Description
Indulge in the tropical flavors of this Pineapple Bundt Cake with Sweet Strawberries. A moist and flavorful pineapple upside-down cake topped with fresh, sweet strawberries is a delightful treat for any occasion.
Ingredients
Pineapple upside down cake:
- 1 box yellow cake mix
- 3 eggs
- ½ C. butter, melted
- 1/3 C. crushed pineapple with juice
- ½ C. milk or buttermilk
- 2/3 C. sour cream or plain yogurt
- 1 tsp. vanilla extract
- 3 Tbsp. melted butter
- ¼ C. brown sugar
- 7 pineapple rings
Sweet Strawberries:
- 3 C. strawberries, sliced
- 3 Tbsp. sugar
Instructions
- Preheat oven and prepare pan: Preheat oven to 350 degrees and grease a Bundt pan.
- Sift cake mix: Sift yellow cake mix into a bowl to remove lumps.
- Mix wet ingredients: In a large bowl, combine eggs, melted butter, crushed pineapple with juice, milk, sour cream, and vanilla extract.
- Add cake mix: Stir in the sifted cake mix until smooth.
- Prepare brown sugar mixture: In a small bowl, mix melted butter with brown sugar until smooth.
- Layer pan: Pour the brown sugar mixture into the bottom of the Bundt pan. Arrange pineapple rings over the mixture.
- Pour batter: Spread the cake batter evenly over the pineapple rings.
- Bake: Bake for 40-50 minutes until a toothpick comes out clean.
- Cool and invert: Let the cake cool in the pan before turning it out.
- Prepare strawberries: Combine sliced strawberries with sugar and let sit to release juices.
- Decorate: Fill the Bundt hole with the sugared strawberries for decoration.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 20g
- Sodium: 260mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 65mg
