My pineapple upside down bundt cake is a beautiful presentation of a well-loved and popular fruit dessert that's quick and easy to make. Grab a boxed cake mix from the cabinet, some brown sugar, butter, pineapple rings, and maraschino cherries to make one of my all-time favorite desserts. This easy cake mix recipe makes whipping up an impressive dessert a snap!
Updated to clarify instructions, ingredients, and tips based on FAQs. New photos were also added to visualize the walk-through.
Try more of my favorite cakes like Kentucky butter cake, coconut loaf cake, mandarin orange cake, or pineapple sunshine cake.
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A Twist On A Classic Cake Recipe
There’s no need to wait for a special celebration to eat cake. This easy pineapple upside-down cake is the perfect dessert recipe for 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, and the pineapple rings and maraschino cherries provide a decorated cake right out of the oven!
❤️ Why I Love This Recipe
- Super Easy! Most of the ingredients for this cake are already prepared; you just have to put everything together. Open the fruit, mix the cake batter, and layer in the pan.
- So Tasty! On top of being super simple, it is super tasty. The brown sugar and butter glaze provides the perfect 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.
🥘 Ingredients
- 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 adds a richer flavor to baked goods and helps 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 from your grocery store. Betty Crocker, Pillsbury, and Duncan Hines are the most common brands (Jiffy, King Arthur Flour, and Krusteaz also offer yellow cake mix as do several generic brands). All are wonderful!
- Large Eggs – Large eggs are the most common size you purchase in the store.
- Vanilla (optional) - Add a splash of vanilla extract to your cake batter if desired.
Be sure to see the free printable recipe card below for ingredients, exact amounts & instructions with tips!
🧂 Substitutions
Dark brown sugar – If your store (and pantry) is out of light brown sugar, you can use dark brown sugar instead. Dark brown sugar is made with a bit more molasses, which adds a slightly 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.
Cake Mix Options - The best cake mix flavor for any pineapple upside-down cake, in my opinion, is a simple yellow cake mix. You can use the Super Moist or Moist Supreme varieties, or even one that has pudding if you can find it.
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 for this bundt cake.
Can I Use Fresh Pineapple?
Yes, most definitely! While the sliced rounds are convenient, you can slice fresh pineapple and squeeze some juice to make the cake mix batter.
👩🏻🍳 How To Make Pineapple Upside Down Bundt Cake
The pineapple juice that is in the can will be used later to prepare the cake batter, so drain and set aside, 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.
This recipe yields one bundt cake, which is typically sliced to make 12-16 servings.
❗ Top Tip: Buttering & Flouring Your Bundt Pan
- Take a tablespoon of softened butter and spread it around the pan or spray with non-stick cooking spray. Cover ALL 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.”
Preheat & Prepare Your Bundt Pan
Step 1: Prep. Preheat your oven to 350°F (175°C/Gas Mark 4) and coat your bundt pan with butter and flour (photo 1). *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.
Arrange The Topping
Step 2: 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 (photo 2). Spread evenly over the bottom of the pan.
Step 3: Arrange the fruit. Remove all 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 (photo 3).
Step 4: Add the cherries. Set a maraschino cherry (16-20 cherries, stems removed) between the slices (photo 4). Push gently on the cherries to firmly place them in the brown sugar.
Mix The Cake Batter
Step 5: Mix the cake batter. Combine the reserved pineapple juice with enough water to make 1 total cup of liquid (photo 5). In a large mixing bowl, 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 (photo 6) plus optional 1-2 teaspoons of vanilla extract. *The cake box may call for oil but replace it with the ¼ cup of melted butter ONLY.
Step 6: Transfer. Pour the mixed batter into your prepared bundt pan gently so that the pineapple slices remain upright (photo 7), do not spread or smooth the cake batter (photo 8).
Bake & Serve
Step 7: Bake. Place in the middle of your oven's center rack and bake at 350°F (175°C/Gas Mark 4) for 30-35 minutes, until an inserted cake tester, toothpick, or butter knife comes out clean. A fully baked cake should spring back to the touch.
