Get ready to wow your guests with my delightful pineapple upside-down bundt cake! This gorgeous fruit dessert is not only quick and easy to make but also a guaranteed crowd-pleaser. Just gather a boxed cake mix from your pantry, along with brown sugar, butter, pineapple rings, and maraschino cherries, and you're on your way to creating one of my all-time favorites. This simple recipe makes baking an impressive treat a total breeze—let's dive in and enjoy!
A Twist On A Classic Cake Recipe Angela Latimer - Bake It With Love @copyright 2016-2016
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 10minutes minutes
Cooking 30minutes minutes
Cooling Time 30minutes minutes
Total Time 1hour hour 10minutes minutes
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 cake is decorated while it bakes. The brown sugar butter sauce creates a glaze, and the pineapple rings and maraschino cherries provide a decorated cake right out of the oven!
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 and mixed cocktails, and they 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.
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.
A yellow cake is different than a white cake. A yellow cake mix tends to be a bit "sturdier" than a white cake.
A white cake is often a bit lighter and fluffier, so it does not hold up as well under the brown sugar butter sauce and pineapples in this bundt cake.
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 in the can will be used later to prepare the cake batter, so drain it and set it aside; do not throw it out! When you get to step 3, use a fork to lift the pineapple slices out of the can, leaving 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 it 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" it so the flour covers all four sides. Once it looks like flour has coated the entire pan, turn it over and tap the back of the pan to let the excess flour fall out. You want just a very thin layer of flour over the butter.
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, which 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
Pineapple upside-down bundt cake process photo 6: Mix the cake batter until just combined.
Step 6: Transfer. Pour the mixed batter into your prepared bundt pan gently so that the pineapple slices remain upright (photo 7);
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 the bundt pan.
Step 9: Cool and serve. Remove the bundt pan (photo 9), then continue cooling for 25 minutes before serving warm or storing 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!
Pineapple upside-down bundt cake slice on a white plate with more slices in the background and a cherry next to the slice.
💠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 to check if your cake is done. When baking in the bundt pan, insert the tester in the middle of one section. When you pull the tester out, it should be clean (no batter or crumbs on it). 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 can cause 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, then place it in an airtight container.
Remove from the fridge about an hour before serving. Let your pineapple upside-down bundt cake sit on the counter until it comes to room temperature.
WANT TO SAVE THIS RECIPE?
📖 Recipe Card
Pineapple upside-down bundt cake served on a white plate. 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, along with 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 10minutes minutes
Cooking 30minutes minutes
Cooling Time 30minutes minutes
Total Time 1hour hour 10minutes minutes
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)
**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 the 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 of melted butter into your bundt pan, then sprinkle the 1 cup of light brown sugar over it. Spread evenly over the bottom of your bundt pan.
Pineapple upside-down bundt cake process photo 2: Sprinkle the brown sugar over the 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 the cherries gently into the brown sugar to firmly embed them.
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 the 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 when touched.
Pineapple upside-down bundt cake process photo 8: Bake the cake.
Place a plate or serving platter over the bottom of the bundt pan, invert the cake, and set aside for 5 minutes to allow it 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 to check 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 can cause 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%)
