This tasty pineapple upside down bundt cake is a beautiful presentation of a well-loved and popular dessert that's quick and easy to make! This easy cake mix recipe makes it even faster to get this impressive dessert ready for all to enjoy!
A super simple Pineapple Upside Down Cake to share with friends and family!
There’s no need to wait for a special celebration to eat cake. This easy pineapple upside-down cake is the perfect dessert to enjoy any day of the week!
Unlike a frosted cake, which takes additional time to decorate after baking, pineapple upside down cakes are decorated while they bake. The brown sugar butter sauce creates a glaze in place of frosting, and the pineapple rings and maraschino cherries provide a completely decorated cake right out of the pan!
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❤️ Why You'll Love This Recipe!
Super Easy! Most of the ingredients for this cake are already prepared, you just have to put everything together. Simply open the fruit, mix the cake batter, and layer in the pan. So simple!
So Tasty! On top of being super simple, it is super tasty! The brown sugar and butter glaze provides the perfect amount of sweetness without the heaviness of frosting!
It's Versatile! I love this pineapple upside down bundt cake for any occasion. It is a great dessert during the week or even a beautiful addition to a brunch spread. Want to impress family and friends? Bring this to your next get-together!
🥘 Ingredients
The best part of this ingredient list is that you may only need to grab a few things at the grocery store! Zip down the baking aisle, the canned fruit aisle, and the dairy section (if you don’t already have butter and eggs at home).
- Butter – I typically bake with salted butter, but salted or unsalted butter will work. *Omit the oil from the boxed instructions.
- Light Brown Sugar – Light brown sugar is used to add a richer flavor to baked goods and helps to retain moisture. It's part of the self-saucing wonder that upside down cakes are known and loved for!
- Pineapple Slices – Canned pineapple comes in many forms: crushed, tidbits, chunks, and slices. Pay close attention to make sure you get the slices.
- Maraschino Cherries – Maraschino cherries are cherries that have been canned and sweetened. These are the same cherries you see in Shirley Temples or mixed cocktails and are commonly used in baking. *One jar should be enough for the recipe.
- Yellow Cake Mix – You can use any yellow cake mix that your grocery store carries. Betty Crocker, Pillsbury, and Duncan Hines are the most common brands (Jiffy, King Arthur Flour, and Krusteaz also offer yellow cake mix as well as several generic brands). All are wonderful!
- Large Eggs – Large eggs are the most common size you purchase in the store.
*Be sure to see the free printable recipe card below for ingredients, exact amounts & instructions with tips!*
🧂 Substitutions
Dark brown sugar – If your store is out of light brown sugar, you can use dark brown sugar in place of it. Dark brown sugar is made with a bit more molasses, so you will end up with a little bit richer taste.
Pineapple - A pineapple upside-down cake is identified by its use of sliced pineapple rounds. If your store is out of pineapple slices (or you accidentally get home with the wrong can) you can still make this cake, it just won’t have the traditional look of the rounds. If needed, pineapple tidbits are your best substitution.
Can I Use Fresh Pineapple?
Yes, most definitely! While the sliced rounds are convenient, you can slice fresh pineapple and squeeze some juice for making the cake mix batter.
🔪 Step-By-Step Instructions
The pineapple juice that is in the can will be used later to prepare the cake batter, so do not throw it out! When you get to step 3, use a fork to lift the pineapple slices out of the can and leave the juice in the can until step 4.
Prep & Mix the Yellow Cake Batter
- Prep. Preheat your oven to 350°F (175°C) and coat your bundt pan with butter and flour. *Flour offers a second layer between the butter and the cake mix, that helps keep the cake from absorbing the butter as it melts, which helps the butter to do its job and keep the cake from sticking. See notes below on how to do this.
- Melt butter. Pour the first ¼ cup portion of melted butter (½ cup total) into your bundt pan then sprinkle 1 cup of packed light brown sugar over the melted butter. Spread evenly over the bottom of your bundt pan.
