How To make Pineapple Bundt Cake Supreme

How to Make Pineapple Upside Down Bundt Cake

Love a good Bundt cake? In this twist on a classic, pineapple upside-down cake is baked up in Bundt form! Rings of pineapple accented by maraschino cherries in a buttery-brown sugar glaze crown a delightfully moist and light Pineapple Upside-Down Bundt Cake. #imperialsugar #bundtcake #pineappleupsidedowncake

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Monday Moments: Pineapple Upside-Down Cake

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Belinda's Pineapple Upside-Down Cake

Preheat oven to 350 degrees F
Use parchment paper and spray bottom and side of the pan
1 9X13 pan OR two 8x8 OR two 9x9 pans
1 larger pan or plate to flip the cake(s) (optional)

Ingredients:
1 can pineapple slices (about 20 in a can) (drained)
1 jar of maraschino cherries (drained about 20)
1 box Duncan Hines Pineapple Supreme cake mix (or any cake mix NO pudding)
4 eggs (room temperature)
1-stick butter OR margarine (room temperature)
1 teaspoonful vanilla (optional)
½ cup milk (whole, 2%, Lactaid free OR A2) room temperature
½ cup pineapple juice (100%) OR use the juice from the pineapples
1 regular size box island pineapple JELLO, NOT PUDDING!
½ cup pecans (optional)

Pineapple topping recipe:
1 stick butter
1+1/2 cup lightly packed brown sugar
1 teaspoonful vanilla

In a medium-sized pan on low heat melt butter then add brown sugar and stir until creamy brown and the sugar and butter are well combined then add vanilla.
Pour this mixture into the cake pan (if using two smaller pans pour half mixture in each).
Add the pineapple first then include the cherries inside the circle of the pineapple.
Careful it is hot!

Cake Preparation:
Mix together cake mix, butter, and then beat in eggs, one at a time; add vanilla until all combined (only mix until combined). Then alternate the milk, juice, and jello into the batter and beat about 30 seconds after each addition. Pour the mixture into the prepared pan and cook for about 40 minutes (until sides are brown and the cake is done). Take out of oven and wait about five minutes then prepare to flip the cake(s).
Be very careful it is hot!
If cooled too long, you may have to put back in oven for about 5 minutes to loosen the butter and brown sugar mixture on the bottom.
Once flipped, let it cool about 20 minutes and enjoy!

Delicious 2-Layer Pineapple Upside Down Cake (Box Cake Recipe)

On this episode of Victoria Takes on Sweets I am going to be making a Double Layer Pineapple Upside Down Cake using the Duncan Hines Pineapple Supreme Cake mix. This cake comes out extremely moist and has a very delicate and light crumb! I decided to fill it with a homemade buttercream frosting and it turned out to be, hands down, the BEST pineapple upside down cake I’ve ever had. truly believe once you try it out you will agree!!

Pineapple Bundt Cake

The BEST Supreme Pineapple Upside Down Cake Recipe

Today I'm going to show you how I make a Supreme Pineapple Upside Down Cake. Grab your ingredients and cook along with me. RECIPE BELOW

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Ingredients you'll need:
• 1 - 15.25oz Box Duncan Hines Perfectly Moist Pineapple Supreme Cake Mix
• 1 - 20oz Can Dole Sliced Pineapple (Drain the juice in a separate bowl to use later)
• 1 - 20oz Can Dole Crushed Pineapple (Drain the juice in a separate bowl to use later)
• Maraschino Cherries (Optional)
• 3/4 - Cup Packed Brown Sugar
• 1 - Sticks of Butter (Will need to be melted)
• 3 - Eggs
• 1/3 Cup Vegetable Oil
• 1 - Cup Pineapple Juice

Instructions:
STEP 1
• CAKE MIX PREPERATION
• Prepare Cake Mix as instructed on back of cake mix box (Substitute water with drained pineapple juice instead)
• Add 1/2 cup of crushed pineapple to cake mixture before mixing

STEP 2
• Melt Butter in baking dish
• Add brown sugar to melted butter (Distribute Evenly to Bottom of Dish)
• Line your sliced pineapple over the brown sugar/butter mixture
• Place maraschino cherries in the center of Pineapple Slices (Optional)
• Add crushed pineapple (Distribute Evenly)
• Add cake mixture (Distribute Evenly)
• Place cake mixture in a 350 Degree pre-heated oven (Use Baking Chart on back of cake mix box to determine the length of cooking) Times will vary depending on oven
• Check on cake periodically until toothpick inserted comes out clean
• Once cake is finished cooking, let sit for about 30 minutes before flipping cake over onto a cookie sheet
• Flip your cake onto the Cookie Sheet
• Serve when Ready

ENJOY!

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Pineapple Bundt Cake Recipe!

Thanks for tuning into Cookmas 2020 where every day in December I will be posting a cooking recipe! I will be sharing a variety of delicious recipes from easy crockpot meals, sheet pan meals, to dessert and drink recipes.

Pineapple Bundt Cake

INGREDIENTS
• 20 ounces crushed pineapple drain and reserve juice
• 15.25 ounces yellow cake mix we used Betty Crocker
• 3.4 ounce instant vanilla pudding
• 4 eggs
• 3/4 cup vegetable oil
• 3/4 cup pineapple juice reserved from above
• 1/2 tablespoon vanilla

SWEET FILLING (TO FILL IN THE HOLES)
• 1/4 cup pineapple juice reserved from above
• 1/2 tablespoon vanilla
• 1 cup powdered sugar
• 1 tablespoon butter melted

GLAZE
• 2 tablespoons butter melted
• 1 cup powdered sugar
• 2 teaspoons milk
• 1/4 teaspoon vanilla

INSTRUCTIONS
1. Preheat oven to 350 degrees. Spray a 12 cup Bundt pan generously with non stick cooking spray. (We like to use Bakers Joy that has flour added to the spray.)
2. Drain pineapple juice from the crushed pineapple. Hopefully you will get about 1 cup pineapple juice from it. Set aside.
3. Beat cake mix, dry pudding mix, eggs, vegetable oil, and 3/4 cup pineapple juice in a large bowl with an electric mixer for 2 minutes.
4. Add vanilla into the cake batter.
5. Fold in crushed pineapple and pour into the prepared pan.
6. Bake 40-42 minutes or until toothpick inserted comes out clean.

SWEET FILLING
1. While the cake is cooking, combine remaining 1/4 cup of pineapple juice, vanilla, powdered sugar, and melted butter into a small bowl.
2. When the cake is done cooking, remove from the oven and set on a wire rack or dish towel to cool while in the pan.
3. Right after removing it from the oven, poke holes in the cake with a skewer at 1/2 inch spaces while still hot and in the pan.
4. Pour the sweet filling over the cake so it will go into the holes. I used a big spoon and drizzled it over all the holes. (If the sweet filling begins to pool, just poke additional holes)
5. Allow to cool in pan for about 40 minutes. Then invert cake onto a serving platter, and remove pan.
6. Cool completely.

GLAZE
1. Beat glaze ingredients together until smooth. Drizzle over cooled cake.



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