Description
A classic pineapple upside-down cake with a tropical twist—moist yellow cake topped with caramelized pineapple rings and cherries, baked to golden perfection in a Bundt pan.
Ingredients
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1 box yellow cake mix
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1 (3.4 oz) box instant vanilla pudding mix
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½ cup sour cream
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½ cup vegetable oil
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½ cup pineapple juice (from the can)
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4 large eggs
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¼ cup melted butter
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½ cup packed brown sugar
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6–8 pineapple rings
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Maraschino cherries
Instructions
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Preheat oven to 350°F. Grease a 12-cup Bundt pan.
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Pour melted butter and sprinkle brown sugar evenly in the bottom.
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Arrange pineapple rings and place cherries in the center of each.
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In a bowl, combine cake mix, pudding mix, sour cream, oil, juice, and eggs. Mix well.
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Pour batter over pineapple layer.
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Bake 50–55 mins or until a toothpick comes out clean.
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Cool for 10–15 minutes, then invert onto a serving plate.
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Serve warm or chilled. Store leftovers in the fridge.
- Prep Time: 20 min
- Cook Time: 55 min