- Arrange the fruit. Remove all of the pineapple slices from a 20-ounce can and slice them in half. Place the halves in the bottom of your bundt pan nestled into the ridges, then place a maraschino cherry (16-20 cherries, stems removed) between the slices. Push gently on the cherries to firmly place them in the brown sugar.
- Mix the cake batter. Combine the reserved pineapple juice with enough water to make 1 total cup of liquid. Mix the cake batter as directed on the box using the second ¼ cup of melted butter, the pineapple juice with water, and 3 large eggs. *The cake box may call for oil but replace it with the ¼ cup of melted butter.
Transfer & Bake
- Transfer. Pour the mixed batter into your prepared bundt pan gently so that the pineapple slices remain upright, do not spread.
- Bake. Place in the middle of your oven's center rack and bake at 350°F (175°C) for 30-35 minutes, or until an inserted cake tester, toothpick, or butter knife comes out clean. A fully baked cake should spring back to the touch.
- Remove and cool. Place a heat-safe plate or serving platter over the bottom of the bundt pan and invert the cake. Set aside for 5 minutes to allow the cake to release from the pan. *The pan will still be hot, so use two hot pads to hold the edges of the pan with the plate. Make sure you have a tight hold, then gently invert/flip the bundt pan over.
- Cool and serve. Remove the bundt pan and continue cooling for 25 minutes, then serve warm or store for later.
If you are serving this the same day as baking, bake it just before you begin preparing dinner. This way it can cool while you are eating dinner and your pineapple upside down bundt cake will be just right to serve when dinner is done. Enjoy!
💭 Angela's Tips & Recipe Notes
You don’t have to use a bundt pan!
- You can use two 8-inch or 9-inch square or round cake pans.
- You could also bake this as a sheet cake in a 9x13 rectangular pan. *See modified cooking times below.
Modified Temp & Cooking Times
- Bake at 325°F (163°C) for dark or non-stick pans. You can also bake the cake in 2 8-inch or 9-inch rounds for 22-27 minutes. Bake in a 9x13 pan for 21-26 minutes.
Yellow Cake vs. White Cake.
- A yellow cake is different than a white cake. A yellow cake mix tends to be bit “sturdier” than a white cake.
- A white cake is often a bit lighter and fluffier, so it does not hold up under the brown sugar butter sauce and pineapples as well.
Pro Tips
Buttering and flouring a pan.
- Take about a tablespoon of softened butter and spread around the pan or spray with non-stick cooking spray. Cover ALL the of the inside of the pan, the bottom, the sides and the little corners! Sprinkle enough flour over the butter to cover the bottom of the pan.
- Hold the pan over the sink or trash can and “roll” the pan so that the flour covers all four sides. After it looks like flour has coated the entire pan, turn it over and tap the back of the pan so the excess flour gets out. You want just a very thin layer of flour over the butter!
- You can also purchase Bakers Joy that has the flour in the spray! Pam has a version of this too called “Happy Baking.”
Testing to see if the cake is done.
- Use a cake tester, toothpick, or butter knife check to see if your cake is done.
- When baking in the bundt pan, insert the tester in the middle of one section. When you pull out the tester, it should be clean (no batter or crumbs on the tester).
- If it is not cooked all the way through, cook for 3-5 more minutes and test again.
Avoid opening the oven door while the cake is baking.
- Opening the oven door while a cake is baking will lead to a drop in oven temperature causing the cake to fall (or sink) in the middle.
- Additionally, opening the oven door and releasing the heated air can extend the baking time.
- It is best to wait until the first timer goes off to open the door and double-check if it is done.
🥡 Storing
You can store this cake in the fridge for up to 3 days. It can dry out a bit each day, so it’s best to eat as soon as possible. Make sure to store your bundt cake covered with plastic cling film and placed in an airtight container.
If refrigerating before serving, remove from the fridge about an hour before serving. Let your pineapple upside down bundt cake sit on the counter to come to room temperature.
