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This beautiful Pineapple Upside Down Bundt Cake is a feast for the eyes and the palate. It is fragrant, moist, and perfect for any occasion.
INGREDIENTS:
1 – Duncan Hines Pineapple Supreme Cake Mix
5 – pineapple slices (no sugar added)
5 – maraschino cherries
1 – Jell-O Vanilla Sugar free Instant Pudding (powder)
1 – 20oz can of Crushed Pineapples (no sugar added)
1 tsp dark brown sugar
HOW TO MAKE:
Mix cake mix (not prepared) with entire can of crushed pineapple (juice included). Add box of Vanilla pudding (not prepared). Stir until blended.
In bundt cake pan, place the 5 pineapple rings on the bottom with a cherry in the center of each ring. Sprinkle the tsp. of dark brown sugar over the 5 rings.
Spoon cake mix over pineapple rings.
Bake in 325 degree oven (stone) or 350 degree (dark, metal) for 35 to 40 minutes or until done.
NUTRITIONAL INFO:
Servings Per Recipe: 16
Amount Per Serving: Calories: 94.1, Total Fat: 0.4 g, Cholesterol: 0.0 mg, Sodium: 110.0 mg, Total Carbs: 22.3 g, Dietary Fiber: 0.6 g, Protein: 0.8 g
