- It calls for 1 stick of butter which I used, but next time I would cut that down a little.
- They don’t tell you to drain the cherries, another slight change I would make next time.
- I used Pam and it worked perfectly.
- My cake took about 50 minutes to bake, so don’t base baking time on what they say!
Wednesday, August 03, 2016
Pineapple Upside Down Bundt Cake!
My husband and I are foodies – yes we are and we admit it. We are not afraid to say we enjoy a good pie or cake. While some cakes are ‘from scratch’ recipes, I prefer to find a recipe for a good cake that has the basis of a mix. I don’t have a well stocked pantry with all kinds of flour and other baking necessities, so a mix is more my style. This Pineapple Upside Down Bundt Cake uses a mix with a few added ingredients, perfect for me!
One reason I stopped making the basic pineapple upside cake was the recipes were for the 9 x 13 pan. You know how messy that is to turn one of those out onto a decent looking serving dish. I have a Tupperware rectangle cake server that was the perfect size, but it was always a guessing game if the cake would come out of the pan in one piece!
Scrolling through the internet one day I saw that photo – it was called a Pineapple Upside Down Bundt Cake and the photo drew me in! I saved the recipe and recently purchased the cake mix and other ingredients and went for it!
Follow the step-by-step instructions in the link and your cake should come out looking like mine – or better! This is a super moist cake and it’s very rich and filling. I would suggest making it for company if you don’t have a large family or a few neighbors to share it with. It is way too much for two people to finish.
When I made the cake in a 9 x 13 pan I usually needed my husband to help do the flipping. Not so with this Bundt cake. While he was outside doing his thing I turned the cake out all by myself!
A few tips that I discovered:
Photo belongs to AbbyG
Staff writer Abby G.