Pineapple Upside-Down Bundt Cake
By Jamie Lowe
A moist twist on the original pineapple upside-down cake.
Prep: 30 mins
Cook: 35 mins
Additional: 10 mins
Total: 1 hr 15 mins
Yield: 1 fluted tube cake
cooking spray with flour
½ cup melted butter
½ cup packed brown sugar
1 (8 ounce) can pineapple rings
1 (4 ounce) jar maraschino cherries
1 (18.25 ounce) box yellow cake mix
1 (3.5 ounce) package instant vanilla pudding mix
¼ cup whole milk, or more as needed
⅓ cup vegetable oil
Preheat the oven to 350 degrees. Grease fluted tube pan (such as Bundt®) with cooking spray with flour.
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.
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.
Bake in the preheated oven until a toothpick inserted into the center comes out clean, 33 to 40 minutes. Let cool for 10 minutes before removing from pan.
Note from Kimberly @ SHF:
I made this cake for my husband during the holidays and this is the best pineapple upside-down cake we've ever had. I baked mine for 45 minutes and it was perfect.