How To Get Cake Out Of A Bundt Pan: Pineapple Upside Down Bundt Cake
When it is time to get cake out of a bundt pan but things aren't going to plan, try these useful tips and tricks! If you're here because you already baked your dessert and your cake seems stuck, don't worry. You still have a few options to get your cake out of a bundt pan in one piece!
Preheat your oven to 350°F (175°C) and coat your bundt pan with butter and flour.
Pour the first ¼ cup portion of melted butter into your bundt pan then sprinkle the brown sugar over the melted butter. Spread evenly over the bottom of your bundt pan.
½ cup butter, 1 cup light brown sugar
Arrange the halved pineapple slices in the bottom of your bundt pan nestled into the ridges, then place a maraschino cherry between the slices. Push gently on the cherries to firmly place them in the brown sugar.
20 oz pineapple slices, 20 maraschino cherries
Combine the reserved pineapple juice with enough water to make 1 total cup of liquid. Mix the cake batter as directed on the box using the second ¼ cup of melted butter, the pineapple juice with water, and the eggs.
½ cup butter, 15 oz yellow cake mix, 3 large eggs, water
Pour the mixed batter into your bundt pan gently so that the pineapple slices remain upright, do not spread.
Bake at 350°F (175°C) for 30-35 minutes, or until an inserted cake tester, toothpick, or butter knife comes out clean. A fully baked cake should spring back to the touch.
Place a plate or serving platter over the bottom of the bundt pan and invert the cake, then set aside for 5 minutes to allow the cake to release from the pan.
Remove the bundt pan and continue cooling for 25 minutes, then serve warm or store for later.
Bake at 325°F (163°C) for dark or non-stick pans.
You can also bake the cake in 2 8-inch or 9-inch rounds for 22-27 minutes.