Pineapple Upside-Down Bundt Cake

  • Prep 15 min
  • Total 2 hr 0 min
  • Servings 12

Ingredients

Steps

  • 1
    Heat oven to 350°F. Generously spray 12-cup fluted tube cake pan with baking spray with flour. Pour melted butter evenly in bottom of pan. Sprinkle brown sugar evenly over butter. Place pineapple slices over sugar; press in lightly. Place 1 cherry in center of each pineapple slice.
  • 2
    Add enough water to reserved pineapple juice to measure 1 cup. In large bowl, beat cake mix, pineapple juice, oil and eggs with electric mixer on medium speed 2 minutes, scraping bowl occasionally. Pour batter over pineapple and cherries.
  • 3
    Bake 36 to 41 minutes or until toothpick inserted in center comes out clean. Remove from oven; cool 20 minutes. Run metal spatula around outer and inside edge of pan to loosen cake. Place heatproof serving plate upside down over pan; turn plate and pan over. Remove pan. Cool 45 minutes. Serve warm or cool. Store loosely covered in refrigerator.

  • Top slices of cake with dollops of whipped cream.
  • Using baking spray with flour when making Bundt cakes makes removal from the pan easier.
  • Using a serrated knife for slicing makes it easy to cut through the pineapple slices and cake.

Nutrition Facts

Serving Size: 1 Serving
Calories
260
Calories from Fat
90
Total Fat
11g
16%
Saturated Fat
3g
15%
Trans Fat
0g
Cholesterol
65mg
22%
Sodium
260mg
11%
Potassium
70mg
2%
Total Carbohydrate
38g
13%
Dietary Fiber
0g
0%
Sugars
23g
Protein
3g
% Daily Value*:
Vitamin A
4%
4%
Vitamin C
2%
2%
Calcium
10%
10%
Iron
6%
6%
Exchanges:
1 Starch; 0 Fruit; 1 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 2 Fat;
Carbohydrate Choice
2 1/2
*Percent Daily Values are based on a 2,000 calorie diet.
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