and vegetable oil. Beat with an electric mixer on medium speed until smooth, about 2 minutes.
Assemble the Cake:
- Gently pour the batter over the pineapple rings, spreading it evenly.
Bake:
- Bake in the preheated oven for 40-45 minutes, or until a toothpick inserted into the center comes out clean.
Cool and Flip:
- Let the cake cool in the pan for 10-15 minutes. Place a serving plate over the bundt pan and carefully invert the cake onto the plate. Gently lift the pan to reveal the beautiful pineapple topping.
Serve:
- Allow the cake to cool completely. Slice and serve as is or with a dollop of whipped cream.

For a richer flavor: Use melted butter instead of oil in the batter.
Extra caramelization: Add an extra tablespoon of brown sugar for a more decadent topping.
Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days.

This Pineapple Upside-Down Bundt Cake is guaranteed to steal the show at your next gathering! 🍍✨

Next --->