One of my 7 year old granddaughter Aya’s favorite things is pineapple. We both thought that this Upside Down Cake sounded like a great idea!
For this you will need:
1/2 cup butter, melted
1/2 cup packed brown sugar
1-20 oz. can pineapple slices, juice reserved
1 jar maraschino cherries
1 box yellow cake mix
1-3.4 oz. box vanilla pudding mix
1/3 cup vegetable oil
1/3 cup milk, plus more as needed
Preheat the oven to 350°. 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. Aya and her mom worked on sprinkling in the brown sugar together.
Cut the pineapple rings in half and, alternating with the cherries, place into the butter-brown sugar mixture in the bottom of the pan. Aya put in the cherries while I did the pineapples.
In a large bowl, combine the cake and pudding mixes together. My 3 year old granddaughter Aly was the helper on this task.
Add the reserved pineapple juice and milk. The combination of the two should equal one cup. Measure the pineapple juice first, then add enough milk to make 1 cup. 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. I had to bake for 10 minutes longer before my toothpick came 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.
I had never owned a bundt pan before and was amazed at how easily this cake came out of the pan!