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Pineapple Upside Down Bundt Cake Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 3.9 from 27 reviews
  • Author: Bara
  • Prep Time: 15 minutes
  • Cook Time: 35 minutes
  • Total Time: 50 minutes
  • Yield: 16 servings
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Description

This Pineapple Upside Down Bundt Cake is a classic, moist, and flavorful dessert featuring caramelized pineapple rings and maraschino cherries atop a tender yellow cake. The cake is made with a box mix enhanced by pineapple juice and butter, creating a beautiful presentation when inverted from the bundt pan. Perfect for gatherings, it offers a nostalgic taste with a simple yet impressive look.

Ingredients

For the Topping

  • ¾ cup unsalted butter, melted and divided
  • ¾ cup light brown sugar, packed
  • ½ teaspoon ground cinnamon
  • 20 ounce can sliced pineapple rings (reserve juices)
  • 8-24 maraschino cherries, stems removed

For the Cake Batter

  • 15 ounce box yellow cake mix
  • 3 large eggs
  • ¾ cup pineapple juice (from the reserved pineapple juice; add additional water or milk if needed to reach ¾ cup)
  • ½ cup melted unsalted butter (from the divided butter)

Instructions

  1. Preheat and Prepare Pan: Preheat your oven to 350°F (175°C). Grease a 12-cup bundt pan thoroughly, making sure to get into all the nooks and crannies. Dust the pan lightly with flour and shake out any excess to prevent sticking.
  2. Make Topping Base: Pour ¼ cup of the melted butter into the bottom of the prepared bundt pan. In a small bowl, mix together the brown sugar and ground cinnamon, then sprinkle this mixture evenly over the butter in the pan.
  3. Prepare Pineapple and Cherries: Drain the pineapple slices, reserving the juice for the batter. Arrange the pineapple rings and maraschino cherries on top of the brown sugar mixture in the pan, either whole or sliced in half as preferred.
  4. Mix Cake Batter: In a mixing bowl, combine the yellow cake mix, 3 large eggs, ½ cup of the melted butter, and ¾ cup of the reserved pineapple juice. If you do not have enough pineapple juice, add water or milk to make up the total liquid amount. Mix until well combined.
  5. Assemble and Bake: Pour the batter evenly over the pineapple and cherry layer in the bundt pan. Place the pan on the center rack of the preheated oven and bake for 30 to 35 minutes. The cake is done when a toothpick inserted into the center comes out clean.
  6. Cool and Invert: Allow the cake to cool on the countertop for 15 to 20 minutes. Then carefully place a cake stand or plate over the bundt pan and invert it to release the cake, showcasing the caramelized pineapple and cherries on top.
  7. Serve: Let any excess glaze drip over the cake. Serve warm or at room temperature for the best flavor and texture.

Notes

  • Use a boxed yellow cake mix for convenience, but you can substitute with homemade yellow cake batter if preferred.
  • Make sure to grease and flour the bundt pan well to ensure easy cake release.
  • If pineapple juice is insufficient, supplement with water or milk for the batter liquid measurement.
  • For extra flair, arrange cherries in the centers of pineapple rings for a classic look.
  • Leftover cake can be stored in an airtight container at room temperature for up to two days or refrigerated for up to a week.

Find it online: https://yumbara.com/pineapple-upside-down-bundt-cake-recipe/