January 18, 2017

Pineapple Upside Down

Bundt Cake

1/2 c Butter, melted
1/2 c Brown Sugar, packed
20 oz can Pineapple Slices, juice reserved
1 jar Maraschino Cherries
1 box Yellow Cake Mix
3.4 oz box Vanilla Pudding Mix
3 Eggs
1/3 c Vegetable Oil
1/3 c Milk, plus more as needed
1 c Chopped Pecans
Preheat oven to 350 degrees. Spray Bundt pan with non-stick spray. Evenly pour melted butter into bottom of pan and top with brown sugar and pecans. Cut pineapple rings in half and place on edge, alternating with cherries, into butter/sugar/pecan mix. In large bowl, combine cake mix and pudding mix. When you add reserved pineapple juice and milk, you should have 1 cup of liquid. Add both, then add eggs and vegetable oil and mix until fully blended. Pour batter evenly over pineapples and cherries. Bake 30 min, following cake mix instructions for Bundt pan, until toothpick comes out clean. Cool 10 min before running a knife around the edges and inner ring of the pan. Invert to serving plate and slice to serve.