Upside-Down Pineapple Bundt Cake
Ingredients (Cake):
½ cup unsalted butter (1 stick), melted
1 cup light brown sugar, packed
1 can (20 oz) pineapple slices in juice, drained (reserve ½ cup juice)
Maraschino cherries (optional, for garnish)
1 box yellow cake mix (15.25 oz)
1 small box (3.4 oz) instant vanilla pudding mix
4 large eggs
½ cup vegetable oil
½ cup sour cream
½ cup pineapple juice (from can)
Ingredients (Brown Sugar Pineapple Glaze):
½ cup unsalted butter (1 stick)
1 cup light brown sugar, packed
¼ cup pineapple juice
½ teaspoon vanilla extract
Instructions (Cake):
Preheat oven to 350°F (175°C). Grease a bundt pan generously with butter and flour (or baking spray).
Pour melted butter into the bottom of the bundt pan. Sprinkle evenly with brown sugar.
Arrange pineapple slices decoratively over the sugar mixture (placing cherries in the centers if desired).
In a large bowl, combine cake mix, pudding mix, eggs, oil, sour cream, and pineapple juice. Beat for about 2 minutes until smooth.
Carefully pour batter over pineapple slices in the pan. Spread evenly.
Bake for 50–60 minutes, or until a toothpick inserted in the center comes out clean.
Cool in pan for 10–15 minutes, then invert onto a serving plate.
Instructions (Brown Sugar Pineapple Glaze):
In a saucepan, melt butter over medium heat.
Stir in brown sugar and pineapple juice. Bring to a simmer, stirring constantly, until sugar dissolves and mixture thickens slightly (about 3–4 minutes).
Remove from heat and stir in vanilla.
Spoon warm glaze over cooled cake, letting it drip down the sides.