Pineapple Upside Down Bundt Cake Recipe

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Pineapple Upside Down Bundt Cake Recipe

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5 1 1
MAKES:
12-16 servings
TOTAL TIME:
Prep: 15 min. Bake: 1 hour + cooling
MAKES:
12-16 servings
TOTAL TIME:
Prep: 15 min. Bake: 1 hour + cooling

Ingredients

  • 1 can (20 ounces) crushed pineapple
  • 1/3 cup packed brown sugar
  • 3 tablespoons butter or margarine, melted
  • 8 maraschino cherries
  • 8 pecan halves
  • 1 package (16 ounces) pound cake mix
  • 1 teaspoon grated lemon peel
  • 1 teaspoon vanilla extract

Directions

Drain pineapple, reserving juice. Combine 1/2 cup pineapple, brown sugar, butter and 3 tablespoons of pineapple juice. Spoon into a greased 10-in. fluted tube pan. Alternate cherries and pecans over the sugar mixture.
Prepare cake batter according to package directions, substituting reserved pineapple juice for water. Stir in lemon peel, vanilla and remaining pineapple. Spoon over cherries and pecans. Bake at 325° for 60-70 minutes or until a wooden pick inserted near the center comes out clean. Cool in pan 10 minutes before removing to a wire rack; cool completely. Yield: 12-16 servings.
Originally published as Pineapple Bundt Cake in Country Woman May/June 1996, p35

  • 1 can (20 ounces) crushed pineapple
  • 1/3 cup packed brown sugar
  • 3 tablespoons butter or margarine, melted
  • 8 maraschino cherries
  • 8 pecan halves
  • 1 package (16 ounces) pound cake mix
  • 1 teaspoon grated lemon peel
  • 1 teaspoon vanilla extract
  1. Drain pineapple, reserving juice. Combine 1/2 cup pineapple, brown sugar, butter and 3 tablespoons of pineapple juice. Spoon into a greased 10-in. fluted tube pan. Alternate cherries and pecans over the sugar mixture.
  2. Prepare cake batter according to package directions, substituting reserved pineapple juice for water. Stir in lemon peel, vanilla and remaining pineapple. Spoon over cherries and pecans. Bake at 325° for 60-70 minutes or until a wooden pick inserted near the center comes out clean. Cool in pan 10 minutes before removing to a wire rack; cool completely. Yield: 12-16 servings.
Originally published as Pineapple Bundt Cake in Country Woman May/June 1996, p35

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beclosey User ID: 7465070 7346
Reviewed Oct. 29, 2013

"Amazing!! I used a yellow cake mix instead & left out the nuts & cherries and it was still amazing"

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