Pineapple Upside Down Bundt Cake

Name: Pineapple Upside Down Bundt Cake
Prep time: 1 h 15 min
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 16
Cuisine: Global
Ingredients: 79 milliliters packed brown sugar; 3 Tbsps butter, melted; 567 grams can crushed pineapple; 1 teaspoon grated lemon peel; 8 maraschino cherries; 8 pecan halves; 454 grams package pound cake mix; 1 teaspoon vanilla extract

Pineapple Upside Down Bundt Cake might be a good recipe to expand your dessert recipe box. One portion of this dish contains roughly 2g of protein, 3g of fat, and a total of 149 calories. This recipe covers 3% of your daily requirements of vitamins and minerals. This recipe serves 16. From preparation to the plate, this recipe takes roughly 1 hour and 15 minutes. If you have vanillan extract, butter, pecan halves, and a few other ingredients on hand, you can make it. It is a good option if you're following a gluten free diet.

Instructions

Drain pineapple, reserving juice.

Ingredients you will need

Pineapple

Juice

Combine 1/2 cup pineapple, brown sugar, butter and 3 tablespoons of pineapple juice. Spoon into a greased 10-in. fluted tube pan. Alternate cherries and pecans over the sugar mixture.

Ingredients you will need

Pineapple Juice

Brown Sugar

Pineapple

Cherries

Butter

Pecans

Sugar

Equipment you will use

Frying Pan

Prepare cake batter according to package directions, substituting reserved pineapple juice for water. Stir in lemon peel, vanilla and remaining pineapple. Spoon over cherries and pecans.

Ingredients you will need

Pineapple Juice

Lemon Peel

Pineapple

Cherries

Vanilla

Pecans

Water

Bake at 325° for 60-70 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack; cool completely.

Equipment you will use

Toothpicks