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:
  • 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!


Photo belongs to AbbyG