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 Pineapple Upside Down Bundt Cake. Preheat oven to 350° and grease a bundt pan (generously) with cooking spray. In a medium bowl, whisk together melted butter and brown sugar, then pour mixture into bottom of bundt pan. Place halved pineapple rings and cherries around the bottom of the pan, alternating between each

The beloved pineapple upside-down cake gets a whole new shape in this innovative recipe. Use your Bundt pan to create a perfect ring of rich, fruit-topped dessert.

This recipe was hand written and submitted by Gloria Felts. Gloria is one of the original founders of Twin Rivers Estates. She is the sweetest person you could ever know.

–½ cup butter, melted
–½ cup packed brown sugar
–1 – 20-ounce can pineapple slices, juice reserved
–1 jar maraschino cherries
–1 box yellow cake mix
–1 – 3.4-ounce box vanilla pudding mix
–3 eggs
–⅓ cup vegetable oil
–⅓ cup milk, plus more as needed

Preheat the oven to 350 degrees Fahrenheit (175 degrees Celsius). Spray a bundt pan with nonstick spray.
Evenly pour the melted butter into the bottom of the bundt pan and top with the brown sugar.
Pineapple Upside Down Cake Animation
Cut the pineapple rings in half and, alternating with the cherries, place into the butter-brown sugar mixture in the bottom of the pan.
In a large bowl, combine the cake and pudding mixes together. Add the reserved pineapple juice and milk. Add the eggs and vegetable oil, and mix until fully blended.
Pour the batter evenly over the pineapple and cherries.
Bake for 30 minutes, following the cake mix instructions for a bundt pan, until an inserted toothpick comes out clean.
Cool the cake for about 10 minutes before running a knife around the edges and inner ring of the pan. Invert onto a serving plate and slice between pineapple rings to serve.
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