Pineapple Upside Down Bundt Cake Recipe
This moist and tasty Pineapple upside-down cake is baked in a Bundt pan, featuring maraschino cherries and pineapple slices on top.
This impressive dessert is perfect to take to a potluck, family reunion, party, or any special occasion. I have served this cake at Christmas and Thanksgiving because everyone loves it.
Try our other delicious cake recipes like this Classic Pineapple Upside Down cake baked in an iron skillet.
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Tools
Ingredients
- 1 (8oz.) can of pineapple slices, drained (save the juice)
- 1 (4 oz.) jar maraschino cherries, with stems removed
- 1 box (15.25 oz.) Duncan Hines Perfectly Moist Pineapple Supreme Cake Mix
- 1 (3.4 oz.) box of instant vanilla pudding mix
- 3 large eggs
- 1/2 cup vegetable oil
- 1/2 cup milk
- 1/2 cup of the reserved pineapple juice
- 1/2 cup packed light brown sugar
- 1/2 cup (1 stick) of melted unsalted butter
- About 1-2 Tbsp. of solid shortening, like Criso
- About 1/3 cup of flour
Printable recipe card below.
Directions
Step 1 Prepare the Bundt pan
Begin by preparing your Bundt pan. I recommend using the grease and flour method. See video instructions for how to grease and flour a Bundt pan here.
Step 2
Preheat your oven to 350°. Drain the pineapple juice and reserve it to be used in the cake. Cut the pineapple slices in half and set aside. Pour half of a cup of the pineapple juice into a measuring cup and then add a half cup of milk into the pineapple juice. You should have one cup of liquid, that is half pineapple juice and half milk.
Step 3
In a large bowl, dump the cake mix and use a whisk to remove any lumps. Add the vanilla pudding and blend it into the cake mix with the whisk. Now add the eggs, oil, and milk mixture and blend it at low speed with your electric mixer until moistened. Then beat the batter on medium speed for about two minutes. Use the spatula to scrape the sides of the bowl occasionally while mixing.
Step 4
Melt the butter in the microwave in a small bowl. Pour the melted butter into the bottom of the prepared Bundt pan. Sprinkle the brown sugar into the butter and use a spatula to spread it around evenly.
Step 5
Place each pineapple slice half standing up into a groove of the bottom of your Bundt pan. The brown sugar mixture will help the pineapple stand up. Add two cherries in between each pineapple slice. Push the cherries down into the butter mixture until they touch the bottom of the pan. Then carefully pour the cake batter into the Bundt pan. This is why I use a big mixing bowl with a spout. It’s easier to pour slowly so you don’t disturb the pineapples.
Step 6
Bake in the preheated oven for about 35 to 40 minutes or until a toothpick inserted comes out clean. Oven temperatures vary. Your oven might take longer or not as long.
Remove from the oven and let the cake cool on a wire rack for about 10 minutes. Then invert cake onto your serving platter so that the bottom is now the top of the cake. Serve and enjoy.
Pineapple Upside Down Bundt Cake Recipe
Equipment
- 1 Bundt cake pan a fluted bundt cake pan is best
- 1 Large mixing bowl
- 1 Spatula
- Measuring cups
- 1 Electric mixer
Ingredients
- 1 8 oz. can of pineapple slices, drained (save the juice)
- 1 4 oz. jar of maraschino cherries, stems removed
- 1 15.25 oz. box of Pineapple Supreme cake mix, Duncan Hines
- 1 3.4 oz. box of instant vanilla pudding
- 3 large eggs
- 1/2 cup vegetable oil
- 1/2 cup milk
- 1/2 cup of the reserved pineapple juice
- 1/2 cup packed light brown sugar
- 1/2 cup (1 stick) unsalted butter
- 1-2 Tbsp. solid shortening, like Crisco
- 1/3 cup of flour
Instructions
- Begin by preparing your Bundt pan. I recommend using the grease and flour method. You will use a paper towel to spread the Bundt pan generously with solid shortening taking care to get it into every crevice. Then, sprinkle the flour around the inside of the pan so it adheres to the shortening. After the pan is covered in flour, gently tap a couple of times to loosen any excess flour and pour that into the trash can. This will create a nice surface that will keep your cake from sticking to the pan.
- Preheat your oven to 350°. Drain the pineapple juice and reserve it to be used in the cake. Cut the pineapple slices in half and set aside. Pour half of a cup of the pineapple juice into a measuring cup and then add a half cup of milk into the pineapple juice. You should have one cup of liquid, that is half pineapple juice and half milk.
- In a large bowl, dump the cake mix and use a whisk to remove any lumps. Add the vanilla pudding and blend it into the cake mix with the whisk. Now add the eggs, oil, and milk mixture and blend it at low speed with your electric mixer until moistened. Then beat the batter on medium speed for about two minutes. Use the spatula to scrape the sides of the bowl occasionally while mixing.
- Melt the butter in the microwave in a small bowl. Pour the melted butter into the bottom of the prepared Bundt pan. Sprinkle the brown sugar into the butter and use a spatula to spread it around evenly.
- Place each pineapple slice half standing up into a groove of the bottom of your Bundt pan. The brown sugar mixture will help the pineapple stand up. Add two cherries in between each pineapple slice. Push the cherries down into the butter mixture until they touch the bottom of the pan. Then carefully pour the cake batter into the Bundt pan. This is why I use a big mixing bowl with a spout. It’s easier to pour slowly so you don’t disturb the pineapples.
- Bake in the preheated oven for about 35 to 40 minutes or until a toothpick inserted comes out clean. Oven temperatures vary. Your oven might take longer or not as long.
- Remove from the oven and let the cake cool on a wire rack for about 10 minutes. Then invert cake onto your serving platter so that the bottom is now the top of the cake. Serve and enjoy.
Notes
Nutrition
This recipe is a fun twist on the classic version of pineapple upside-down cake. The result is a striking cake that is very moist and flavorful.
How To Store Leftovers
Store leftovers in an airtight container in the refrigerator. This pineapple upside-down bundt cake is very moist so I would not store it at room temperature on the counter. Cover it well with plastic wrap or foil if you don’t have an airtight cake carrier, like this one.
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