This Bundt Will Make You Go All Topsy-Turvy!
baking powder, baking soda, Bertolli extra-virgin olive oil, black pepper, Bob's Red Mill, brown sugar, Clabber Girl, Dole pineapple rings, domino sugar, Duncan Hines yellow cake, eat, Eggland's Best eggs, food, Gold Medal flour, Johnsonville, kosher salt, Kraft, land o lakes butter, maraschino cherries, McCormick spices, Morton salt, pineapple cake, pineapple upside down bundt cake, recipe, TruMoo milk, Wesson vegetable oil
Hello, everyone! Boy, do I have a treat in store for you all today. I don’t know about you guys, but I’m a HUGE fan of Bundt cakes. I’m also a HUGE fan of pineapple upside down cake. Are you catching on to what I’m getting at, here? Today, we are going to make Pineapple Upside Down Bundt Cake. Mmm!
This cake is pretty to look at, melts in your mouth, and totally easy to make. What I like best about it is the fact that there are slices of pineapples and maraschino cherries in every slice! It’s seriously like capturing summer, the sunshine, and baby smiles into a Bundt pan and baking them into a cake. Are you as excited as I am about this recipe?
Recipe and photo courtesy of Pintesting.
PLEASE CONTINUE TO THE ENXT PAGE FOR A LIST OF INGREDIENTS.
Quick Tip: Make sure to liberally spray your Bundt pan with Pam cooking spray to avoid sticking.
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