Pineapple upside down bundt cake

• Vegetarian

• Produce

  • 1 20-ounce can Pineapple, slices

• Refrigerated

  • 3 Eggs

• Baking & Spices

  • 1/2 cup Brown sugar, packed
  • 1 box Cake mix, yellow
  • 1 3.4-ounce box Vanilla pudding mix

• Oils & Vinegars

  • 1/3 cup Vegetable oil

• Dairy

  • 1/2 cup Butter
  • 1/3 cup Milk

• Desserts

  • 1 jar Maraschino cherries

Found on tiphero.com

Description

Directions

• Preheat the oven to 350 degrees Fahrenheit (175 degrees Celsius). Spray a bundt pan with nonstick spray. Evenly pour the melted butter into the bottom of the bundt pan and top with the brown sugar. TipHero | TipHero Cut the pineapple rings in half and, alternating with the cherries, place into the butter-brown sugar mixture in the bottom of the pan. In a large bowl, combine the cake and pudding mixes together. Add the reserved pineapple juice and milk. Add the eggs and vegetable oil, and mix until fully blended. TipHero | TipHero Pour the batter evenly over the pineapple and cherries. TipHero | TipHero Bake for 30 minutes, following the cake mix instructions for a bundt pan, until an inserted toothpick comes out clean. TipHero | TipHero Cool the cake for about 10 minutes before running a knife around the edges and inner ring of the pan. Invert onto a serving plate and slice between pineapple rings to serve.