This little beauty is still a classic regardless of what pan it's made in! Fruity, gooey, buttery deliciousness is packed into every bite. Obviously I added dark rum to this recipe because why not, but it can be easily omitted and the flavor and outcome won't suffer one bit. This is a pretty simple recipe with 3 main components - the batter, the glaze, and of course, the fruit. If you wanted to learn how to make the batter completely from scratch, you came to the wrong blog (maybe someday!). This is one of those recipes where you amp up store bought cake mix and no one will be the wiser for it once they take their first bite. Because of these shortcuts, this is also a quick little bundt to whip up!
Seriously, you can't help but smile when putting a pineapple upside down cake on the table on a sunny summer day!
Servings: 8-12
Prep Time: 15 minutes
Total Time: 1 hr
INGREDIENTS:
Rum Glaze...
1/2 cup packed brown sugar (I use dark brown sugar, but light brown sugar will work just as well!)
1/4 cup melted butter (half a stick)
1/4 cup pineapple juice
1/3 cup dark spiced rum (for the non-alcoholic version, you can substitute more pineapple juice here)
The Cake...
1 box yellow cake mix
1/3 cup vegetable oil
1/2 cup pineapple juice
1/2 cup water
3 eggs
4 pineapple slices, halved
8 marachino cherries without their stems
DIRECTIONS:
Preheat oven to 350 degrees F and generously grease a bundt pan with cooking spray.
In a medium size bowl, mix the ingredients for the glaze. It will be watery but that's ok. Mix for about 3 minutes - you'll want the brown sugar to be incorporated pretty well.
Pour the glaze in the bottom of your prepared bundt pan.
Place the halved pineapple rings and the cherries around the bottom of the pan on top of the glaze, alternating between each type of fruit.
In a large bowl, beat together the cake mix, vegetable oil, pineapple juice, water, and eggs. Carefully pour the batter over the pineapples and cherries in the bundt pan.
Bake for 35-40 minutes, or until a toothpick come out clean.
Let the cake cool for about 10 minutes in the pan. If you try to get it out too soon, the cake may not hold together, but if you leave it in the pan for too long, the fruit may start to stick to the pan as the sugar cools.
Run a small knife around the edges and center of the pan to help th cake release. Invert the cake onto its serving tray.
Enjoy!
Comments