Recipe Detail

Pineapple Upside Down Bundt Cake

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  1. 2 tablespoons - margarine melted
  2. 2 tablespoons - light brown sugar
  3. 1 cans - 8 oz. pineapple slices drained, with juice reserved
  4. 4 - maraschino cherries
  5. 1 packages - 16 oz. sugar-free yellow cake mix
  6. - water enough to make 1 cup liquid with reserved pineapple juice
  7. 1/3 cups - canola oil
  8. 2 - eggs


Preheat oven to 350 degrees F. Lightly coat a bundt pan with cooking spray.

Pour the melted margarine into the bottom of the pan and sprinkle brown sugar evenly over the margarine. Arrange pineapple slices in a single layer over the brown sugar, placing a cherry in the center of each slice.

In a large bowl, beat together the cake mix, pineapple juice with water (enough to make 1 cup liquid), oil and eggs until well combined. Pour batter into prepared pan.

Bake for 35-40 minutes, until a toothpick inserted near center comes out clean. Allow to cool for 10 minutes, then invert the cake onto a platter.

Serve it up warm or allow to cool completely before serving.


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