Want to try your hand at something new and exciting this holiday season? You can’t go wrong with this Pineapple Upside Down Bundt Cake.
You wouldn’t believe how simple this is to create! I often get requests for it because it is one of my most sought-after recipes. The next time you have a party, serve this and see how impressed your guests are.
The other day I made this for a group of friends, and they all raved about it. One further use for this is as a thoughtful homemade holiday present. All the love that went into making a homemade present makes it superior.
During the holiday season, my children like making homemade gifts for our neighbors. When they create something from scratch and are able to give it to others, they feel a great sense of accomplishment.
I really think you’ll love these recipes as much as we did.
To make a dish that doesn’t stick to the pan:
Proportions of flour, oil, and shortening should be equal. Combining into one seamless whole.
Ingredients
Two tablespoons of melted butter
a half a cup of brown sugar, firmly packed
Obtain 1 can of pineapple rings bathed in 100% juice (reserve the juice)
Cherries in a jar, one jar
1 cake mix (yellow or pineapple)
1 box of instant vanilla pudding, good for 4 servings
3 eggs
Veggie oil and milk
Instructions:
To bake successfully, preheating the oven to 350 degrees is a must.
Apply a generous amount of pan release (recipe below) or non-stick spray to the bundt pan and set it aside.
Pour the melted butter into the bottom of the pan and spread it around. Brown sugar should be sprinkled on top.
Slice the pineapple rings in half and arrange them around the bundt pan alternately with the maraschino cherries as shown. Place aside.
Combine the cake mix and pudding mix in a large bowl or the bowl of a stand mixer. The pineapple juice should be measured into a 1 Cup liquid measuring cup, and then milk should be added to get the total volume to 1 Cup. Follow the instructions on the box to add this to the cake mix together with the eggs and oil.
Put the fruit in a bundt pan and carefully pour the batter on top. When a knife put into the center of the cake comes out clean, it’s ready.
Set the pan aside to cool for 10 minutes. Run a knife along the perimeter, within the ring as well.
To serve, flip the cake upside down onto a dish. Serve warm or at room temperature, slicing between the pineapple rings.