Pineapple Upside Down Bundt Cake
Ingredients:
- 1 box yellow cake mix
- 1 cup sour cream (next time, I would use a cup of Greek yogurt instead of the sour cream)
- 4 eggs
- dash almond extract
- dash vanilla extract
- 1/2 cup veg oil
- 1 can crushed pineapple
- 1/2 jar maraschino cherries
- 1/2 cup brown sugar
- 4 tbs butter
Directions:
Preheat oven to 350. Grease bundt pan liberally with cooking spray. Mix together butter and brown sugar and pour in pan. Place cherries on top. Spread pineapple carefully on top.
Mix together cake mix, sour cream, eggs, oil, and extracts. Beat well until batter is well combined and light and fluffy. Carefully spread on top of pineapple layer. Bake for 30 minutes.
Enjoy!
No comments:
Post a Comment