Monday Monday Monday, MONDAY! A start to another work week. Today I have off from work, so I am going to try my hardest to go to the meat shoppe that I’ve been craving for the longest time now. Next week is my birthday week and I just so happen to have the whole week of, no plans so if anyone knows of something I can do, especially with kids that would be great.
So I told you guys last week that I had my high school reunion this past weekend. I went, and It was quite fun. Only a small portion of us were able to show up but it was really nice seeing and talking to people that you haven’t seen in years. I was tasked to bringing the desserts (go figure.) I happened to choose this gem as one of them.
I love upside down cakes. If you remember seeing my Upside Down Banana Cake which I absolutely loved you’ll see why. Something about the gooey, sweet topping, fruit and just the combination of flavors makes me smile. This recipe uses a cake mix which is another reason I love this. I love making adaptations using cake mixes. I actually have a whole cookbook dedicated to just that. So here you have it folks, my Upside Down Pineapple Bundt Cake with an amazing Cherry Glaze that ties this whole thing together.
1 (18.25 oz) box yellow cake mix (plus ingredients on package)
1 (20 oz) can crushed pineapple (drained with liquid reserved)
1 small jar marachino cherries, chopped (drained with liquid reserved)
3 Tbs butter
1/2 cup brown sugar
2-3 cups powdered sugar
1 tsp almond extract
1/3 cup cherry juice
Pre-heat oven to 350. Mix together your cake mix according to package directions, using some of your reserved pineapple juice to replace some of the liquid (about 1/4 cup). Stir in chopped cherries into cake batter, set aside. Place your butter in bundt pan and melt in oven, once melted sprinkle with the brown sugar. Add your crushed pineapple evenly on top of brown sugar around the pan. Spray remaining bundt pan with cooking spray. Top pineapple with cake batter. Bake for 40-45 minutes or until toothpick comes out clean and it is golden brown. Turn out onto serving plate and let cool.
Meanwhile, to make your cherry glaze mix together your powdered sugar, almond extract and cherry juice adding more powdered sugar for desired consistency. Once cake is cooled, drizzle with glaze and enjoy!
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