Pineapple Upside-Down Bundt Cake

A little twist to the traditional pineapple upside-down cake! Bundt cakes are a popular treat during the holiday season but then again, so are fruit cakes... so why not combine them?

This delicious cake can be served as a morning delight or as a dessert—YOU choose.

This was my first time making this recipe, but surely not the last. I made it for dessert at Christmas and it went over very well. Incredibly moist and a perfect consistency of that sweet, pineapple flavor.

One of the most exciting things about this recipe is that it called for maraschino cherries. Now maraschino cherries (although delicious) are LOADED with high-fructose corn syrup and artificial dyes—notably Red 40, also called Allura Red, which my mother is deathly allergic to. So why am I excited? I found maraschino cherries with NO ARTIFICIAL DYES!! Messetta Maraschino cherries have 0 artificial dyes and 0 preservatives, we love that and we wish more brands we more conscientious towards that. As you can see, I am very passionate about artificial dyes and preservatives and will be dedicating that passion to a blog post very soon.

Alright no more blabbering for now... here is the recipe!

What You Will Need:

• 1/2 Cup butter (1 stick), melted

• 1/2 Cup packed brown sugar

• 1 Can pineapple rings in 100% juice (reserve the juice)

• 1 Jar maraschino cherries

• 1 Box yellow or pineapple cake mix

• 1 4-serving box instant vanilla pudding

• 3 eggs

• Vegetable oil

• Milk

Instructions:

1. Preheat the oven to 350º F.

2. Prepare the bundt pan by generously applying pan release (recipe below) or non-stick spray.

3. Melt the butter and evenly pour into the bottom of the pan. Sprinkle with the brown sugar.

4. Cut the pineapple rings in half and alternate with the maraschino cherries around the bundt pan as shown in the picture. Set aside.

5. In a stand mixer or large bowl, stir the cake mix and pudding mix together. Drain the pineapple juice into a measuring cup and add enough milk to make 1 Cup of liquid. Add this with the eggs and the amount of oil called for in the recipe to the cake mixture; following the instructions on the box.

6. Carefully pour the batter over the fruit and bake as instructed for a bundt cake. The cake is done when an inserted knife comes out clean.

7. Cool for 10 minutes in the pan. Slide a knife around the edges including the inner ring.

8. Invert the cake onto a serving plate. Slice between the pineapple rings and serve warm or room temperature.

9. Enjoy!

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Recipe Credited to Cooking With Elizabeth