Step 8: 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.
Step 9: Cool and serve. Remove the bundt pan (photo 9) and continue cooling for 25 minutes, then serve warm or store for later.
If you will be serving this the same day, 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 slice and serve when dinner is done. Enjoy!
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💭 Angela's Pro 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 and bake for 22-27 minutes. As a sheet cake in a 9x13 rectangular pan for 21-26 minutes.
- Modified temp & cooking times. Bake at 325°F (163°C/Gas Mark 3) for dark or non-stick pans.
- 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, return to the oven 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.
🥡 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 then place it into an airtight container.
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.
🧁 More Easy Desserts
- Bisquick Apple Cobbler
- Peach Dump Cake
- Cherry Chocolate Dump Cake
- Oreo Mug Cake
- Peanut Butter Rice Krispie Treats
- Thanksgiving Turkey Cake Pops
- Top Tips For the Best Cake Pops
- Starbucks Cookies & Cream Cake Pops
- Halloween Cake Pops
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📖 Recipe Card
Pineapple Upside Down Bundt Cake
Ingredients
- ½ cup butter (divided into 2 equal portions, each ¼ cup of 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 (at room temperature)
- water (enough to total 1 cup with pineapple juice)
- 1-2 teaspoon vanilla extract (optional)
(Note: 2x or 3x only changes the ingredient list)
Instructions
- **DO NOT USE THE OIL FROM THE CAKE MIX INSTRUCTIONS.**
Preheat & Prepare Your Bundt Pan
- For the easy release of the bundt cake (it's a sticky cake!) you need to make sure that you generously coat the bundt pan, including inside all the ridges. Use non-stick baking spray if you like, but I always hand coat with butter and flour for best results.
- Preheat the oven to 350°F (175°C/Gas Mark 4) after you coat your bundt pan.
Arrange The Topping
- Pour the first ¼ cup portion of melted ½ cup butter into your bundt pan then sprinkle the 1 cup light brown sugar over the melted butter. Spread evenly over the bottom of your bundt pan.
- Arrange the halved 20 oz pineapple slices in the bottom of your bundt pan nestled into the ridges.
- Place 20 maraschino cherries 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 15 oz yellow cake mix as directed on the box using the second ¼ cup of ½ cup butter (*and omitting the oil from the boxed instructions), the pineapple juice with water, and the 3 large eggs plus optional 1-2 teaspoon vanilla extract.
- Mix the cake batter until just combined. Do not over-mix.
- Pour the mixed batter into your bundt pan gently so that the pineapple slices remain upright, do not spread.
Bake & Serve
- Bake at 350°F (175°C/Gas Mark 4) for 30-35 minutes, 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
- You don’t have to use a bundt pan. You can use two 8-inch or 9-inch square or round cake pans and bake for 22-27 minutes. As a sheet cake in a 9x13 rectangular pan for 21-26 minutes.
- Modified temp & cooking times. Bake at 325°F (163°C/Gas Mark 3) for dark or non-stick pans.
- 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, return to the oven 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.
Nutrition
🤣 Just A Funny Family Story
I use this same cake mix-based recipe to make 2 8 or 9-inch round cakes or a 9x13 cake. I had prepared two rounds when my family and I lived in Tigard, Oregon. This timeframe is when our daughter was a toddler and our middle child, Logan, was about 10 years old.
Logan LOVED sweets and was known for sneaking a taste or swiping frosting off of cakes and cupcakes, thinking (somehow) that I wouldn't notice. In this case, you actually ate a bit off the edge of one of the two pineapple upside down cake rounds. He was lectured and scolded appropriately.
When I walked away again, he did it a second time. I was blown away - but the story goes to show you that it was worth getting into trouble TWICE! 😂
Pennylane Ingram says
This is the best pineapple upside cake recipe. I’ve made several of these over the past several months, per requests of people who raved about how good it was! I love the look and presentation of the cake and great to add to my collection of Bundt pan recipes. This is a real winner!
