Malibu Pineapple Upside Down Cake

This Malibu pineapple upside down cake by Tobias Young tops every cake box recipe! The Malibu pineapple rum made this classic dessert recipe extra special and flavorful! You’ll be amazed how the flavors change once you pour it into the freshly baked cake. It definitely tastes like it’s homemade or was bought from a bakery.

Ingredients

• non-stick spray (with baking flour)
• 1 stick of unsalted butter (melted)
• 1 cup of light brown sugar
• 1 can of pineapple slices
• maraschino cherries (drained and stems removed)

For batter:

• 1 box of yellow cake mix
• 1 box (3.4 oz) french vanilla Jell-O instant pudding
• 3/4 cup of melted butter
• 1 cup of pineapple juice
• 3 large eggs

Others:

• 1/2 cup of Malibu pineapple rum

[social_warfare buttons=”facebook,pinterest,twitter,whatsapp”]

Instructions

Step 1:

Preheat the oven to 350 degrees F. Cut the pineapple slices in half.

Step 2:

Grease your bundt pan with non-stick spray. Once greased, pour the melted unsalted butter, then sprinkle 1 cup of light brown sugar.

Step 3:

Add the half pineapple slices all around the bundt pan fitting into the grooves. Next, add the maraschino cherries between the pineapple slices.

Step 4:

Add the cake mix, instant pudding, melted butter, pineapple juice, and large eggs in a large mixing bowl. Mix until just combined using a spatula. Make sure not to overmix it.

Step 5:

Gently pour the cake batter into the bundt pan. You can just scoop them to distribute them evenly, then use a spoon or spatula to flatten the top. Pat it down three times to remove air bubbles.

Step 6:

Place inside the 350-degree preheated oven and bake for about 45 minutes. At the 35-minute mark, check it using a toothpick. If it comes out clean, take it out of the oven.

Step 7:

Once done baking, remove from the oven, then pour the Malibu pineapple rum. Let it sit for about 5 to 10 minutes.

Step 8:

Flip it using a plate. Slice, serve, and enjoy!

Malibu Pineapple Upside Down Cake