This is the post that wasn’t going to be and then wrote itself. I made the cake and took some pictures, but didn’t really intend on doing a proper Pintesting – until I shared the pics. The response was mind blowing, so here’s the post complete with my first recipe.
It started with this picture of a pineapple upside down cake in a bundt pan on Pinterest. Because it’s my HH’s favorite cake, I wanted to surprise him with this.
Sadly, the link went to a picture. Can we take a moment to talk about responsible pinning here? Check the pins before repinning them, folks.
I did a search for an original source, but only came back to the same picture that was on Pinterest.
UPDATE: I found the original source for the picture! Her name is Tina Carver, this is her original idea, and she is very happy that her cake is getting so much fame. 😀
Luckily, the picture was enough this time. Pineapple upside down cake traditionally starts with melted butter and brown sugar, then an arranged layer of the pineapple and maraschino cherries, over which the cake mix is poured. When the cake is baked and inverted onto the serving plate, then you see the design of the fruit. This is no different other than it’s in a bundt pan, and the pineapple rings are halved and arranged vertically.
I wanted to ensure that the cake would come out of the bundt pan cleanly, so I really greased the pan with my favorite pan release. (The recipe will follow.) I used a stick of melted butter and sprinkled a half-cup of brown sugar on top of it, then alternated the halved pineapple rings and cherries. I think it turned out just like the original picture.
Substituting pineapple juice and milk for the liquid and adding a box of instant vanilla pudding makes this cake incredibly moist and flavorful. The cake batter gets poured on top, and then the cake gets baked, cooled, and flipped.
And let me tell you, you’re going to flip for this cake.
Normally I give my Pintesting results at the end of each post, and this would get 5 Pins. Instead, I’m sharing my recipe. Enjoy!
- 1/2 Cup butter (1 stick), melted
- 1/2 Cup packed brown sugar
- 1 Can pineapple rings in 100% juice (reserve the juice)
- 1 Jar maraschino cherries
- 1 Box yellow or pineapple cake mix
- 1 4-serving box instant vanilla pudding
- 3 eggs
- Vegetable oil
- Preheat the oven to 350 degrees F.
- Prepare the bundt pan by generously applying pan release (recipe below) or non-stick spray.
- Melt the butter and evenly pour into the bottom of the pan. Sprinkle with the brown sugar.
- Cut the pineapple rings in half and alternate with the maraschino cherries around the bundt pan as shown in the picture. Set aside.
- In a stand mixer or large bowl, stir the cake mix and pudding mix together. Drain the pineapple juice into a measuring cup and add enough milk to make 1 Cup of liquid. Add this with the eggs and the amount of oil called for in the recipe to the cake mixture; following the instructions on the box.
- Carefully pour the batter over the fruit. Place the bundt pan on a baking sheet and bake as instructed for a bundt cake on the cake mix box. The cake is done when an inserted knife comes out clean.
- Cool for 10 minutes in the pan. Slide a knife around the edges including the inner ring.
- Invert the cake onto a serving plate. Slice between the pineapple rings and serve warm or room temperature.
Several people have commented that they had the butter and brown sugar overflow their bundt pans causing a big mess in the oven. Just say no to messes. Make sure to put the bundt pan on a baking sheet.
Also, use the baking time for a bundt cake that's listed on the cake mix directions. This will vary by brand. My times are approximate - go by the box.
In order to prevent problems with the cake being too moist, soft, or cracking, cover the pan with foil half way through baking and then uncovering for the last 10 minutes. This will also keep it from over browning. (Thank you, Barbara!)
Mix equal parts of vegetable shortening, vegetable oil, and all-purpose flour until smooth. Using a pastry brush or paper towel, apply to the pans paying special attention to corners, nooks, and crannies.