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Honey Bun Pineapple Upside-Down Cake

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“I like making Honey Bun cakes for my friends, so I decided to put a spin on it. This is really moist.”
READY IN:
1hr
SERVES:
10-14
UNITS:
US

Ingredients Nutrition

  • 1 (16 ounce) can crushed pineapple, well-drained (reserve juice)
  • Cake
  • 1 (18 ounce) package yellow cake mix
  • 3 large eggs
  • 13 cup oil (or as called for by your cake mix)
  • 23 cup water
  • 12 cup pineapple juice
  • Spice Mixture
  • 34 cup brown sugar
  • 1 tablespoon cinnamon
  • Glaze
  • 1 cup powdered sugar
  • 4 tablespoons butter
  • 12 teaspoon milk
  • 12 cup pineapple juice

Directions

  1. Preheat oven to 350F and grease a bundt pan very well.
  2. Drain pineapple, reserving the juice.
  3. Prepare cake according to package directions, adding pineapple juice.
  4. Put pineapple evenly in the bottom of the prepared pan.
  5. Pour batter over the top of the pineapple.
  6. Combine cinnamon and brown sugar; sprinkle on top of batter.
  7. Swirl sugar mixture into batter with a table knife.
  8. Bake for 50 minutes or until a toothpick comes out clean when inserted.
  9. Poke holes in top, pour glaze all over and let set until cool.
  10. Turn out onto cake plate when completely cool and serve.

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