This is how cooking recipe Pineapple upside down bundt cake with 9 ingredients and 7 stages of easy cooking, which is fast and tasty.
Without fail making ultimate Pineapple upside down bundt cake easy, fast, practical.
Good Evening all, now you get prepare recipe Pineapple upside down bundt cake with 9 ingredients and 7 steps. Below this is how to cook, please carefully carefully.
In cooking there are some levels that must be done, starting to prepare ingredients, cooking tools, and also understand how to start from beginning to cooking is ready to be served and tasted. Make sure you has enough time and not is thinking about something else, because will cause the food to burn, taste not suitable desired, and many others. Immediately, below are 9 ingredients and 7 stages of easy cooking Pineapple upside down bundt cake.
Ingredients all Pineapple upside down bundt cake
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Prepare 1/2 Cup : butter (1 stick), melted.
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Prepare 1/2 Cup : packed brown sugar.
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Prepare 1 (20 ounce) : can pineapple slices in 100% juice (reserve the juice).
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Needed 1 Jar : maraschino cherries.
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Prepare 1 Box : yellow or pineapple cake mix.
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Needed 1 : 4-serving box instant vanilla pudding.
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Needed 3 : eggs.
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Needed : Vegetable oil.
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Needed : Milk.
If all material requirements Pineapple upside down bundt cake it’s ready, We’re going into the cooking stage. Below is how to preparing with fast.
Stages Cooking Pineapple upside down bundt cake
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Preheat the oven to 350 degrees F..
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Spray bundt pan generously with non stick spray.
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Melt the butter and evenly pour into the bottom of the pan. Sprinkle with the brown sugar..
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Cut the pineapple rings in half and alternate with the maraschino cherries around the bundt pan.
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Stir the cake mix and pudding mix together. Drain the pineapple juice into a measuring cup and add enough milk to make 1 Cup of liquid. Add this with the eggs and the amount of oil called for in the recipe to the cake mixture; following the instructions on the box..
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Pour the batter over the fruit and bake as instructed for a bundt cake. The cake is done when an inserted knife comes out clean..
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Cool for 10 minutes in the pan. Invert the cake onto a serving plate. Serve warm or at room temperature..
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