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Pineapple Upside Down Bundt Cake

This variation of an upside-down pineapple cake couldn't be easier because it starts with a cake mix.—Pat Remour, East Moline, Illinois
  • Total Time
    Prep: 15 min. Bake: 1 hour + cooling
  • Makes
    12-16 servings

Ingredients

  • 1 can (20 ounces) crushed pineapple
  • 1/3 cup packed brown sugar
  • 3 tablespoons butter, melted
  • 8 maraschino cherries
  • 8 pecan halves
  • 1 package (16 ounces) pound cake mix
  • 1 teaspoon grated lemon zest
  • 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 zest, vanilla and remaining pineapple. Spoon over cherries and pecans.
  • Bake at 325° for 60-70 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack; cool completely.

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