Pineapple Upside Down Bundt Cake
* Ingredients :
° 2 Tablespoons melted butter
° 1/4 1 cup brown sugar
° 6 Pineapple slices (from a 20-ounce can) filtered preservative juice
° 6 maraschino cherry
° 1 A box of Betty Crocker ™️ SuperMoist yellow cake mix
° 1 Reserved cup of pineapple juice (from a can of pineapple)
° 1/2 A cup of vegetable oil
° 3 eggs
* Steps:
####SIKI####
1 - Preheat oven to 350 degrees Fahrenheit. In a cake pan with fluted 12 cups (package), melted butter is poured. Sprinkling brown sugar equally on butter. Putting pineapple slices on bottom of pan. Placing a cherry in the middle of every pineapple slice.
2 - In a large bowl, beat the cake mixture, pineapple juice, oil and eggs with an electric mixer on low speed until mixture is moist. Whisking 2 min at high speed. Pour To a skillet on fruit.
3 - Bake for 40 to 45 minutes or until the cake is golden brown and returns when gently touched. Cool cake in mold for 10 to 15 minutes. Heat-insulating plate upside down on the pan; Turn the plate over and move it remove the pan. Serve warm or cold.
Enjoy !