Cranberry Pineapple Upside Down Cake Recipe
1/2 cup butter, melted
1/2 cup packed brown sugar
1 – 20 oz can pineapple slices, juice reserved
1 box yellow cake mix
1 -3.4 oz box vanilla pudding mix
1/3 cup vegetable oil
1/3 cup milk
1/2 cup fresh or frozen cranberries
-Preheat oven to 350 degrees. Spray a bundt pan with nonstick cooking spray
-Pour butter into pan along with brown sugar. Cut the pineapple rings in half and arrange in the bottom of the pan along with the cranberries.
-In a large bowl, combine cake mix and pudding mix. Add pineapple juice, milk, eggs, and vegetable oil and mix until fully blended.
-Pour batter into pan and bake for roughly 30 minutes or until a toothpick comes out clean when testing.
– Cool for about 10 minutes and then run a knife around the edges of the pan. Flip onto serving platter and enjoy.
RECIPE AND STYLING BY ANNA CALABRESE / PHOTOGRAPHY BY DAVE BRYCE
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