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Homemade Pineapple Upside-Down Bundt Cake photo

Pineapple Upside-Down Bundt Cake

This Pineapple Upside-Down Bundt Cake is a tropical delight! Moist yellow cake, caramelized topping, and juicy pineapple create an unforgettable dessert.
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Prep Time 15 minutes
Cook Time 50 minutes
Total Time 1 hour 5 minutes
Servings: 10 servings
Course: Dessert
Cuisine: American
Ingredients Equipment Method Notes

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)

Equipment

  • Bundt cake pan
  • Mixing Bowls
  • Whisk or electric mixer
  • Rubber spatula
  • Cooling rack

Method
 

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. 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.

Notes

  • 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.