Mini Pineapple Upside Down Bundt Cake

By Side Passion

Ingredients

• 6 TB unsalted butter
• Cooking spray, for the pan
• 3/4 C light brown sugar
• 1 20-oz can sliced pineapple in heavy syrup, drained and syrup reserved
• 1 13.5-oz can coconut milk, shaken well
• 2 large eggs
• 1/2 C canola oil
• 1 15-20-oz vanilla or yellow cake mix
• Fruit/whipped cream optional for serving

Details

Level of difficulty Easy
Cost Budget Friendly

Preparation

Step 1

Heat oven to 375*. Lightly coat a 6-hole mini Bundt pan with cooking spray.

Step 2

Melt the butter in a small saucepan over low heat, add the sugar and heat until just melted; remove from heat. Spoon 1TB of the sugar mixture around the bottom of each Bundt. Place a slice of pineapple on top.

Step 3

In a large bowl, whisk together the coconut milk, eggs and oil. Add the cake mix and whisk to combine.

Step 4

Spoon the batter into each of the bundts, leaving 1/4" space at the top of each hole. Bake until puffed and starting to turn golden, 24-28 minutes. Immediately turn out into a board. Repeat using the remaining sugar, pineapple and batter, spraying the pan and remelting the sugar mixture of necessary. Fill any empty holes with leftover batter, if desired.

Step 5

****your can add a maraschino cherry to the center of the pineapple slice before baking if you like or you can opt for this blueberry method...

Place blueberries and 1/3 C reserved pineapple syrup in a small saucepan over medium heat. Simmer until the blueberries just start to burst, about 3 minutes. Spoon over warm Bundt cake and dollop with whipped cream, if desired.