Name: Pineapple Upside-Down Bundt Cake
Prep time: 15 min
Cook time: 50 min
Total time: 65 min
Ingredients: 5 tablespoons unsalted butter; 1 tablespoon softened butter for greasing pan; 4 tablespoons melted butter for topping; Flour for dusting the pan; 1 cup packed light brown sugar; 8 pineapple rings (from a 20-ounce can), drained; reserve the juice; 8 maraschino cherries, pitted; 1 box yellow cake mix (15.25 ounces); 4 large eggs, at room temperature; 1 box instant vanilla pudding (3.4 ounces); 1/2 cup whole milk; 1/2 cup pineapple juice (use reserved juice and add water if needed); 1/2 cup vegetable oil; 1 teaspoon vanilla extract (optional)

Jump to Recipe Print Recipe

This Pineapple Upside-Down Bundt Cake is a delightful twist on the classic dessert. With its moist yellow cake, tangy pineapple, and a caramelized topping, it brings a tropical vibe to your dessert table. Perfect for family gatherings, potlucks, or just a cozy evening at home, this cake is sure to impress. Let’s dive into the deliciousness of this pineapple-infused treat!

Why This Recipe is a Keeper

What makes this Pineapple Upside-Down Bundt Cake a must-try? First of all, it’s incredibly easy to prepare. Using a simple yellow cake mix as a base saves time and ensures a moist texture. The caramelized brown sugar and butter topping, paired with the juicy pineapple rings and maraschino cherries, create a stunning presentation. Plus, the bundt shape makes it a showstopper on any dessert table. You’ll love how this cake brings smiles and compliments with every slice!

Ingredient Rundown

To create this scrumptious Pineapple Upside-Down Bundt Cake, gather the following ingredients:

5 tablespoons unsalted butter
1 tablespoon softened butter for greasing pan
4 tablespoons melted butter for topping
Flour for dusting the pan
1 cup packed light brown sugar
8 pineapple rings (from a 20-ounce can), drained; reserve the juice
8 maraschino cherries, pitted
1 box yellow cake mix (15.25 ounces)
4 large eggs, at room temperature
1 box instant vanilla pudding (3.4 ounces)
1/2 cup whole milk
1/2 cup pineapple juice (use reserved juice and add water if needed)
1/2 cup vegetable oil
1 teaspoon vanilla extract (optional)

Setup & Equipment

Before you start, make sure you have the following equipment on hand:

Bundt cake pan – for that classic shape
Mixing bowls – for combining ingredients
Whisk or electric mixer – for ease in mixing
Rubber spatula – for scraping down the sides of the bowl
Cooling rack – for cooling the cake after baking

Build Pineapple Upside-Down Bundt Cake Step by Step

Step 1: Prepare the Pan

Begin by preheating your oven to 350°F (175°C). Grease your bundt pan with 1 tablespoon of softened butter and dust it lightly with flour to prevent sticking.

Step 2: Create the Topping

In a small saucepan, melt 4 tablespoons of butter over low heat. Stir in the brown sugar until it’s fully combined and the mixture is bubbly. Pour this delicious mixture into the bottom of the prepared bundt pan.

Step 3: Arrange the Pineapple and Cherries

Place the drained pineapple rings on top of the sugar mixture in the pan. Nestle a maraschino cherry in the center of each pineapple ring for a pop of color and flavor.

Step 4: Mix the Cake Batter

In a large mixing bowl, combine the yellow cake mix, instant vanilla pudding mix, eggs, whole milk, pineapple juice, vegetable oil, and vanilla extract (if using). Mix with an electric mixer on medium speed for about 2 minutes until the batter is smooth.

Step 5: Pour the Batter into the Pan

Carefully pour the cake batter over the pineapple rings and cherries in the bundt pan, making sure it’s evenly distributed.

Step 6: Bake the Cake

Bake the cake in the preheated oven for 45-50 minutes or until a toothpick inserted into the center comes out clean.

Step 7: Cool and Invert

Once baked, remove the cake from the oven and let it cool in the pan for about 10 minutes. Then, carefully invert the bundt pan onto a serving plate. Give it a gentle shake to release the cake.

Substitutions by Diet

If you have specific dietary needs, here are some easy substitutions you can make:

Gluten-Free: Use a gluten-free yellow cake mix instead of regular.
Dairy-Free: Replace whole milk with almond milk or oat milk, and use dairy-free butter.
Reduced Sugar: You can reduce the amount of brown sugar slightly or use a sugar alternative suitable for baking.
Egg-Free: Substitute each egg with 1/4 cup unsweetened applesauce for a vegan option.

Insider Tips

Let the cake cool completely before inverting to avoid breaking.
For extra flavor, add a pinch of cinnamon to the cake batter.
If using fresh pineapple, slice and grill it lightly to enhance the flavor.
Store any leftovers in an airtight container at room temperature for up to 3 days.

Cooling, Storing & Rewarming

After you’ve made this Pineapple Upside-Down Bundt Cake, here’s how to store and rewarm it for optimal enjoyment:

Allow the cake to cool completely before covering it. Store in an airtight container at room temperature for 2-3 days. If you want to keep it longer, consider refrigerating it for up to a week. To rewarm, simply slice and microwave for 10-15 seconds or enjoy it at room temperature.

Common Qs About Pineapple Upside-Down Bundt Cake

Can I use fresh pineapple instead of canned?

Absolutely! Fresh pineapple can add a wonderful flavor. Just slice it into rings and grill or sauté it slightly to enhance the sweetness before using it in the recipe.

What can I do if my cake sticks to the pan?

If your cake sticks, gently run a knife around the edges of the pan to loosen it, then try inverting it again. Make sure to grease and flour the pan thoroughly next time to prevent this issue.

Can I freeze the Pineapple Upside-Down Bundt Cake?

Yes, you can freeze the cake! Wrap it tightly in plastic wrap and then in foil. It can be frozen for up to 2 months. Thaw it in the refrigerator overnight before serving.

How do I make my cake more visually appealing?

For a beautiful finish, drizzle some icing made of powdered sugar and pineapple juice over the cake once it’s cooled. You can also garnish with fresh pineapple or mint leaves for a pop of color.

Keep Cooking

If you loved making this Pineapple Upside-Down Bundt Cake, you might enjoy these other delightful recipes:

Next Steps

Now that you have your recipe for Pineapple Upside-Down Bundt Cake, it’s time to gather your ingredients, preheat that oven, and create a beautiful dessert that’s sure to be a hit! Don’t forget to share your baking journey on social media and tag your favorite food bloggers. Happy baking!