Pineapple and raspberries make a heavenly Upside-Down cake!

The fluted tube (bundt) cake is a timeless classic, perfect to warm a rainy autumn afternoon as well as to cheer guests at the end of a spring picnic. 

What we propose in this video is a new version with pineapple and raspberries, which offers a terrific combination of flavor and color.

The ingredients are --  1/2 cup melted butter, 1/2 cup brown sugar, sliced pineapple, raspberries, flour, pineapple juice, 3 eggs, 1/3 cup vegetable oil, 1/3 cup milk, and baking powder.

Place the pineapple slices and raspberries in a fluted tube (bundt) cake pan as indicated in the video and pour the cake batter over the fruit. Bake for 40 - 45 minutes in the oven at 350°F (177°C).