Easy Pineapple Upside Down Bundt Cake
Easy Pineapple Upside Down Cake Recipe – This fun twist on a traditional upside-down pineapple cake has classic flavors you love with maraschino cherries on top, baked in a Bundt pan for a lovely presentation at parties and potlucks!
Why We Love This Upside-Down Pineapple Cake Recipe
Classic pineapple upside-down cake, with glistening baked pineapple slices and maraschino cherries on top, is a wonderful treat in any form. However, I like this easy pineapple upside down cake variation best, using a box yellow cake mix and a Bundt pan!
Of course, you can bake an upside-down cake in a rectangular baking dish or round cake pan. But a Bundt cake is great for many reasons…
First, the classic scalloped pattern in a Bundt pan makes it easy to decorate the top of the cake in various ways. It holds the fruit and glaze in place, so it’s less likely to slide around as it bakes.
Second, the slices are tall and elegant when the upside down cake is baked in a Bundt pan.
Third, the cake as a whole, makes a beautiful centerpiece because the ring of the cake mimics the rings of the pineapple slices. Just imagine the smiles when you set this irresistible dessert on the table at parties and potlucks!
Ingredients You Need
- Butter – unsalted, melted and divided
- Light brown sugar – to enhance the sweetness of the pineapple without making the cake too sweet
- Ground cinnamon – the earthy, nutty flavor is delicious with the brown sugar and sweet fruit
- Canned pineapple rings – drain, but reserve the juice
- Maraschino cherries – stems removed
- Box yellow cake mix – your favorite brand
Note: Although I’ve made many cakes from scratch and they are quite delicious, this easy Pineapple Upside Down Bundt Cake recipe turns out just as well using a box cake mix. Yellow cake mix is the perfect variety for an upside-down cake because it’s moist with a delicate texture and bright color. The cake absorbs the brown sugar glaze that is created at the bottom of the pan, once it’s flipped over.
However, if you prefer to make the cake entirely from scratch, we’ve got you covered! Try our easy Homemade Vanilla Cake recipe for soft, tender, and light crumb.
How to Make Pineapple Upside Down Bundt Cake
Preheat the oven to 350°F. Set out a 12-cup Bundt pan. Grease the pan well in every nook and cranny. Then sprinkle a little flour in the pan to dust over the shortening/cooking spray. Dump out any extra flour.
Pour 1/4 cup of melted butter into the bottom of the Bundt pan. Then combine the brown sugar and cinnamon and sprinkle it evenly across the bottom of the pan.
Drain the pineapple juices into a measuring cup to reserve for the cake batter.
Arrange pineapple slices and maraschino cherries in the bottom of the Bundt pan, over the brown sugar.
Note: You can decorate the top of the pineapple upside down cake any way you like… Here you can see I have cut the rings in half, laying some flat and then standing others up. Also, I have only used eight maraschino cherries, but you can add cherries anywhere you like, so feel free to use more and get creative with your design!
Set out a mixing bowl. Combine the cake mix, ½ cup of melted butter, ¾ cup of pineapple juice, and 3 large eggs in the bowl. *If you happen to not have quite enough pineapple juice add additional water/milk until you reach ¾ cup of liquid.
Mix the batter well, then pour it evenly over the top of the pineapples and cherries.
Bake the Bundt cake on the center rack for 30 to 35 minutes, until a toothpick inserted in the center of the cake comes out clean.
Get the Complete (Printable) Pineapple Upside Down Bundt Cake Recipe + VIDEO Below. Enjoy!
Let the cake cool for 15 to 20 minutes, on the countertop.
Then set out a cake stand or cake plate and carefully flip the Bundt pan over on top of the plate.
Let any extra glaze run out of the pan over the top of the cake.
Recipe Variations
- Cake mix – Here we use boxed yellow cake mix. Feel free to use white vanilla cake or a box of pineapple cake mix.
- Gluten-free – Make this easy Bundt cake recipe with your favorite gluten-free cake mix. It will be delicious!
- Dairy-free – Most boxed cake mixes are dairy-free, but be sure to check the ingredients label to be sure. Use your preferred plant-based vegan meltable butter substitute.
- Fruit – Use this fantastic easy recipe as the starting point for other scrumptious types of upside-down Bundt cakes! Skip the cherries and swap pineapple slices with apples, peaches, pears, plums… Any hearty fruit that caramelizes well.
Frequently Asked Questions
Easily make this upside-down cake in a standard 9″ round springform pan, or 9×13″ baking pan. Bake at the same temperature as the Bundt cake. Baking time may increase to 40-45 minutes.
Take the time to let the cake cool completely in the pan before attempting to flip it. Then, I recommend placing the wire rack top-down on the top of the Bundt pan. Hold the bottom of the pan with one hand, and have your other hand on top of the wire rack… Quickly flip! Set the rack down on the counter and slowly lift up the pan.
A pineapple upside down cake can sit out at room temperature for 24 to 48 hours, covered with a cake dome. However, after that, it will need to be refrigerated to stay fresh. You can wrap the cake, and refrigerate it for up to five days.
Yes, this cake freezes well! Cool completely, then wrap the cake in plastic wrap. Place the cake in a ziplock plastic bag or wrap it in two layers of aluminum foil. Store in the freezer for up to 3 months.
Looking for More Fun Retro Dessert Recipes? Be Sure to Try:
- Better Than Sex Cake
- Classic Chess Pie
- Apple Brown Betty (Old-Fashioned Crumble)
- Best No-Bake Chocolate Lasagna
- Layered Banana Pudding Cake
Easy Pineapple Upside Down Bundt Cake Recipe + Video
Ingredients
- 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
- 15 ounce box yellow cake mix
- 3 large eggs
Instructions
- Preheat the oven to 350°F. Set out a 12-cup Bundt pan. Grease the pan well in every nook and cranny. Then sprinkle a little flour in the pan to dust over the shortening/cooking spray. Dump out any extra flour.
- Pour 1/4 cup of melted butter in the bottom of the Bundt pan. Then combine the brown sugar and cinnamon and sprinkle it evenly across the bottom of the pan.
- Drain the pineapple juices into a measuring cup to reserve for the cake batter.
- Arrange pineapple slices and maraschino cherries in the bottom of the Bundt pan, over the brown sugar. You can leave the rings whole, or slice them in half as I have done.
- Set out a mixing bowl. Combine the cake mix, ½ cup of melted butter, ¾ cup of pineapple juice, and 3 large eggs in the bowl. *If you happen to not have quite enough pineapple juice add additional water/milk until you reach ¾ cup of liquid.
- Mix the batter well, then pour it evenly over the top of the pineapples and cherries.
- Bake the Bundt cake on the center rack for 30 to 35 minutes, until a toothpick inserted in the center of the cake comes out clean.
- Let the cake cool for 15 to 20 minutes, on the countertop. Then set out a cake stand or cake plate and carefully flip the Bundt pan over on top of the plate.
- Let any extra glaze run out of the pan over the top of the cake.
- Served warm or at room temperature.
This cake was a huge hit with my family! It’s so scrumptious and turned out amazing, thank you for the recipe!
So pretty & so delicious!! We love this recipe & make it often!! It’s moist & the pineapple is tender & adds great flavor!
LOVED this!! My husband’s very favorite cake and I am not a baker- he loved it!! The best texture! Thank you so much for making it so easy.