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:
Liquid from the Measuring Cup.
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!.