Pineapple Upside-Down Cake

Individual Bundts, adding coconut milk to a boxed cake mix for a tropical vibe. Also replaced the classic Maraschino cherries with a fresh blueberry topping

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Step 1

Preheat oven to 375F. Lightly coat a six-hole mini Bundt pan with cooking spray.

Step 2

Melt the butter in a small saucepan over low heat. Add the brown sugar and heat until just melted; remove from heat.

Step 3

Spoon 1 tablespoon of sugar mixture around the bottom of each Bundt. Place a slice of pineapple on top.

Step 4

In a large bowl, whisk together the coconut milk, eggs, and oil (or melted butter). Add the cake mix and whisk to combine.

Step 5

Spoon the batter into each of the bundts, leaving ¼-inch space at the top of each hole. Bake until puffed and starting to turn golden, 24 to 28 minutes. Immediately turn out onto a board. Repeat using remaining sugar, pineapple and batter, spraying the pan and remelting the sugar if necessary. Fill any empty holes with leftover batter, if desired.

Step 6

Meanwhile, place the blueberries and ⅓ cup of the preserved syrup in a saucepan over medium heat. Simmer until the blueberries just start to burst, about 3 minutes. Spoon over warm Bundt cakes and dollop with whipped cream, if desired.