Pineapple upside-down bundt cake is one of my favorite desserts of all time. I generally love it when the fruits are cooked inside flour, and this may be one of the reasons I love this cake, but I’m pretty sure there still so many reasons that will make you fall in love with it,

INGREDIENTS:

• 1 Can pineapple rings in 100% juice (reserve the juice)
• 1/2 cup butter (1 stick), melted
• 1 Box yellow or pineapple cake mix
• 1/2 cup packed brown sugar
• 1 jar maraschino cherries
• Vegetable oil
• 1 4-serving box instant vanilla pudding
• 3 eggs
• Milk

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INSTRUCTIONS:

1 ) Start by Preheating the oven to 350 degrees F. and then prepare the bundt pan by applying the non-stick spray.

2 ) Melt the butter and evenly pour it into the bottom of the pan. Sprinkle with the brown sugar. Cut the pineapple rings in half and alternate with the maraschino cherries around the bundt pan as shown in the picture. Set aside.

3 ) In a stand mixer or large bowl, stir the cake mix and pudding mix together. Drain the pineapple juice into a measuring cup and add enough milk to make 1 Cup of liquid. Add this with the eggs and the amount of oil called for in the recipe to the cake mixture; following the instructions on the box.

4 ) Carefully pour the batter over the fruit and bake as instructed for a bundt cake. The cake is done when an inserted knife comes out clean. Cool for 10 minutes in the pan. Slide a knife around the edges including the inner ring.

5 ) Invert the cake onto a serving plate. Slice between the pineapple rings and serve warm or room temperature.

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