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Pineapple Upside-Down Bundt® Cake

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Pineapple Upside-Down Bundt® Cake

Directions

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Ingredients :

  • cooking spray with flour
  • ½ cup melted butter
  • ½ cup packed brown sugar
  • 1 (8 ounce) can pineapple rings
  • 1 (4 ounce) jar maraschino cherries
  • 1 (18.25 ounce) box yellow cake mix
  • 1 (3.5 ounce) package instant vanilla pudding mix
  • ¼ cup whole milk
  • or more as needed
  • ⅓ cup vegetable oil
  • 3 eggs
  • Methods :

  • Preheat the oven to 350 degrees F (175 degrees C). Grease fluted tube pan (such as Bundt®) with cooking spray with flour.
  • Pour melted butter into the bottom of the prepared pan. Sprinkle brown sugar evenly on top. Drain pineapple rings over a measuring cup; reserve juice. Cut rings in half. Alternate placing halved pineapple rings and maraschino cherries around the pan. Set aside.
  • Combine cake mix and pudding mix in a large mixing bowl. Pour enough milk into the reserved pineapple juice to make 1 cup of liquid; add to cake and pudding mixture. Pour in vegetable oil. Mix on low speed, adding 1 egg at a time until blended. Increase speed to medium; mix until thoroughly combined and smooth, about 2 minutes. Pour batter over pineapples and cherries in the pan.
  • Bake in the preheated oven until a toothpick inserted into the center comes out clean, 33 to 40 minutes. Let cool for 10 minutes before removing from pan.
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