Pineapple Upside Down Bundt Cake
Ingredients
8 pecan halves
8 maraschino cherries plus additional for garnishing
4 Tbsp butter melted
1/4 cup packed light brown sugar
1 8 oz crushed pineapple well drained
1 15.25 oz butter cake mix
1/3 cup all-purpose flour
1 cup whole buttermilk or 1 [8] oz sour cream
3/4 cup vegetable oil
4 large eggs
1 tsp pure vanilla
1/4 tsp almond or rum extract
2 cups fresh whipped cream or 1 [8] oz frozen whipped topping thawed
Directions
Preheat the oven to 350°F. Liberally spray a bundt pan with baking spray.
Arrange the pecan halves and maraschino cherries over the bottom of the pan.
Mix together the melted butter and brown sugar. Pour the butter-brown sugar mixture around the pecans and cherries.
After draining pineapple, pat dry with a paper towel. Spread evenly over the brown sugar, pecans and cherries.
Beat together the cake mix, all-purpose flour, buttermilk, vegetable oil, eggs, vanilla and almond or rum extracts.
Beat for 2-3 minutes until creamy.
Gently pour over the ingredients in the bottom of the pan.
Bake for 30-35 minutes until golden and a toothpick inserted into the center comes back clean.
Cool completely in the pan before turning over onto a serving platter.
Garnish with whipped cream and additional maraschino cherries, if desired.
