Pineapple upside down bundt cake

Name: Pineapple upside down bundt cake
Yield: 10-12 servings
Cuisine: American
Ingredients: 1/2 Cup butter (1 stick), melted; 1/2 Cup packed brown sugar; 1 (20 ounce) can pineapple slices in 100% juice (reserve the juice); 1 Jar maraschino cherries; 1 Box yellow or pineapple cake mix; 1 4-serving box instant vanilla pudding; 3 eggs; Vegetable oil; Milk

cindybear @cindybearcooks

Pineapple upside down bundt cake

cindybear @cindybearcooks

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Ingredients

10-12 servings

1/2 Cupbutter (1 stick), melted
1/2 Cuppacked brown sugar
1 (20 ounce)can pineapple slices in 100% juice (reserve the juice)
1 Jarmaraschino cherries
1 Boxyellow or pineapple cake mix
14-serving box instant vanilla pudding
3eggs
Vegetable oil
Milk

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Steps

1

Preheat the oven to 350 degrees F.
2

Spray bundt pan generously with non stick spray
3

Melt the butter and evenly pour into the bottom of the pan. Sprinkle with the brown sugar.
4

Cut the pineapple rings in half and alternate with the maraschino cherries around the bundt pan
5

Stir the cake mix and pudding mix together. Drain the pineapple juice into a measuring cup and add enough milk to make 1 Cup of liquid. Add this with the eggs and the amount of oil called for in the recipe to the cake mixture; following the instructions on the box.
6

Pour the batter over the fruit and bake as instructed for a bundt cake. The cake is done when an inserted knife comes out clean.
7

Cool for 10 minutes in the pan. Invert the cake onto a serving plate. Serve warm or at room temperature.