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Pineapple Upside Down Bundt Cake Recipe


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     Pineapple Upside Down Bundt Cake

Category   Desserts - Breads
Sub Category   None

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 oven to 350 degrees. Prepare the bundt pan by generously applying 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). (Do not get rid of the pineapple juice).
In a large bowl, stir the cake mix and the 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 cake mixture recipe on the box.
Carefully pour the batter over the fruit. Bake for the length of time as instructed on the box of the cake mixture recipe, until 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 into a serving plate.

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