Pineapple Upside-Down Bundt Cake
Total Time: Prep: 15 min. Bake: 1 hour + cooling，Makes: 16 servings
This upside-down pineapple Bundt cake, which is a variation on the classic confection, couldn’t be easier because it starts with a cake mix. —Pat Remour, East Moline, Illinois
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
- Whipped topping, optional
Directions
- Preheat oven to 325°. 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 until a toothpick inserted in the center comes out clean, 60-70 minutes. Cool for 10 minutes before removing from pan to a wire rack; cool completely. If desired, serve with whipped topping and additional cherries.
NutritionFacts
1 piece: 187 calories, 5g fat (2g saturated fat), 29mg cholesterol, 127mg sodium, 36g carbohydrate (25g sugars, 0 fiber), 2g protein.
