Pineapple Upside Down Bundt Cake is a unique and special way to bake and present this old family classic dessert. It lacks nothing of the original, except that instead of being a flat cake, it is baked in a ring cake.
You can of course use a cake mix for the cake part of the dessert, but today I chose to make a cake batter from scratch. My father is worth it I think.
But if you are wanting to really streamline the process, by all means use a cake mix. You will need a two layer sized golden cake. It will also bake a bit quicker than the from scratch cake.
Pineapple Upside-Down Bundt Cake, to make this wonderful and amazing cake you’ll need to follow the instructions and ingredients below:
INGREDIENTS :
1 – Duncan Hines Pineapple Supreme Cake Mix
5 – pineapple slices (no sugar added)
5 – maraschino cherries
1 – Jell-O Vanilla Sugar-free Instant Pudding (powder)
1 – 20oz can of Crushed Pineapples (no sugar added)
1 tsp dark brown sugar
DIRECTIONS :
1. Mix cake mix (not prepared) with entire can of crushed pineapple (juice included). Add a box of Vanilla pudding (not prepared).
2. Stir until blended.
3. In bundt cake pan, place the 5 pineapple rings on the bottom with a cherry in the center of each ring. Sprinkle the tsp. of dark brown sugar over the 5 rings.
4. Spoon cake mix over pineapple rings.
5. Bake in 325-degree oven (stone) or 350 degrees (dark, metal) for 35 to 40 minutes or until done.
ENJOY.
