Pineapple Upside Down Bundt Cake

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## Instructions

### Step 1: Prepare the Bundt Pan
Generously grease your Bundt pan with butter or non-stick spray, making sure to get into all the crevices.

### Step 2: Create the Topping
Pour the melted butter into the bottom of the pan and sprinkle evenly with brown sugar. Arrange pineapple rings over the sugar mixture and place a maraschino cherry in the center of each ring.

### Step 3: Make the Cake Batter
In a large bowl, mix cake mix, pudding mix, eggs, oil, sour cream, and pineapple juice until smooth. Beat for about 2–3 minutes until thick and creamy.

### Step 4: Assemble and Bake
Pour the batter over the fruit layer, spreading evenly. Bake at 350°F (175°C) for 45–55 minutes, or until a toothpick inserted into the center comes out clean.

### Step 5: Cool and Flip
Let the cake cool in the pan for 10–15 minutes (not too long or the topping will stick). Invert carefully onto a cake plate and let the fruit topping shine!

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## Tips for Success

– **Use room-temperature ingredients** for better mixing and consistency.
– **Don’t overbake**—check at 45 minutes to keep it moist.
– **To avoid sticking**, make sure the pan is well-greased and cooled slightly before flipping.
– **Want a richer flavor?** Add a splash of rum or coconut extract to the batter.

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## Final Thoughts

The **Pineapple Upside Down Bundt Cake** is a dreamy fusion of vintage charm and modern flair. It’s bright, buttery, and bursting with tropical flavor—perfect for when you want something special without the stress. Whether served warm with whipped cream or chilled with a cup of coffee, this cake never fails to impress.

It’s sweet. It’s simple. It’s sunshine on a plate. 🌞🍍

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Would you like a homemade cake mix version or a printable recipe card to go with this article?