Pineapple Upside-Down Bundt Cake
Description
This easy pineapple upside-down Bundt cake is a moist twist on the original, featuring yellow cake mix, vanilla pudding mix, and maraschino cherries.
Ingredients
•
cooking spray with flour
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1/2 cup melted butter
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1/2 cup packed brown sugar
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1 (8 ounce) can pineapple rings
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1 (4 ounce) jar maraschino cherries
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1 (15 1/4 ounce) package yellow cake mix
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1 (3 1/2 ounce) package instant vanilla pudding mix
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1/4 cup whole milk, or more as needed
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1/3 cup vegetable oil
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3 large eggs
Directions
1
Preheat the oven to 350 degrees F (175 degrees C). Grease a 10-inch fluted tube pan (such as Bundt) with cooking spray with flour.
2
Pour melted butter into the bottom of the prepared pan. Sprinkle brown sugar evenly on top. Drain pineapple rings over a measuring cup; reserve juice. Cut rings in half. Alternate placing halved pineapple rings and maraschino cherries around the pan. Set aside.
3
Combine cake mix and pudding mix in a large mixing bowl. Pour enough milk into the reserved pineapple juice to make 1 cup of liquid; add to cake and pudding mixture. Pour in vegetable oil. Mix on low speed, adding 1 egg at a time, until blended. Increase speed to medium; mix until thoroughly combined and smooth, about 2 minutes. Pour batter over pineapples and cherries in the pan.
4
Bake in the preheated oven until a toothpick inserted into the center comes out clean, 35 to 40 minutes. Let cool for 10 minutes before removing from the pan.