Description
A twist on the usual pineapple upside down cake.
Ingredients
Scale
- 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
- 3 eggs
- 1/3 cup vegetable oil
- 1/3 cup milk
- 1/2 cup fresh or frozen cranberries
Instructions
- 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.