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Norm’s Pineapple Upside Down Bundt Cake




Source of Recipe


Norm at eGullet.org


Recipe Introduction


Norm at eGullet made this cake and I thought it looked and sounded delicious. He kindly gave me the directions and I made it when Stephanie and Gary came for a visit. We all loved the cake.


List of Ingredients




Duncan Hines pineapple cake mix
3.4 oz. instant vanilla pudding mix
4 eggs
1 c. water
1/2 c. vegetable oil
1 stick butter, melted
1 c. brown sugar
1 container of fresh pineapple slices
1 jar maraschino cherries
Melted butter and flour or sugar for coating the Bundt pan


Recipe



Heat oven to 350F. Prepare Bundt pan by brushing THOROUGHLY with melted butter and coating with flour or sugar. Cut the pineapple slices into half rounds and place them around the pan – I used 16 half slices. Place the cherries in between the pineapple slices. Mix the melted butter and the brown sugar and place in the bottom of the pan with the pineapple and cherries. Use your fingers and place the brown sugar mixture so that it props up the fruit.

Mix the cake mix, pudding mix, eggs, water and vegetable oil according to package directions and pour over the prepared pan. Bake for about 50 minutes – or until the cake passes the toothpick test or registers 210F.

Serves 12-16.