Pineapple Upside-Down Bundt Cake Recipe
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.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour
- Yield: 12 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Scale
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
- Preheat Oven: Preheat your oven to 325°F (165°C) to ensure it’s ready for baking the cake.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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
