This post is more about the method of making the cake than the recipe. Especially when the recipe uses a boxed cake mix. Nothing wrong with that but it is a pretty standard recipe. I took screen shots of this suggested method (and recipe) off of Facebook and unfortunately I didn’t capture where it was from so I can’t give proper credit.
Below are the instructions as written. I didn’t change any of the recipe except that I used half as many pineapple rings and cherries. What I used fit nicely into the grooves of the bundt pan. Plus, adding more seemed over the top. I would recommend being very careful when you pour the batter in the pan so as to not knock over the pineapple. I though I was being careful but then, as you can see from the finished picture, some still fell over. Spooning the batter into the pan until the pineapple is covered may be the way to go.
This was a very good cake. If you like pineapple upside down cake, you’ll like this.
- 1/2 cup butter, melted
- 1/2 cup packed brown sugar
- 1 can pineapple rings (reserve juice)
- 1 jar maraschino cherries
- 1 box yellow or pineapple cake mix (I went with yellow)
- 1 box vanilla pudding
- 3 eggs
Preheat oven to 350 degrees. Thoroughly spray a bundt pan with nonstick spray.
Melt the butter and pour into the bottom of the pan. Sprinkle evenly with the brown sugar. Cut the pineapple rings in half and alternate in the pan with the cherries (see picture).
In a stand mixer or large bowl, combine cake mix and pudding. Drain pineapple juice into a measuring cup and add enough milk to make one cup. Add to the cake mix along with the eggs and the amount of oil the cake mix calls for. Flow instructions on cake mix for beating the cake mix (usually two minutes).
Carefully pour the batter into the pan and bake as instructed for a bundt cake. Cool ten minutes in the pan. Run a knife around the edges and invert cake onto a serving plate. Let cool completely or serve warm.