>>>>See all of my recipes HERE<<<<
🧁 More Easy Desserts
- Bisquick Apple Cobbler
- Peach Dump Cake
- Cherry Chocolate Dump Cake
- Oreo Mug Cake
- Peanut Butter Rice Krispie Treats
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📋 Recipe
Pineapple Upside Down Bundt Cake
Ingredients
- ½ cup butter (divided into 2 equal portions of ¼ cup melted butter)
- 1 cup light brown sugar (packed)
- 20 oz pineapple slices (drained, reserve the juice, cut slices in half)
- 20 maraschino cherries (stems removed)
- 15 oz yellow cake mix (do not use the boxed instructions/ingredients - see these ingredients ONLY)
- 3 large eggs (room temperature)
- water (enough to total 1 cup with pineapple juice)
Instructions
- **DO NOT USE THE OIL FROM THE CAKE MIX INSTRUCTIONS.**
- Preheat your oven to 350°F (175°C) and coat your bundt pan with butter and flour.
- Pour the first ¼ cup portion of melted butter into your bundt pan then sprinkle the brown sugar over the melted butter. Spread evenly over the bottom of your bundt pan.½ cup butter, 1 cup light brown sugar
- Arrange the halved pineapple slices in the bottom of your bundt pan nestled into the ridges, then place a maraschino cherry between the slices. Push gently on the cherries to firmly place them in the brown sugar.20 oz pineapple slices, 20 maraschino cherries
- Combine the reserved pineapple juice with enough water to make 1 total cup of liquid. Mix the cake batter as directed on the box using the second ¼ cup of melted butter (*and omitting the oil from the boxed instructions), the pineapple juice with water, and the eggs.½ cup butter, 15 oz yellow cake mix, 3 large eggs, water
- Pour the mixed batter into your bundt pan gently so that the pineapple slices remain upright, do not spread.
- Bake at 350°F (175°C) for 30-35 minutes, or until an inserted cake tester, toothpick, or butter knife comes out clean. A fully baked cake should spring back to the touch.
- Place a plate or serving platter over the bottom of the bundt pan and invert the cake, then set aside for 5 minutes to allow the cake to release from the pan.
- Remove the bundt pan and continue cooling for 25 minutes, then serve warm or store for later.
Notes
- Bake at 325°F (163°C) for dark or non-stick pans.
- You can also bake the cake in 2 8-inch or 9-inch rounds for 22-27 minutes.
- Bake in a 9x13 pan for 21-26 minutes.
Nutrition
Angela is an at home chef that developed a passion for all things cooking and baking at a young age in her Grandma's kitchen. After many years in the food service industry, she now enjoys sharing all of her family favorite recipes and creating tasty dinner and amazing dessert recipes here at Bake It With Love!
Denise Terrell says
I just made this today and it came out perfectly. I didn't have to add much
water because there was about 1 cup of pineapple juice left in the can. I love using the juice instead of oil. Thank you for such an easy recipe to follow.
Denise
Dea A says
I just made this upside down cake. It turned out just like your picture. I am so very pleased. It was one of the easiest cakes i have ever made. Thank you so very much.
Bridget says
Can I use a pineapple cake mix?
Angela @ BakeItWithLove.com says
Yes, you can use any cake mix you want!
Bridget Marie Misenhimer says
I made this, using pineapple cake mix, and it was deeeeeeeeeeeelicious and so beautiful. My only questions is, I had a few spaces between the pineapple slices and cake. Did I do something wrong? Will definitely make this again and again! Thank you!
Angela @ BakeItWithLove.com says
I think that happens when the pineapple slices are really moist, I suggest drying the slices out a bit on paper towels while you prep everything to make the cake. Hope that helps! And yum, I love using flavored cake mixes in this base recipe!
Anonymous says
this recipe was delicious
Anonymous says
Love the clever idea of using the bundt pan! Great, thorough directions along with the rationale of the directions!
Sean says
Looks yummy! Can you add rum to it and if so, at what stage?
Angela @ BakeItWithLove.com says
Yes, definitely! Combine it with the pineapple juice (or use it instead of the juice). Enjoy!
