Easy Pineapple Upside-Down Bundt Cake (Cake-mix version.)
For those of you who are in a hurry and want to use a short-cut version, this is a simplified method and it is also very good too. This cake is great for the holidays and goes do well with a Baked Ham or Fried Chicken.
~~Ingredients ~~
1/2 cup (1 stick) unsalted Kerrygold or Danish Lurpak butter, divided
1 cup firmly packed light brown sugar
1 (20 oz.) can pineapple slices (drained, reserve the juice and cut pineapple slices in half)
20 maraschino cherries (or more as desired) No stems
1 (15.25 oz.) Betty Crocker yellow cake mix
4 large eggs, room temp
1 cup reserved pineapple juice & water (add enough water to total 1 cup with the reserved drained pineapple juice)
1 teaspoon vanilla extract
Additional
Butter & flour to rub on pan for easy cake release.
~~Instructions ~~
Preheat your oven to 350 degrees or 325 for dark-coated pans.
Prepare your bundt pan with butter and flour. Rub butter generously in every crack and crevice, leaving no surface untouched. Sprinkle flour all over the sides and bottom of the bundt pan. Shake out any excess flour over a piece of wax paper or a trash can.
In a microwaveable dish, melt 1/4 cup butter and pour evenly into your bundt pan around the bottom. Then sprinkle the light brown sugar over the melted butter, making sure to get evenly over the bottom of your bundt pan.
Next, Arrange the halved pineapple slices in the bottom of your bundt pan nestling them circle part down into the ridges of your bundt pan. Then place maraschino cherries between the slices of pineapple. Push down gently on the cherries to firmly place them in the brown sugar.
Now, mix your batter. Do not use the instructions on the back of the box.
In a large box, add the yellow cake mix, 1/4 cup melted butter, the beaten eggs, pineapple juice/water and the vanilla extract. Mix until everything is just combined. Do not over-mix this cake.
Next, pour the mixed batter into your bundt pan slowly around your pineapple slices so they remain upright, and don’t fall over.
Bake at 350° degrees for 30-35 minutes, or until an inserted toothpick, or butter knife comes out clean. A fully baked cake should spring back when lightly touched.
Place your serving platter over the bottom of the bundt pan and invert the cake onto your platter and set aside for 5 minutes to allow the cake to release from the pan.
Remove the bundt pan and continue cooling uncovered.
Great while served warm too or store for later.
Note: Do not open oven door during the cooking process.
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