Moist, rich and delicious this Pineapple Upside Down Bundt Cake is sinfully delicious but utterly addicting twist to a classic dessert!
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 handwritten 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.
it’s really easy to make, too. Seriously. All you need is the right pan and our guide, and you’ll have it done in under an hour.
You can even use a boxed cake mix! (Prefer homemade? It’s easy to adapt, too.)
When your friends slice into it and see those perfectly arranged pineapples and cherries, though, they’ll think you baked for hours. Win-win! Here’s how to do it.
1 – Duncan Hines Pineapple Supreme Cake Mix
5 – pineapple slices (no sugar added)
5 – maraschino cherries
1 – Jell-O Vanilla Sugar free Instant Pudding (powder)
1 – 20oz can of Crushed Pineapples (no sugar added)
1 tsp dark brown sugar
Mix cake mix (not prepared) with entire can of crushed pineapple (juice included). Add box of Vanilla pudding (not prepared). Stir until blended.
In bundt cake pan, place the 5 pineapple rings on the bottom with a cherry in the center of each ring. Sprinkle the tsp. of dark brown sugar over the 5 rings.
Spoon cake mix over pineapple rings.
Bake in 325 degree oven (stone) or 350 degree (dark, metal) for 35 to 40 minutes or until done.
Servings Per Recipe: 16
Amount Per Serving: Calories: 94.1, Total Fat: 0.4 g, Cholesterol: 0.0 mg, Sodium: 110.0 mg, Total Carbs: 22.3 g, Dietary Fiber: 0.6 g, Protein: 0.8 g