Pineapple Upside Down Bundt Cake with Cake Mix
Ingredients
- - 1/2 cup butter melted
- - 1/2 cup brown sugar
- - 1 15.25 oz can pineapple slices, drained (juice reserved)
- - Maraschino cherries
- - 1 15.25 oz box yellow or pineapple cake mix
- - 1 cup reserved juice add water if needed
- - 1/3 cup oil
- - 3 eggs
Instructions
- Preheat oven to 350°F. Grease Bundt pan.
- Pour butter in pan, sprinkle with brown sugar.
- Arrange halved pineapple slices and cherries.
- Mix cake batter with juice, oil, and eggs. Beat 2 min.
- Pour over fruit, bake 45–50 min.
- Cool 15 min, invert, and serve.
Notes
- Store at room temp 2 days, refrigerate 5 days.
- Freezes well up to 2 months.
- Freezes well up to 2 months.