Trent says
Bajan fah true
Just finished mine and the house smells amazing; I followed the recipe as written and it turned out peeeerfecr. Can’t wait to dig in.
Holly says
First time making a pineapple upside down cake, and it turned out wonderful. Since I was using a Bundt pan, I cooked it longer than 30 minutes or so suggested on the instructions (I think the box said 45 minutes or so). By the time I started preparing everything I realized I didn’t have any flour, so I just sprayed the pan really well with nonstick spray (olive oil). Was hoping and praying it was not going to stick, and luckily it came out perfectly! I’ll definitely be making this again. I took a picture but I’m not seeing where I’m able to upload it.
Tammy Lepage says
Great recipe will definitely make this cake again
Ed says
Came out great.
Ann says
Does this cake have to be stored in the refrigerator?
Angela @ BakeItWithLove.com says
Yes, the fruit makes it likely to spoil at room temperature. Make sure that the cake is fully cooled before refrigerating. Thanks for asking!
C M Shukmeister says
I made it for my mother’s 90th birthday as I wanted a jazzed up version of her favorite cake. Turned out beautifully and she loved it!
I used Duncan Hines yellow cake mix which called for 1/2 cup oil. I wasn’t sure if I should use just 1/4 cup of melted butter so I added an additional tablespoon as a compromise. It seemed to work okay, but when I make this again, should I use 1/2 cup butter as substitute for 1/2 cup oil?
Angela @ BakeItWithLove.com says
Awesome! So glad the cake was a hit!
For the future, you only need the butter that is called for in the recipe card (the boxed instructions can be disregarded). Enjoy!
Kelli B says
Commenting on:
“For the future, use the amounts in the recipe card plus the oil that the boxed instructions call for.”
Ugg, I hope mine turns out OK. The directions on that part of the recipe were confusing to me also. In your ingredients list, you did not mention that we needed oil so I thought when you said, only the 1/4th cup of butter, that was sufficient. I should’ve read the comments first. Can you add that to your recipe ingredients?
Angela @ BakeItWithLove.com says
When looking at the ingredients used here (in the ingredient photo) there is no oil. Just the butter, so you're fine. Everything else is being updated.
Lia says
Good question! She just used the butter in place of the olive oil that the box recipes call for. It is supposed to make the flavor better. It’s just a matter of what you prefer to use.
She has a really great recipe here though! 🙂 it looks beautiful also!
Bob Rady says
This was so simple to make and what a great presentation! The taste was phenomenal too didn’t last long!
Just me says
The link to print recipe is not working
Angela @ BakeItWithLove.com says
It works; please check that your pop-up blocker is not enabled. Also, make sure that you are only selecting the print button in the recipe card under the recipe image. Thanks and Happy Easter!
Lydia says
I made this cake today and really the only thing different I did was that I used dark brown sugar because I never buy light brown. I like the richer taste of the dark brown and it seems to caramelize better which I really like the caramelization on a pineapple upside down cake. Mine may not be as pretty as yours but it sure was tasty.
Angela @ BakeItWithLove.com says
Awesome! So glad you enjoyed the cake. 🙂
Gail Yokubinas says
If I use a pound cake box mix instead of yellow, will it turn out ok?
Angela @ BakeItWithLove.com says
Pound cake is a much denser cake than yellow cake. I have not tried it personally but I would be really careful with greasing the bundt cake pan and watching the cakes bake time. Let us know if you try it out!
Victoria L says
Just a bit confusing on the butter amounts, directions call for 1/4 cup butter for bottom of pan but under the details of step 2 it said 1/2 cup. Said the same thing under step 4.
I did end up using only 1/4 cup for the pan but I increased the amount to 1/2 cup as my box mix called for 1/2 cup oil and I was afraid the cake might be to dry.
Cake came out looking good. I haven’t tasted yet. It’s for a party tomorrow.
I had never thought to use butter/spray and flour to my pan before the melted butter and brown sugar. Thank you for that tip!
