Pineapple Upside Down Bundt #BundtBakers

Our theme for Bundt Bakers this month, chosen by my friend, Sneha of Sneha's Recipe, is Christmas Bundts.

That pretty much leaves it wide open.  Thanks Sneha.  During this busy time of year, I appreciate not having to wrack my brain coming up with something specific.

We are a blended family.  We both came into this marriage with 2 children from previous unions and then we hosted 5 exchange students once our four were grown and gone.  Trying to all get together on Christmas Eve or Christmas Day is pretty much impossible as they all have other parents and in laws who are anxious to spend time with them.

So, we started having our family dinner, with as many of the kids as could be present, on a different day. This year we had our family dinner last Sunday.  Amy, Doug, Anthony, Nicole, Pierre, Tingting, Charlie and Melody were all able to attend.  Chuck isn't home for Christmas this year as he is using his leave for a trip to Europe to ring in the New Year.

We said grace before dinner and then toasted all of those that we love that could not be with us this year.

Then we pigged out.....We started with Mom Klik's Mushroom Soup.  One of her many legacy's that we enjoy each year.

That was followed by a pasta course that I will be sharing with you very soon.  Our entreé was Roast Pork Loin with Roasted Root Vegetables.  This was served with a White Bean Salad on the side.

For dessert, I made a Pineapple Upside Down Bundt.  Voila....a Christmas Bundt to share with you today.

The best thing about this bundt cake, besides the taste, is that it is made with a cake mix and took only moments to put together.  I was able to make the cake before leaving for Mass in the morning so that when I got home I could concentrate on the rest of the meal.  You can't ask for a better gift than that.

Merry Christmas.....I hope all your dreams and wishes come true.  Don't forget to stop by for more great dessert inspiration for your Holiday table.

Pineapple Upside Down Bundt

recipe adapted from Betty Crocker.com

2 T. butter, melted

1/4 c. brown sugar, packed

6 canned pineapple rings

6 maraschino cherries

1 yellow cake mix

juice from canned pineapple + water (if needed) to equal 1 cup

1/2 c. oil of choice (I used olive oil)

3 eggs

Pour melted butter into bottom of a bundt pan.  Sprinkle the brown sugar over the butter.  Arrange the pineapple over the sugar and place a cherry in the center of each pineapple ring.  Spray the sides of the bundt pan with baking spray.  

Beat together the cake mix, juice, oil and eggs until smooth. Pour into the prepared bundt pan and bake in a preheated 350* oven for 40-45 minutes.  Let cool in pan for 15 minutes before turning onto a serving plate. Print Recipe

More Christmas Bundts

• Almond Nougat Bundt Cake by Nunca es demasiado dulce
• Bundt de Noel by All That's Left Are The Crumbs
• Baileys Hot Chocolate Bundt Cake by Making Miracles
• Chestnut Praline Coffee Bundt Cake by The Queen of Scones
• Christkindl Gluhwein Bundt Cake by I Love Bundt Cakes
• Eggless Semolina Tutti Fruity Cake by Sneha's Recipe
• Gingerbread Bundt Cake by Faith, Hope, Love, & Luck Survive Despite a Whiskered Accomplice
• Italian Cream Bundt Cake by Palatable Pastime
• Mini Chocolate Ganache Bundts with Peppermint Crunch by Cookaholic Wife
• Maple Walnut Bundt Cake by Bizcocheando
• Pineapple Upside Down Bundt by A Day in the Life on the Farm
• Polenta Bundt Cake by Katin špajz
• Sorrel Mini Bundts by Passion Kneaded
• Spicy Gingerbread Bundt by Food Lust People Love
• Xmas Bundt Cake by La mejor manera de hacer

#BundtBakers is a group of Bundt loving bakers who get together once a month to bake Bundts with a common ingredient or theme. Follow our Pinterest board right here. Links are also updated each month on the BundtBakers home page.