- 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
Note: It takes longer to bake than 30 mins as the video indicates. I would say 40 mins as another viewer commented. Plus it is also a must to let the cake COOL before inverting onto a serving plate. I followed the video on the baking time (plus five min) and should have follow my gut.....will give it another try! While the cake dropped slightly, the taste is still awesome.
True. My cake dropped mostly from the center bake time should be around 37-40 mins and then completely cool before inverting will have to try it again.
Made this cake 🎂 this past Saturday to enjoy for Sundays luncheon and it was a HIT! I was flooded with compliments and EVERYONE wanted seconds! For the base I went with Duncan Hynes-yellow Classic cake mix (really MOIST), Lybby's pineapple slices, JELLO vanilla instant pudding mix and the rest of the ingredients eggs, butter and maraschino cherries 🍒 used store brand. This cake not only tasted awesome but looked awesome-my friend comments "It looks like a cake from a FANCY Restaurant!"... This will be my go to for Pineapple 🍍 Upside Down cake for years to come! Remember to use real brand name for at least the cake mix, jello and pineapples and ENJOY!
Was it nice and rich or a little dry? Video didn't have measurements but someone commented the measurements so would like to make it as accurate as I can
I went to get the pudding mix today and didn't know what kind to get. but I seen instant vanilla pudding which was for pie and I seen one for jello. So please tell me what kind I should get?
PINEAPPLE UPSIDE DOWN BUNDT CAKE Prep Time: 10 minutes Total Time: 40 minutes You’ll Need - 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 How To 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. 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. Tip When you add the reserved pineapple juice and milk in step 4, they should equal 1 cup of liquid. If you like, you can first pour the reserved pineapple juice into a liquid measuring cup. Add enough milk until you have 1 cup of liquid. Add the liquid to the combined cake-and-pudding mix, then proceed with the recipe.
I made mine without the pudding (didn't seem necessary) and used pineapple juice as my liquid (added water as needed to make the 1C of liquid for the cake mix). It turned out wonderful! I did have to bake it longer than the 30 minutes; more like 40, but it could have been because my Bundt pan was smaller than the video shows. I also did individual ramekins with the butter/brown sugar mixture and a ring of pineapple, topped with the cake batter. They were good too!
