Set aside. Beat cake mix, dry pudding mix, eggs, vegetable oil, and 3/4 cup pineapple juice in a large bowl with an electric mixer for 2 minutes. Add vanilla into the cake …
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In a large bowl, mix together the pineapple juice, melted butter, and cake mix until smooth. Add in the eggs and crushed/ chunk pineapple and mix on high speed for 2 minutes. Transfer to prepared bundt cake pan.
Combine 1/2 cup drained pineapple, brown sugar, 3 tablespoons melted butter, and 3 tablespoons pineapple syrup. Spoon this mixture into a 9- or 10-cup bundt pan. Prepare package of pound cake mix according to directions, but use pineapple syrup in place of other liquid. Stir in lemon peel and vanilla and the remaining crushed pineapple.
Tips for a Perfect Low Carb Pineapple Upside Down Cake Don’t underbake it. It should be deep golden brown as in the photo below. Cool for at least 20 minutes before trying to invert it. To invert it run a knife around the edges to loosen it. Use flavorful pineapple. If you use pineapple that is not sweet and ripe your cake will be bland.
A low carb bundt cake (pound cake) made with almond flour, coconut flour, and cream cheese that’s topped with a luscious sugar-free lemon glaze and almonds. Bundt Cakes have enjoyed a surge in popularity the last several years. And why not? They are easy to make and their wreath- like shape is very pleasing.