Pineapple Upside Down Bundt Cake

Ingredients:

For the Topping:

• 1/4 cup unsalted butter, melted
• 1/2 cup packed brown sugar
• 6–8 pineapple rings (from a can, drained)
• 6–8 maraschino cherries

For the Cake:

• 1 box yellow cake mix
• 1/3 cup vegetable oil
• 3 large eggs
• 1 cup pineapple juice (reserved from the canned pineapple)
• 1/2 cup sour cream (optional, for added moisture)

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Instructions:

1. Prepare the Bundt Pan:
   • Preheat your oven to 350°F (175°C).
   • Spray a Bundt pan generously with nonstick cooking spray.
2. Make the Topping:
   • Pour the melted butter into the bottom of the Bundt pan.
   • Sprinkle the brown sugar evenly over the butter.
   • Arrange the pineapple rings on top of the brown sugar, placing a maraschino cherry in the center of each ring.
3. Prepare the Cake Batter:
   • In a large mixing bowl, combine the yellow cake mix, vegetable oil, eggs, pineapple juice, and sour cream (if using). Beat with an electric mixer until smooth, about 2–3 minutes.
4. Assemble the Cake:
   • Pour the cake batter evenly over the pineapple and cherries in the Bundt pan.
5. Bake:
   • Place the pan in the preheated oven and bake for 40–50 minutes, or until a toothpick inserted into the center of the cake comes out clean.
6. Cool and Flip:
   • Let the cake cool in the pan for 10–15 minutes. Run a knife around the edges to loosen the cake, then invert it onto a serving plate.
7. Serve:
   • Allow the cake to cool completely before slicing. The caramelized pineapple topping is the star, so serve slices with whipped cream or a scoop of vanilla ice cream for extra indulgence!

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This Pineapple Upside Down Bundt Cake is a show-stopping dessert that’s as easy to make as it is delicious!