Angela @ BakeItWithLove.com says
The ingredients are linked to each step, and therefore it puts the amounts in twice minus the notes that the portion is divided. I'll see what can be done on the back end to make that clearer in the recipe cards. Thanks for noting it and I hope you (and your friends at the party) enjoy the cake!
Victoria L says
The cake was a big hit today! I made it in a 9x13 pan. Cut pineapple rings into quarters before arranging in the pan with the cherries and was able to cut cake into 20 pieces. A perfect size as there were other cakes available on the buffet. Only had 4 pieces left to bring home, which pleased my husband as it’s his favorite cake! Thank You💕
Brenda C says
This was easy and sooo delicious. Pretty too!
Monica says
Uh oh. I only added the 1 c pineapple juice leftover from the pineapples. Hope it comes out ok. 😩
Lily says
We are huge fans of pineapple upside down cake and this recipe is by far the best I’ve made!
Forgot to flour dust the pan and the cake still slid off perfectly!
Patti says
Great dessert with a nice presentation. Took to birthday celebration and it was a hit. Easy to make. Most ingredients you probably already have on hand.
Mona says
Made this for the first time. Was simple to make and it turned out picture perfect. And the taste was fantastic. Thank you so much for this recipe.
Terry Brown says
First time I ever made a bunt pan upside down pineapple cake! It’s now one of my favorites!
Rhiannon says
I made this tonight for my brothers birthday and it turned out great! I liberally buttered and floured the pan per instructions and had no problems with it coming out of the pan. Will definitely make this again.
Ronda bucket stillwell says
First time ever making a pineapple upside down cake and it came out great, thank you for being my first. I used Betty crocker French vanilla with pudding in the mix for the cake.
Anonymous says
First time my pineapple upside down cake turned out right!
Terry says
This turned out great! For Christmas I'm going to do green and red cherries.
Simple and easy just follow the directions as given.
Angela @ BakeItWithLove.com says
Sounds fun! Now I'll have to grab my glace cherries and bake one too!!
Suez says
Beautiful cake! Easy to make. Thank You!
Angela @ BakeItWithLove.com says
Thank you! So glad it was a success!!
Renee says
Wonderful idea. I made it for Sunday dinner to take to my in-laws house and impressed the family. It was a nice change to the traditional one that I made. Thanks for sharing your recipe.
Mary Payton says
Love this cake!!
Barb says
My new favorite way to make a pineapple upside down cake 🙂 Looks beautiful too!
Mollie Lee Brower says
Made this for a dinner party and got rave reviews! Been making pineapple upside-down cake since I was a girl. Never anything this beautiful! Thanks for the idea!
Deana says
Looking for a vegan version of this recipe. I can substitute most of the ingredients except the cake mix. Can you provide the ingredients?
Angela @ BakeItWithLove.com says
Here is what you would need to make yellow cake mix https://bakeitwithlove.com/yellow-cake-mix/. Enjoy!!
Christina Martinez says
I made this cake for Easter but substituted some ingredients because my daughter is VEGAN. Using applesauce for eggs and vegan butter for regular butter. Everyone LOVED it so much I'm making it again for Mother's Day.
Andrea says
Made this today for Easter lunch. It was hit! So delicious!
Eva Hernandez says
I made this cake yesterday for the first time and to say it was a big hit is to put it mildly:) Not only beautiful to look at but equally delicious!
My husband's relatives are from Cuba and are now asking for your recipe in Spanish. Do you know where I might get the exact instructions in the Spanish language?
Thank you for your English version either way:)
Angela @ BakeItWithLove.com says
Hello Eva! So glad everyone enjoyed the cake! We are actually translated into several languages, so you can get the Spanish version here https://es.bakeitwithlove.com/pineapple-upside-down-bundt-cake/
Carol says
Do I replace the oil in the cake mix with the butter or add both into mix? Or add butter and just 1/4 oil to make it equivalent to what the box wants, which is 1/2 cup oil? I hope you see this soon! I’m making for a bday! Thanks!!
Angela @ BakeItWithLove.com says
If your box calls for 1/2 cup oil, use that total amount with the melted butter. Enjoy the birthday celebration!!
