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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (102g) Recipe makes 12 servings The following items or measurements are not included below: pineapple cake mix |
||
| Calories 151 | ||
| Calories from Fat 83 | (54%) | |
| Amount Per Serving | %DV | |
| Total Fat 9.3g | 14% | |
| Saturated Fat 2.4g | 11% | |
| Monounsaturated Fat 2.6g | ||
| Polyunsaturated Fat 3.6g | ||
| Trans Fat 0.0g | ||
| Cholesterol 57mg | 19% | |
| Sodium 35mg | 1% | |
| Potassium 106mg | 3% | |
| Total Carbohydrate 16.4g | 5% | |
| Dietary Fiber 0.4g | 1% | |
| Sugars 15.8g | ||
| Protein 1.8g | 3% | |
Pineapple Upside Down Bundt Cake
By: Nanita
Apr 10, 2004
I love bundt cakes because they are so easy to serve. I found this recipe on a camping website and adapted it for use in the home kitchen instead of on the camp fire! It comes out great and it will be the easiest pineapple upside down cake you'll ever serve!
SERVES 12
Ingredients
Topping
-
1 (20 ounce) can crushed pineapple, drained (reserve juice)
- 1/2 cup brown sugar
- 2 tablespoons butter
- maraschino cherry, halves
Cake
-
1 (18 ounce) box pineapple cake mix or yellow cake mix (I used Betty Crocker Pineapple Cake Mix)
- 3 eggs
- 1 1/4 cups water (use part reserved pineapple juice)
- 1/3 cup oil
Directions
1
Preheat oven to 350°F.2
Melt butter in bundt pan in oven.3
Spray cooking spray on the parts of the pan that aren't covered by the melted butter.4
Sprinkle brown sugar over melted butter.5
Place maraschino cherries on top of sugar.6
Spread crushed pineapple over all.7
Mix cake ingredients according to the package directions regarding time and mixer speeds.8
Pour cake mix over topping ingredients in pan.9
Bake for 40 minutes, until golden brown.10
Test for doneness, knife or toothpick inserted should come out clean.11
Immediately invert onto serving platter and remove pan carefully so none of the topping stays in the pan.12
Cool completely before serving.
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Featured Reviews for This Recipe
From: Dottie Doodles
On Aug 1, 2009
Delicious and so pretty fresh out of the bundt pan! Both kids and adults love this one!
From: Reenie #2
On Jul 19, 2009
This cake is delicious! First time using a bundt pan. I used 5 tbsp butter and extra brown sugar and let the brown sugar and butter cook together in the pan prior to adding cake mix. This helped the brown sugar carmalize rather than remain grainy. Came out beautiful too!
From: Julie in TX
On Nov 15, 2004
I baked this cake tonight. It looks just like the picture. I was a little disappointed that the brown sugar mixture was still a little grainy. I like it a little more carmelized also. I will bake it again and I think that the next time I will melt the butter and brown sugar in an iron skillet and then pour it into the bundt pan. I believe this will give it the carmelized texture I prefer. It's definitely a keeper recipe.
From: Peggy Lynn
On Jun 20, 2004
I also used four tablespoons of butter and the one cup of pineapple juice and a quarter cup of water. Used extra brown sugar and used pineapple cake mix. Very rich, Very sweet!Such a pretty cake also. Thnks!Peggy Lynn
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