Quick unbelievably tasty pineapple upside down Bundt cake
This must have quick and easy pineapple upside down cake is so rich and creamy. I’m telling you, it literally melts in your mouth!
Equipment
- Bundt Cake Pan
Ingredients
- 1/3 Cup Brown sugar
- 1 Stick Butter Melted
- 1/3 Cup Vegetable oil
- 1/3 Cup Milk
- 1 Tsp Pure vanilla extract
- 1 3.4oz Instant vanilla pudding
- 1 Box Yellow cake mix
- 3 Eggs
- 1/2 Tsp Sugar
- 1 jar Maraschino cherries
- 1 20oz Pineapple slices Canned Save the juice
- Non-stick spray
Instructions
- Preheat oven to 350 degrees
- Spray non-stick spray on the bottom and sides of your Bundt cake pan. This will ensure that your cake comes out of the pan without sticking.Non-stick spray
- Mix your butter and brown sugar in a small bowl. Stir the ingredients until it dissolves.1/3 Cup Brown sugar, 1 Stick Butter
- Add in a circular motion around your Bundt cake pan.
- Place your canned pineapples in each of the creases of the pan. Place cherries in between each pineapple. Set the Bundt cake pan to the side.1 20oz Pineapple slices, 1 jar Maraschino cherries
- Mix in your yellow cake mix, granulated sugar, and instant vanilla pudding.1 3.4oz Instant vanilla pudding, 1 Box Yellow cake mix, 1/2 Tsp Sugar
- Next in a separate bowl add eggs, milk, vanilla extract, and oil. Once thoroughly mixed, add to your dry cake mixture.1/3 Cup Milk, 1 Tsp Pure vanilla extract, 1 Box Yellow cake mix, 3 Eggs, 1/3 Cup Vegetable oil
- Mix until the batter is smooth and free of lumps. Pour in a circular motion into the Bundt cake pan.
- Bake at 350 degrees for 40-45 minutes. Let cool for 30 minutes before attempting to remove from pan.
- Take a butter knife and gently slide around cake to make sure it’s not sticking. Grab a cake pan and gently turn pan upside down on the cake pan while holding the top of pan. Your cake should easily slide out.
Notes
Make sure to refrigerate cake because of the fruit. This cake taste great with ice cream.