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!
½cupbutter(divided into 2 equal portions of ¼ cup melted butter)
1cuplight brown sugar(packed)
20ozpineapple slices(drained, reserve the juice, cut slices in half)
20maraschino cherries(stems removed)
15ozyellow cake mix
water(enough to total 1 cup with pineapple juice)
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, 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.
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.