Who doesn’t love a sweet, moist cake? The pineapple upside down cake is one of my favorites to make, along with it being once of the easiest! All you need is a handful of ingredients and a bundt pan… Read on for the full recipe to this delightful tasting dessert.

INGREDIENTS:

• Cooking spray, for pan ( I prefer Pam* baking spray made with flour)
• 1 box yellow cake mix
• 1/3 c. packed light brown sugar
• 1/4 c. butter, melted
• 1/3 c. vegetable oil
• 3 large eggs
• 20 oz. can of pineapple slices (halved)
• 1 c. pineapple juice(from the can of pineapple slices)
• at least 20 maraschino cherries with the stems removed

DIRECTIONS:

1. Preheat your oven to 350°.
2. Make sure you grease your bundt pan well with cooking spray.
3. In a bowl, whisk together the melted butter and brown sugar. Pour this mixture into bottom of your bundt pan. 
4. Carefully place maraschino cherries and pineapple rings (cut in half) around the bottom of the pan, alternating between each.  
5. In a different bowl, beat together cake mix, vegetable oil, pineapple juice, and 3 eggs. Take your time and carefully pour this batter over the pineapples and cherries.
6. Bake 35-45 minutes until browned. Use a toothpick or fork; when it comes out clean, it is done. 
7. Let cake cool for 15 minutes – 20 minutes in the bundt pan. Place a serving platter or a heat proof plate on the top of the bundt pan and flip over slowly when cool. The cake should easily release from the pan.
8. It’s absolutely your choice to serve room temperature or cool. Vanilla Ice Cream is a dream with this cake. Refrigerate any leftovers.

Have you had pineapple upside down cake before? Let me know what your favorite dessert is in the comment section below… As always, thanks for reading!!

Stay safe, xotj