Diane's Hawaiian Upside Down Bundt Cake

 

Diane's Hawaiian Upside Down Bundt Cake

Beat together

•   3 eggs                
• 1 1/2 cups sugar
• 1 cup vegetable oil 

Add 

• 2 1/2 cups flour (Gold Medal)
• 1 teaspoon baking powder
• 1 teaspoon baking soda 
• 1/2 teaspoon salt

 Add

• 1/2 cup orange juice 
• juice from the can of pineapple 
• 1 teaspoon vanilla

 Turn off mixer scrape bowl then beat on high a few minutes

Grease and Flour a Bundt or angel food pan, lay slices of pineapple evenly in the bottom of the pan, you may add a maraschino cherry to center of each slice if you like.  Sprinkle the tablespoon of sugar evenly over them, sprinkle the coconut evenly over that, drizzle maple syrup evenly over that, drizzle the melted butter over that, then add the batter. Bake in preheated 350 degree oven for 55 minutes or until test pick comes out clean. Immediately place heatproof serving plate upside down over pan; turn plate and pan over. Leave pan over cake a few minutes tapping with handle of butter knife until  mixture can drizzle over cake; remove pan. ENJOY!

• 5 pineapple slices
• 1 c. shredded coconut
• 1 tablespoon sugar
• drizzled maple syrup
• 2/3 stick of butter melted