pineapple upside- down coconut bundt cake
(1 rating)
This is a nice twist on regular PUC which is quite good on its own but I think made better using coconut cake mix..........and it's so easy!
(1 rating)
yield
24 more like 15 nice cuts
prep time
15 Min
cook time
45 Min
method
Bake
Ingredients For pineapple upside- down coconut bundt cake
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2 Tbspbutter, melted
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1/4 cpacked brown sugar
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6 slicepineapple from a 20 ounce can, drained reserving juice
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6maraschino cherries
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1 boxduncan hines coconut supreme cake mix
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1 cof pineapple juice (reserved from can)
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1/2 cveggie oil
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3eggs
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1 3/4 cwalnuts, chopped .( optional ) i always add the walnuts.
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1 tspcoconut extract
How To Make pineapple upside- down coconut bundt cake
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1Heat oven to 350F. In a 12 cup Bundt pan, pour melted butter , cover butter evenly with the brown sugar. Place the pineapple slices over the brown sugar, placing them evenly in bottom of bundt pan . Place cherry in the pineapple hole.
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2In a large bowl, beat cake mix, pineapple juice, coconut extract, oil & eggs with electric mixer on low speed until moistened; beat 2 minutes on high speed. Fold in walnuts. Pour into pan over fruit.
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3Bake 40 to 45 minutes or until cake is golden brown and springs back when touch lightly. Cool cake for 10 to 15 minutes. Place plate over cooled cake; turn plate and pan over. Remove pan.
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