PINEAPPLE UPSIDE DOWN BUNDT CAKE
Moist, rich and delicious this Pineapple Upside Down Bundt Cake is sinfully delicious but utterly addicting twist to a classic dessert!
Provided by Maddie Clark
Categories Dessert
Time 1h40m
Number Of Ingredients 11
Steps:
- Preheat oven to 325ºF.
- In large bowl mix together your butter and sugar until light and fluffy.
- Add in your eggs and continue to mix until blended.
- Add in your flour and baking powder and mix again until smooth.
- Pour in your vanilla extract and pineapple juice and mix to combine.
- Grease a 12-cup bundt pan with shortening, then dust it with flour.
- In bowl mix together your brown sugar and butter and pour into bottom of prepared pan.
- Layer your pineapple rings around the bottom of pan and placing a cherry in the center or ring and on the outside.
- Spread the batter bundt pan and bake for 1 1/2 hours or until center is set.
- Immediately turn out onto serving tray, if you don't turn out right away the brown sugar mixture will Harden and stick to pan.
Nutrition Facts : Calories 805 kcal, Carbohydrate 107 g, Protein 7 g, Fat 39 g, SaturatedFat 24 g, Cholesterol 179 mg, Sodium 360 mg, Fiber 1 g, Sugar 77 g, ServingSize 1 serving
PINEAPPLE UPSIDE-DOWN BUNDT® CAKE
A moist twist on the original pineapple upside-down cake.
Provided by Jamie Lowe
Categories Desserts Fruit Dessert Recipes Cherry Dessert Recipes
Time 1h15m
Yield 12
Number Of Ingredients 10
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). 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.
Nutrition Facts : Calories 417 calories, Carbohydrate 57 g, Cholesterol 62.6 mg, Fat 20.1 g, Fiber 0.7 g, Protein 3.6 g, SaturatedFat 6.8 g, Sodium 476.9 mg, Sugar 37.3 g
PINEAPPLE UPSIDE DOWN BUNDT CAKE
Steps:
- Grease your Bundt pan with cooking spray. Pour the 1/2 cup of melted butter into the bottom of the pan and sprinkle the 1/2 cup of brown sugar evenly over the butter.
- Prepare the pineapple by cutting the peeled fruit into rings and coring each ring. Cut each ring in half. Lay the curved edge of each half ring into the indentations of the Bundt pan. Place the maraschino cherries in between each piece of pineapple. You may need more or fewer maraschino cherries and pineapple rings depending on the shape of your Bundt pan.
- Preheat the oven to 350 F. Place the oven rack on the lower middle part of the oven. Cream together the 1/2 cup of butter and 1 1/2 cups of sugar in the bowl of a stand mixer with the whisk attachment until creamy, about 10 minutes on medium-high speed.
- Beat in the 2 eggs and 1 teaspoon vanilla until fluffy.
- Sift together the dry ingredients in a separate bowl.
- Add the dry ingredients alternately with the 1 1/4 cup of milk to the creamed mixture in your stand mixer. Beat after each addition and scrape down the sides of the bowl as needed.
- Pour the cake batter over the prepared Bundt pan.
- Place the pan in the preheated oven and bake for about 40 minutes, or until edges are bubbly and a toothpick comes out of the cake cleanly.
- Remove the cake from the oven and allow it to cool for 15 minutes in the cake pan. Then flip the cake onto your chosen serving platter and serve while it is still warm.
Nutrition Facts : Calories 417 kcal, Carbohydrate 64 g, Cholesterol 74 mg, Fiber 1 g, Protein 4 g, SaturatedFat 10 g, Sodium 307 mg, Sugar 42 g, Fat 17 g, ServingSize 1 cake (12 servings), UnsaturatedFat 0 g
PINEAPPLE UPSIDE DOWN BUNDT CAKE
This variation of an upside-down pineapple cake couldn't be easier because it starts with a cake mix.-Pat Remour, East Moline, Illinois
Provided by Taste of Home
Categories Desserts
Time 1h15m
Yield 12-16 servings.
Number Of Ingredients 8
Steps:
- Drain pineapple, reserving 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. , Prepare cake batter according to package directions, substituting reserved pineapple juice for water. Stir in lemon zest, vanilla and remaining pineapple. Spoon over cherries and pecans. , Bake at 325° for 60-70 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack; cool completely.
Nutrition Facts :
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