Leslie says
Can you please clarify what you mean by total amount do you mean 1/2 cup with oil and butter mixed together so 1/4 of each oil and butter, or 1/2 cup vegetable oil in addition to the 1/4 cup butter? I’m in the middle of making this for my daughter‘s birthday today and realized I’m not sure what you mean, sorry.
Angela @ BakeItWithLove.com says
1/2 cup fat total (any combination of oil + butter, oil alone, or butter alone). Enjoy!
Sandy says
Can you use pineapple cake mix
Angela @ BakeItWithLove.com says
Yes! Most definitely, enjoy!
Carol says
Do I add all cake box mix ingredients AND the recipe ingredient for the batter or do I REPLACE each for each. My batter wants 3 eggs and 1/2 cup oil and 1 c water. I can’t imagine 2 cups water, 6 eggs…. But I do wonder if o need to add some of the 1/2 cup oil cuz the melted butter is only 1/4 cup. I hope you see this! I’m stuck on the recipe! Thanks!
Angela @ BakeItWithLove.com says
No, they combine to make the totals listed (1 cup water when you top off the pineapple juice), 3 eggs, etc. Thanks for asking!!
Mrs. Yvonne Herrera says
Thank you Carol, I had the exact same question. I was also wondering the same thing. I've yet to try this cake, I've never made and upside down pineapple cake, much less in a bundt pan, and this is my favorite cake. I will make it for our Thanksgiving dinner at our sons home, wish me luck. `v`
Rachelle says
I’m going to bake this on Easter Sunday for my brother’s 58th birthday. I’m excited to try this new variation. I’ll be using fresh pineapple (since I live in Hawaii 🌺)
Stephanie Henderson says
Super recipe! I’ve tried this twice now. The first time I had chuck pineapple cause that’s what I had but it was still delicious and hubby had to have 2 pieces. This last time I used slices and it’s so beautiful. I’m sharing with friends for Easter dinner tomorrow. I think everyone will be really impressed. Thanks for the supreme recipe. Note: I’ve always had problem baking in my little Airfryer/oven but Bundt pans always ensure the cakes bake perfectly.
Helen Hitchcock says
I have made this cake for several people. It seems a little intimidating at first but so easy and everyone loved it. A change from the traditional upside down cake.
Thx for sharing, Helen
Anonymous says
Just put it in the oven now. 🤞
I’m hoping it will turn out just like your picture.
Allie says
Making this today for a cousin gathering. Can I replace the water with milk ?
Angela @ BakeItWithLove.com says
Yes, you certainly can swap the milk out and use it instead of water. This can lead to a slightly drier crumb consistency in cakes (from boxed cake mix), but shouldn't be an issue in this recipe. Enjoy!
Joanne says
Do I still use only the quarter cup of butter if the cake mix calls for half a cup of Oil?
Angela @ BakeItWithLove.com says
Yes, follow the recipe here as it accounts for all the liquids needed. Thanks for asking!!
Kyle says
Love the look of this cake! Came out perfect and everyone was raving about how good it was.
Lisa says
Did not work and I followed to a T. It looked beautiful out of the oven and then suddenly the entire middle sank and was gooey. 😭😭
Angela @ BakeItWithLove.com says
Hi Lisa, sounds like it wasn't quite done baking. Be careful when testing your bundt cakes as they are so thick it can be deceiving! I do hope you give it another try. Enjoy!
TB says
I used white cake instead of yellow and used some of the cherry juice with the pinnacle juice. Doing it again today forgot to cut the pineapple unfortunately. My kid loved it.
https://ibb.co/ykjyHB1
Destiny says
I have made dozens of pineapple upside down cakes, cupcakes etc. And never have I had this problem. Can you tell me what happened to my cake I've used the same cake pan before with no problems the only things I did different was I bought Duncan Hines cake mix instead of my usual Betty Crocker and I followed your recipe to the T including using a flower coating on pan (which I usually just use plain non stick spray a few quick sprays as that my pan is nonstick already) I am so sad and can't figure out why it didn't set it didn't turn out and I was really looking forward to having a warm piece after dinner?? This is really crazy?? https://drive.google.com/file/d/1lzTzuuPn80IJewk1Rx-6pY5BuBu4AcDU/view?usp=drivesdk
Angela @ BakeItWithLove.com says
Hi Destiny, can I ask what size pan that was? From the photo it looks very shallow - almost like a pie pan or tart pan size? Since the cake is overflowing from your container, it looks like there is too much cake mix for the pan, and I would start here for troubleshooting.
