Torta rovesciata all’ananas nello stampo Bundt

Ingredienti

• 3/4 cup unsalted butter (melted and divided)
• 3/4 cup light brown sugar (packed)
• 1/2 teaspoon ground cinnamon
• 20 ounce can sliced pineapple rings (reserve juices)
• 8-24 maraschino cherries (stems removed)
• 15 ounce box yellow cake mix
• 3 large eggs

Preparazione

1. 1

   Preheat the oven to 350°F. Set out a 12-cup Bundt pan. Grease the pan well in every nook and cranny. Then sprinkle a little flour in the pan to dust over the shortening/cooking spray. Dump out any extra flour.

2. 2

   Pour 1/4 cup of melted butter in the bottom of the Bundt pan. Then combine the brown sugar and cinnamon and sprinkle it evenly across the bottom of the pan.

3. 3

   Drain the pineapple juices into a measuring cup to reserve for the cake batter.

4. 4

   Arrange pineapple slices and maraschino cherries in the bottom of the Bundt pan, over the brown sugar. You can leave the rings whole, or slice them in half as I have done.

5. 5

   Set out a mixing bowl. Combine the cake mix, ½ cup of melted butter, ¾ cup of pineapple juice, and 3 large eggs in the bowl. *If you happen to not have quite enough pineapple juice add additional water/milk until you reach ¾ cup of liquid.

6. 6

   Mix the batter well, then pour it evenly over the top of the pineapples and cherries.

7. 7

   Bake the Bundt cake on the center rack for 30 to 35 minutes, until a toothpick inserted in the center of the cake comes out clean.

8. 8

   Let the cake cool for 15 to 20 minutes, on the countertop. Then set out a cake stand or cake plate and carefully flip the Bundt pan over on top of the plate.

9. 9

   Let any extra glaze run out of the pan over the top of the cake.

10. 10

    Served warm or at room temperature.