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    Cristina's Pineapple Upside Down Bundt Cake

    Source of Recipe

    Cristina Hernandez - adapted from various sources

    List of Ingredients

    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 pineapple cake mix, or yellow
    1 (3.9 oz.) small box instant vanilla pudding
    3 eggs

    **Coconut oil


    Preheat oven to 350 F.
    Prepare bundt pan by generously applying non-stick spray.
    Melt butter and evenly pour into bottom of pan.
    Sprinkle with brown sugar.
    Cut pineapple rings in half and alternate with maraschino cherries around bundt pan as shown in picture. Set aside.

    In large bowl, stir cake mix and pudding mix together.
    Drain pineapple juice into measuring cup and add enough *milk to make 1 cup of liquid.
    Add this with eggs and **amount of oil called for in recipe to the cake mixture; following the instructions on the box.
    Carefully pour batter over fruit and bake as instructed for a bundt cake.
    Bake according to time on cake mix pkg. for bundt cake.
    The cake is done when an inserted knife comes out clean.

    Cool for 10 minutes in pan.
    Slide a knife around edges including the inner ring.
    Invert cake onto a serving plate.
    Slice between pineapple rings and serve warm or room temperature.




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