Monday, August 22, 2016

Pineapple Upside Down Cake in a Bundt Pan

I love Pineapple Cake and I love Pineapple Desserts.  I bought a Nordic Cake Pan specifically designed for Pineapple Upside Down Cake but this Bundt Pan is more common and you may already have one.

Pineapple Upside Down Cake in a Bundt Pan

Here's what you'll need:
Preheat the oven to 350 degrees.
1 - Bundt Pan brush well with Pan Release Mix. (equal parts f Crisco, Vegetable Oil and Flour( I start with 1 C of each mixed well and refrigerated in a jar. I always have it available for all of my baking needs. It's the only foolproof release for any intricately designed Bundt Pan.

This is the Bundt Pan you need.
The design allows for the placement
of Pineapple Slices alternating
with Maraschino Cherries.

8 TBS Butter, melted
1/2 C Dark Brown Sugar
1 - 20 oz. can of  Sliced Pineapple Rings, reserve the Juice.
1 jar of Maraschino Cherries
1 Box of Duncan Hines Yellow Cae Mix
1 - 3.4 oz box of Vanilla Pudding Mix
3 Large Eggs
1/3 C Vegetable Oil
1/3 C Whole Milk + more as needed. (Pour the Juice from the Pineapple Rings into a 1 C Glass Measuring Cup and add enough Milk to equal 1 C of Liquid)

In the Bundt Pan:
Sprinkle evenly with Sugar, Do Not Stir.

Cut the Pineapple Rings in Half.
Alternate Pineapple Halves ( cut side up) and Cherries into the indentations of the Pan on top of the Sugar.
1  Pineapple Slice, 1 Cherry, until the entire Pan is filled.

In a Large Mixing Bowl:
Cake Mix
Pudding Mix
Whisk well.

Liquid from the Measuring Cup.
Whisk well.

Vegetable Oil
Whisk well until completely combined.

Carefully Spoon Batter into the Pan.

Bake 30 minutes.
A toothpick in the center should come out clean.

Remove pan to a rack to cool 10 minutes.
Invert cake onto a rack to cool completely.

Peace in the Kitchen!.

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