Pineapple Upside-Down Bundt Cake

         Moist, super rich and extra tasty is what this upside down Pineapple Bundt cake is about. For a dessert on a hot day, this is a super refreshing dessert. This is so sinfully delicious and truly addicting as a dessert.

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You may want to double this and not tell anyone you ate half. Bundt cakes have always been the type of cake that scares me. I had always had issues making them and I have always found them to be such a pretty cake.

Mine would be stuck and lose one area or the top will be left in the pan so it does not look right even if I pieced it together. So I admit, I have avoided making bundt cakes. I figured since I was feeling a little braver lately I would try this again.

This is the choice I made. I love pineapple upside down cake, and I figured even if I mess up, it is a cake I will enjoy eating.

Frequently Asked Questions:

            What size is a standard bundt cake pan?

The standard size will hold twelve cups. This is the size you will need for this recipe.

            Can I make this into a regular cake?

You will not be able to use a 9 x 13 pan for this. It will not work. You will need to use two 9 inch round cake pans. You will need extra pineapple rings and cherries for each of the two pans.

            What is the best way to prepare a bundt pan?

The traditional method is to use shortening and then flour. Today, you can also use a cooking spray that has flour in it.  Whichever method you decide on, you need to ensure that you have every crevice liberally coated with shortening, or spray.

            How do we store this cake?

This cake can be kept at room temperature on the counter, but you will still need to keep it covered tightly.

What do you need to make Pineapple Upside-Down Bundt Cake

            ½ cup packed brown sugar

            ¼ cup butter

            1 box of yellow cake mix

            ⅓ cup vegetable oil

            ½ cup pineapple juice

            ½ cup water

            3 large eggs

            4 slices of pineapple, halved

            8 maraschino cherries

How to make Pineapple Upside-Down Bundt Cake

FIRST STEP:

Preheat the oven to 350*

Liberally grease and flour a bundt pan, or use a good flour based cooking spray

SECOND STEP:

In a mixing bowl, add the butter and the brown sugar

a)

b)

When mixed well, pour into the bottom of the bundt pan

THIRD STEP:

Place the halved pineapple rings on top of the brown sugar, alternating the direction of each

Put the maraschino cherries in the oval portion of the halved pineapple rings.

FOURTH STEP:

In a mixing bowl, add in the cake mix, the eggs, pineapple juice, water and oil

a)

b)

c)

Stir well to combine and be sure to whisk out any lumps

FIFTH STEP:

Pour the batter over the pineapple halves with cherries

a)

b)

Bake until a toothpick comes out clean, about 35 minutes

SIXTH STEP:

Let the cake cool for ten minutes before turning out.

Serve warm or at room temperature, slicing between the pineapples

Enjoy!

Pineapple Upside-Down Bundt Cake

Pineapple Upside-Down Bundt Cake

Yield: 12
Prep Time: 10 minutes
Cook Time: 35 minutes
Total Time: 45 minutes

Ingredients

  • ½ cup packed brown sugar
  •             ¼ cup butter
  •             1 box of yellow cake mix
  •             ⅓ cup vegetable oil
  •             ½ cup pineapple juice
  •             ½ cup water
  •             3 large eggs
  •             4 slices of pineapple, halved
  •             8 maraschino cherries

Instructions

FIRST STEP:

Preheat the oven to 350*

Liberally grease and flour a bundt pan, or use a good flour based cooking spray

SECOND STEP:

In a mixing bowl, add the butter and the brown sugar

When mixed well, pour into the bottom of the bundt pan

THIRD STEP:

Place the halved pineapple rings on top of the brown sugar, alternating the direction of each

Put the maraschino cherries in the oval portion of the halved pineapple rings.

FOURTH STEP:

In a mixing bowl, add in the cake mix, the eggs, pineapple juice, water and oil

Stir well to combine and be sure to whisk out any lumps

FIFTH STEP:

Pour the batter over the pineapple halves with cherries

Bake until a toothpick comes out clean, about 35 minutes

SIXTH STEP:

Let the cake cool for ten minutes before turning out.

Serve warm or at room temperature, slicing between the pineapples

Enjoy!

Nutrition Information:
Serving Size: 1
Amount Per Serving: Calories: 60Total Fat: 18gSaturated Fat: 14gTrans Fat: 4gCholesterol: 260mgSodium: 30mgCarbohydrates: 140gSugar: 24gProtein: 12g