I love Pineapple Upside Down cake! It is a wonderful treat. And so simple to make. Tonight I made the cake in my fluted bundt cake pan.
3 tablespoons butter, melted
1/2 cup brown sugar
6 pineapple slice from 20 ounce can (reserve juice)
6 maraschino cherries
1 box yellow cake mix
1 cup pineapple juice (from pineapple can)
1/2 cup canola oil
Preheat oven to 350 degrees.
Pour the melted butter into a 12 cup fluted bundt cake pan. Sprinkle brown sugar over the melted butter.
Place pineapple slices over the brown sugar. Put a cherry into each of the pineapple slices.
In a large bowl combine the yellow cake mix with the pineapple juice, canola oil and eggs.
Pour the cake mixture over the fruit and bake for 40 to 45 minutes in the 350 degree preheated oven.
The cake should be golden brown and a toothpick inserted should come out clean. Cool the cake in the pan for 10 to 15 minutes.
Place a plate over the bundt cake pan and turn the pan over onto the plate.
This cake is so easy to cut into slices! Enjoy!