Pineapple Upside Down Bundt Cake
Servings 12 servings
Calories 375kcal
Ingredients
- 8 pecan halves
- 8 maraschino cherries plus additional for garnishing
- 4 Tbsp butter melted
- 1/4 cup packed light brown sugar
- 1 8 oz crushed pineapple well drained
- 1 15.25 oz butter cake mix
- 1/3 cup all-purpose flour
- 1 cup whole buttermilk or 1 [8] oz sour cream
- 3/4 cup vegetable oil
- 4 large eggs
- 1 tsp pure vanilla
- 1/4 tsp almond or rum extract
- 2 cups fresh whipped cream or 1 [8] oz frozen whipped topping thawed
Instructions
- Preheat the oven to 350°F. Liberally spray a bundt pan with baking spray.
- Arrange the pecan halves and maraschino cherries over the bottom of the pan.
- Mix together the melted butter and brown sugar. Pour the butter-brown sugar mixture around the pecans and cherries.
- After draining pineapple, pat dry with a paper towel. Spread evenly over the brown sugar, pecans and cherries.
- Beat together the cake mix, all-purpose flour, buttermilk, vegetable oil, eggs, vanilla and almond or rum extracts. Beat for 2-3 minutes until creamy.
- Gently pour over the ingredients in the bottom of the pan.
- Bake for 30-35 minutes until golden and a toothpick inserted into the center comes back clean.
- Cool completely in the pan before turning over onto a serving platter.
- Garnish with whipped cream and additional maraschino cherries, if desired.
Nutrition
Serving: 1serving | Calories: 375kcal | Carbohydrates: 43g | Protein: 5g | Fat: 22g | Saturated Fat: 15g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 74mg | Sodium: 340mg | Potassium: 89mg | Fiber: 1g | Sugar: 25g | Vitamin A: 242IU | Vitamin C: 1mg | Calcium: 40mg | Iron: 1mg