Pineapple Upside-Down Bundt Cake Recipe

Introduction

This Pineapple Upside-Down Bundt Cake is a delightful twist on a classic favorite. With caramelized pineapple rings and cherries atop a moist, flavorful cake, it’s perfect for gatherings or a special dessert at home.

Ingredients

• 5 tablespoons unsalted butter (1 tablespoon softened for greasing pan; 4 tablespoons melted for topping)
• Flour (for dusting 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)

Instructions

1. Step 1: Preheat the oven to 325°F (163°C). Grease a 10-inch bundt pan with 1 tablespoon of softened butter, then dust it lightly with flour to ensure easy release.
2. Step 2: Drizzle 4 tablespoons of melted butter evenly into the bottom of the prepared pan. Sprinkle the brown sugar over the butter, then arrange the pineapple rings on top. Place a maraschino cherry in the center of each pineapple ring.
3. Step 3: In a large bowl, combine the yellow cake mix, eggs, instant vanilla pudding mix, whole milk, pineapple juice, vegetable oil, and vanilla extract if using. Mix gently until just combined, avoiding overmixing.
4. Step 4: Pour the batter slowly over the pineapple and sugar topping in the bundt pan, spreading evenly.
5. Step 5: Bake the cake for 40-45 minutes or until a toothpick inserted into the center comes out clean.
6. Step 6: Let the cake cool in the pan for 10 minutes. Carefully invert the cake onto a serving plate, allowing the caramelized topping to drizzle over. Serve warm or at room temperature.

Tips & Variations

• For extra flavor, soak the maraschino cherries in a bit of rum or brandy before placing them on the pineapple rings.
• If you prefer a more tropical twist, add shredded coconut to the batter or sprinkle on top after baking.
• Use fresh pineapple rings for a fresher taste, adjusting juice quantities as needed.
• Make sure to gently mix the batter to keep it light and fluffy.

Storage

Store leftover cake covered at room temperature for up to 2 days or refrigerate for up to 5 days. To reheat, warm individual slices in the microwave for 15-20 seconds or in a low oven until heated through.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different type of cake mix?

Yes, you can substitute the yellow cake mix with a white or butter cake mix for a slightly different flavor. Avoid chocolate or heavily flavored mixes to keep the traditional taste.

How do I prevent the cake from sticking to the pan?

Be sure to grease the pan thoroughly with softened butter and dust it lightly with flour. Also, allow the cake to cool in the pan for about 10 minutes before inverting gently onto a plate to help it release cleanly.

Pineapple Upside-Down Bundt Cake Recipe

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★★★★★

4.7 from 117 reviews

This delightful Pineapple Upside-Down Bundt Cake combines the tropical sweetness of pineapple rings and maraschino cherries with a moist, rich yellow cake base enhanced by instant vanilla pudding. The cake is topped with a luscious caramelized brown sugar and butter glaze, creating a visually stunning and delicious dessert that’s perfect for any occasion.

• Author: Elena
• Prep Time: 15 minutes
• Cook Time: 45 minutes
• Total Time: 1 hour
• Yield: 12 servings 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

For the Topping

• 1 tablespoon unsalted butter, softened (for greasing pan)
• 4 tablespoons unsalted butter, melted
• 1 cup packed light brown sugar
• 8 pineapple rings (from a 20-ounce can), drained (reserve juice)
• 8 maraschino cherries, pitted

For the Cake Batter

• 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)

For Pan Preparation

• Flour (for dusting pan)

Instructions

1. Preheat Oven: Preheat your oven to 325°F (165°C) to ensure it’s ready for baking the cake.
2. Prepare Bundt Pan: Grease a 10-inch bundt pan with 1 tablespoon of softened butter, then lightly dust with flour to prevent sticking and help with the cake’s release.
3. Create Topping Layer: Drizzle 4 tablespoons of melted butter evenly across the bottom of the prepared pan. Sprinkle the brown sugar evenly over the melted butter. Arrange the 8 pineapple rings on top of the brown sugar layer, placing a maraschino cherry in the center of each pineapple ring for color and flavor.
4. Mix Cake Batter: In a large mixing bowl, combine the yellow cake mix, eggs, instant vanilla pudding mix, whole milk, pineapple juice, vegetable oil, and vanilla extract if using. Mix until just combined; avoid overmixing to keep the cake tender.
5. Assemble Cake: Carefully pour the batter over the pineapple and cherry topping in the bundt pan, spreading it evenly to cover the fruit layer completely.
6. Bake the Cake: Place the bundt pan in the preheated oven and bake for approximately 40 to 45 minutes. Check doneness by inserting a toothpick or cake tester into the center of the cake—when it comes out clean, the cake is ready.
7. Cool and Invert: Allow the cake to cool in the pan for about 10 minutes to set. Then, carefully invert the bundt pan onto a serving plate so that the pineapple and caramelized topping are on top. Let any excess butter and sugar topping drip over the sides.
8. Serve: Serve the cake warm or at room temperature for the best flavor and texture.

Notes

• Room temperature eggs help the batter mix more evenly and result in a better texture.
• Be sure to reserve the pineapple juice from the can; it adds natural sweetness and moisture to the cake.
• When greasing and flouring the bundt pan, take care to reach all crevices to avoid sticking.
• The instant vanilla pudding mix adds moisture and a tender crumb to the cake.
• This cake is delicious served with a scoop of vanilla ice cream or a dollop of whipped cream.

Keywords: pineapple upside-down cake, bundt cake, pineapple dessert, caramelized topping, yellow cake, tropical cake