Pineapple upside down mini bundts
Pineapple upside down mini bundts recipe in the cake category
Recipe ingredients:
- 6 maraschino cherries, coarsely chopped
- 1, 20 ounces, can crushed pineapple, drained, syrup reserved, divided
- 1/3 cup packed brown sugar
- 3 tablespoons melted butter
- 1, 16 to 17 ounces, box pound cake mix
- 1 teaspoon lemon peel
- 1 teaspoon vanilla extract
Recipe method:
- Preheat oven to 325 degrees F.
- Combine cherries, 1/2 cup drained pineapple, brown sugar and melted butter.
- Spoon into greased Bundt muffin tin, multi mini Bundt pan or jumbo muffin pan, dividing evenly.
- Prepare pound cake mix according to package directions, using pineapple syrup for liquid.
- Stir in lemon peel, vanilla and remaining drained crushed pineapple.
- Spoon into pan, over pineapple mixture, filling each of the six cups nearly full.
- Place remaining batter into greased and floured 8 1/2 x 4 1/2 inch loaf pan.
- Bake in preheated oven 30 to 40 minutes or until cakes test done and tops are lightly browned. Loaf pan may take a few minutes longer.
- Cool in pans 5 minutes, then turn out onto wire rack or serving plate to complete cooling.
Tags: pineapple, upside, down, mini, bundts, recipe, cake, recipes, cooking