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Pineapple upside down bundt cake served on white plate.
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5 from 392 reviews

Pineapple Upside Down Bundt Cake

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!
1x recipe yields 12-16 cake slices.
Author | Angela Latimer
Servings: 12 servings
Calories: 328kcal
Prep 10 minutes
Cooking 30 minutes
Cooling Time 30 minutes
Total Time 1 hour 10 minutes
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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)

Help Us Out!If you love a recipe, be sure to come back and share your ratings. This helps future users, and allows me to continue sharing free recipes! Angela

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.
    Pineapple upside down bundt cake process photo 1 greasing the bundt cake pan with butter and flour.
  • 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.
    Pineapple upside down bundt cake process photo 2 sprinkle the brown sugar over melted butter.
  • Arrange the halved 20 oz pineapple slices in the bottom of your bundt pan nestled into the ridges.
    Pineapple upside down bundt cake process photo 3 arrange the halved pineapple slices in the grooves of the bundt pan.
  • Place 20 maraschino cherries between the slices. Push gently on the cherries to firmly place them in the brown sugar.
    Pineapple upside down bundt cake process photo 4 arrange the maraschino cherries between pineapple slices.

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.
    Pineapple upside down bundt cake process photo 5 add the pineapple juice, eggs, and remaining melted butter to cake mix.
  • Mix the cake batter until just combined. Do not over-mix.
    Pineapple upside down bundt cake process photo 6 mix the cake batter until just combined.
  • Pour the mixed batter into your bundt pan gently so that the pineapple slices remain upright, do not spread.
    Pineapple upside down bundt cake process photo 7 pour the batter into your prepared bundt pan gently and without smoothing.

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.
    Pineapple upside down bundt cake process photo 8 bake the cake.
  • 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.
    Pineapple upside down bundt cake process photo 9 invert the cake over a plate for 5 minutes then remove and serve.

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

Calories: 328kcal (16%) | Carbohydrates: 58g (19%) | Protein: 3g (6%) | Fat: 10g (15%) | Saturated Fat: 6g (38%) | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 67mg (22%) | Sodium: 349mg (15%) | Potassium: 121mg (3%) | Fiber: 1g (4%) | Sugar: 43g (48%) | Vitamin A: 331IU (7%) | Vitamin C: 4mg (5%) | Calcium: 111mg (11%) | Iron: 1mg (6%)
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Course Cake Recipes, Dessert Recipes
Cuisine American