Nicole says
Thanks for sharing, my cake tasted perfect. I love pineapple upside down cake. Definitely takes me back to when my grandma made it for me as a kid!
Also to the writer of this recipe can I leave a suggestion? Check your written out instructions for this recipe, the smaller notes under each paragraph hun is wrote 1/2 cup butter instead 1/4cup under each paragraph for your notes so would total 1/2cup all together It about got me but I figured it was just common typo😉 Anyway I loved the taste of this recipe also without adding the oil like the box calls for makes it so much better. Keep sharing Please.
Angela @ BakeItWithLove.com says
Thank you Nicole! Pineapple upside down cakes are a childhood love affair for me too - it's one of the desserts that my mom would make on occasion (usually my Grandma did all the baking).
The split ingredient amounts that are to be actually used in a recipe are written in the instructions. The noted ingredients in the smaller notes are added by default and based solely on what I noted in the ingredients section, so there isn't much I can do except let my recipe card developer know that we're having an issue there. You're not the first to notice it, I'm sure! Thanks again for your comments and it's always wonderful to hear that a recipe was enjoyed!
Glynnis says
Is it ok to use Duncan Hines pineapple supreme cake mix for this recipe?
Angela @ BakeItWithLove.com says
Yes, definitely! Sounds like it will be tasty too!
Bro. Bill says
Just put your recipe for my pineapple upside down cake on the oven for 27 yr. Old grandson’s birthday. Followed explicitly. My first time with it.
Had a problem with my Dole slices of pineapple standing up as it should. Next time perhaps refrigerating the half-slices for a while first to stiffen them.
Angela @ BakeItWithLove.com says
I hope that you enjoyed the cake! My pineapple slices were out at room temperature for quite a while in preparation, but I do think that some of the bundt pan shapes hold the slices better than others.
Lisa says
I just made this today with Duncan Hines pineapple supreme mix and OMG. DELICIOUS. bringing this to every food event ever from now on
Maria says
Came out beautifully. Took way longer than 35 min. More like 50.
Sue says
Great job...beautiful
JJ says
The brown sugar stayed in the Bundt cake pan and crystallized. Cake still tasted great but perhaps it would have been even better with a cost of brown sugar glaze.
Angela @ BakeItWithLove.com says
Hey JJ, sorry to hear that any of it stuck in the pan! It takes a heavy butter/flour coating and the pan has to be flipped right out of the oven for the cake to fall come out beautifully. If you missed either of those, then hopefully you'll give it another try with better results. Thanks for sharing your experience!
Anonymous says
I like to melt the butter and brown sugar in a small sauce pan on low and stir it well. It also helps to hole the pineapple and cherries in place
Dee says
Looks lovely! So yummy!
What about if you do not have cake mix? I have all purpose flour...
Angela @ BakeItWithLove.com says
Sure thing! Use this as a homemade yellow cake mix recipe: 2 1/4 cups all-purpose flour, 1 1/2 cups granulated sugar, 3 1/2 teaspoons baking powder, and 1 teaspoon salt. Whisk them together then continue as instructed replacing the boxed cake mix. Enjoy!
Tina says
Good Morning, well I just put this Bunt cake into the oven. I'm not good at making cakes but I am trying. Fingers crossed it turns out right lol. I am making this for a 16 yr old for his birthday hope he likes it.
Angela @ BakeItWithLove.com says
Good luck Tina! It's an easy cake so it should be just beautiful! Enjoy!!