Name: Pineapple Upside-Down Bundt Cake
Prep time: 15 min
Cook time: 60 min
Total time: 75 min
Yield: 16 servings
Cuisine: North America, Southern
Ingredients: 1 can (20 ounces) crushed pineapple; 1/3 cup packed brown sugar; 3 tablespoons butter, melted; 8 maraschino cherries; 8 pecan halves; 1 package (16 ounces) pound cake mix; 1 teaspoon grated lemon zest; 1 teaspoon vanilla extract; Whipped topping, optional

Cake mix makes this pineapple upside-down Bundt cake a snap to make. It'll be prepped and ready to bake in only 15 minutes!

Ingredients

1 can (20 ounces) crushed pineapple

1/3 cup packed brown sugar

3 tablespoons butter, melted

8 maraschino cherries

8 pecan halves

1 package (16 ounces) pound cake mix

1 teaspoon grated lemon zest

1 teaspoon vanilla extract

Whipped topping, optional

Instructions

1 Make the pineapple topping

2 Preheat the oven to 325°F. Drain the pineapple, reserving the juice. Combine 1/2 cup pineapple, brown sugar, butter and 3 tablespoons pineapple juice. Spoon the mixture into a greased 10-inch fluted tube pan. Alternate cherries and pecans over the brown sugar mixture.

3 Make the cake batter

4 Prepare the cake batter according to the package directions, substituting the reserved pineapple juice for the water. Stir in the lemon zest, vanilla and remaining pineapple. Spoon the batter over the cherries and pecans.

5 Bake the cake

6 Bake until a toothpick inserted in the center comes out clean, 60 to 70 minutes. Cool for 10 minutes before removing the cake from the pan to a wire rack, and cool completely. If desired, serve with whipped topping and additional cherries. Editor's Tip: Letting the pan cool for 10 minutes is a key step to getting a cake out of a Bundt pan without sticking.