Pineapple Upside-Down Bundt Cake
You can never have too many dessert recipes, so give Pineapple Upside-Down Bundt Cake a try. This recipe serves 24. One serving contains 265 calories, 3g of protein, and 7g of fat. This recipe covers 15% of your daily requirements of vitamins and minerals. A mixture of reserved pineapple juice, pineapple, maraschino cherries, and a handful of other ingredients are all it takes to make this recipe so tasty. From preparation to the plate, this recipe takes about 1 hour and 15 minutes.
Instructions
Heat oven to 350F. In 12-cup fluted tube (bundt) cake pan, pour melted butter.
Sprinkle brown sugar evenly over butter. Line bottom of pan with pineapple slices.
Place 1 cherry to center of each pineapple slice.
In large bowl, beat cake mix, pineapple juice, oil and eggs with electric mixer on low speed until moistened; beat 2 minutes on high speed.
Pour into pan over fruit.
Bake 40 to 45 minutes or until cake is golden brown and springs back when touch lightly. Cool cake in pan 10 to 15 minutes. Plate heatproof plate upside down over pan; turn plate and pan over.