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Homemade Pineapple Upside Down Bundt Cake photo

Pineapple Upside Down Bundt Cake

This Pineapple Upside Down Bundt Cake is a nostalgic delight! Juicy pineapple and caramelized sugar combine for a stunning dessert that impresses every time.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 8 servings
Course: Dessert
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

For the Topping:
  • 1 cup unsalted butter melted and divided
  • 1 cup light brown sugar packed
  • 1 teaspoon ground cinnamon
  • 20 ounce can sliced pineapple rings reserve the juices
  • 8-24 maraschino cherries stems removed
For the Cake:
  • 15 ounce box yellow cake mix
  • 3 large eggs

Equipment

  • Bundt pan
  • Mixing bowls
  • Whisk or electric mixer
  • Measuring cups and spoons
  • Spatula

Method
 

Preparation Steps:
  1. Preheat your oven to 350°F (175°C). Generously grease your Bundt pan with some of that melted butter.
  2. In a small bowl, combine the remaining melted butter with light brown sugar and ground cinnamon. Pour this mixture into the bottom of the prepared Bundt pan. Arrange the pineapple rings on top, placing cherries in the center of each ring.
  3. In a large mixing bowl, combine the yellow cake mix, reserved pineapple juice, and eggs. Blend until smooth, about 2 minutes.
  4. Pour the cake batter over the pineapple and cherry layer in the Bundt pan and spread it evenly.
  5. Bake for 40-45 minutes, or until a toothpick inserted comes out clean. The top should be golden brown.
  6. Allow the cake to cool in the pan for about 10-15 minutes. Then, invert onto a serving plate and cool completely before slicing.

Notes

  • Store the cake in an airtight container at room temperature for up to 3 days.
  • For longer storage, refrigerate for up to a week, or freeze for up to 3 months.
  • Serve with whipped cream or vanilla ice cream for extra indulgence!