Suzanna Nagy says
I am wondering what I did wrong. I followed all of the directions exactly, including the melted butter and the brown sugar at the bottom of the Bundt pan to hold the pineapple slices and cherries in place. The cake itself baked very well, but when I went to turn the Bundt cake over onto a plate, Melted butter, melted sugar and liquid started flowing out all over the place. It took about 10 paper towels to clean up the sopping mess. I haven’t tasted it yet as I’m taking it to a dinner party so I hope it tastes good. But I’m wondering what I did wrong in that there was so much liquid flowing out of the cake?
Angela @ BakeItWithLove.com says
It's hard to trouble shoot recipes, but the first thing I would think of with this cake is the ingredients. Did you use what I included, or what was on the box, or a combo of both? Let me know, thanks!
Leah green says
I'm wondering if your box of mix was hit with shrinkflation like mine was?! I just happened to notice that the new one I bought was only 370 grams as opposed to my older ones In the cupboard which are 432 grams! I'm in Canada and only some of the grocery stores have the newer and smaller sizes and only specific flavors still are restocked to the smaller ones.
Anyways, by luck I noticed the box felt smaller and then compared it with the older one and sure enough, it was a a significant difference. on the back of the older box it states 1/2 cup oil (or melted butter as called for in recipe here). The newer and smaller box only calls for 1/3 C total. So, I followed that instead and melted only 1/3 C butter, split into 2 (approx 2 tbsp + 2 tsp each). I kept the liquid the same because both boxes stayed the same as well. I used a darker/non stick Bundt pan and used Pam bakers spray (the cake release kind). But you could also mix shortening with oil and flour, or mix shortening and oil and then dust with flour. All will work well. I used a splash of vanilla in the melted butter at the bottom of the pan too (for the glaze). I also used way extra marashino cherries lol. I couldn't stand my pineapple slices upwards due to my pan size, so I layered them flat and added the cherries all over. It looked beautiful! I cooked at 325. My timer went off at 35 minutes and it wasn't done so I left it another 6 minutes and it got just the teeniest tiniest bit overdone/a tad minimally dry in a couple spots. No one else noticed though and everyone loved it.
Anyways, just thought I'd point out the Shrinkflation occurring since that was my first thought thats what would happen to all of these older doctored box mix recipes. What a shame there will be so many wasted ingredients as a result and so much wasted time and unnecessary frustration! And at a time when everyone struggling to get by too. They should have to put an alert or a note on the box! Or, even if it's not a "requirement" Betty Crocker should just do it anyways! To save all our ingredients x
Paula A says
Great recipe and beautiful! I made this today for the first time and it was quick and easy and came out perfect. My family enjoyed the cake. Thank you!
VICTORIA G says
Baked for 40 min and this just came out of the oven and it looks fantastic! I can't wait to cut into in later today. Thanks for a great recipe.
Anonymous says
I baked it for 45mins.
Melodie says
Never made one like this before that looks delicious I would love to try it can I get the recipe
Angela @ BakeItWithLove.com says
You're on the recipe page, there's a jump to recipe link at the top as well as a jump to menu below the primary post image that allows you to skip to any section you'd like. The recipe card is linked in the jump to menu as "recipe card" for quick access. Enjoy!
Jan says
Hands down the best pineapple upside down cake recipe. I do use a bundt cake pan and the presentation is amazing. We have bake sales at our church and I make these cakes every time. I cut them in half (as those are the best sellers). They are the first to sell out and now I get requests for those wonderful pineapple cakes.
Petunia says
Excellent!!! It took a bit longer for mine to cook, but I just kept an eye on it and it was delicious and so easy. Will definitely make this again. Thank you!!
Dawn says
This was a cute way to do a pineapple upside down cake. Funny this is that my cake split in several places (along the pineapple slices) as it cooled. Maybe the pineapple was too wet?
Angela @ BakeItWithLove.com says
That is a possibility and the only likely culprit that I can think of. Thanks for sharing your experience!
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!