This tasty pineapple upside down bundt cake is a beautiful presentation of a well-loved and popular dessert that’s quick and easy to make! This easy cake mix recipe makes it even faster to get this impressive dessert ready for all to enjoy!
A super simple Pineapple Upside Down Cake to share with friends and family!
There’s no need to wait for a special celebration to eat cake. This easy pineapple upside-down cake is the perfect dessert to enjoy any day of the week!
Unlike a frosted cake, which takes additional time to decorate after baking, pineapple upside down cakes are decorated while they bake. The brown sugar butter sauce creates a glaze in place of frosting, and the pineapple rings and maraschino cherries provide a completely decorated cake right out of the pan!
Pineapple Upside Down Bundt Cake
This tasty pineapple upside down bundt cake is a beautiful presentation of a well-loved and popular dessert that’s quick and easy to make! This easy cake mix recipe makes it even faster to get this impressive dessert ready for all to enjoy!
Ingredients US CustomaryMetric
1x2x3x
- ▢½ cup butter (divided into 2 equal portions of ¼ cup melted butter)
- ▢1 cup light brown sugar (packed)
- ▢20 oz pineapple slices (drained, reserve the juice, cut slices in half)
- ▢20 maraschino cherries (stems removed)
- ▢15 oz yellow cake mix
- ▢3 large eggs (room temperature)
- ▢water (enough to total 1 cup with pineapple juice)
Instructions
- Preheat your oven to 350°F (175°C) and coat your bundt pan with butter and flour.
- Pour the first ¼ cup portion of melted butter into your bundt pan then sprinkle the brown sugar over the melted butter. Spread evenly over the bottom of your bundt pan.½ cup butter,1 cup light brown sugar
- Arrange the halved pineapple slices in the bottom of your bundt pan nestled into the ridges, then place a maraschino cherry between the slices. Push gently on the cherries to firmly place them in the brown sugar.20 oz pineapple slices,20 maraschino cherries
- Combine the reserved pineapple juice with enough water to make 1 total cup of liquid. Mix the cake batter as directed on the box using the second ¼ cup of melted butter, the pineapple juice with water, and the eggs.½ cup butter,15 oz yellow cake mix,3 large eggs,water
- Pour the mixed batter into your bundt pan gently so that the pineapple slices remain upright, do not spread.
- Bake at 350°F (175°C) for 30-35 minutes, or until an inserted cake tester, toothpick, or butter knife comes out clean. A fully baked cake should spring back to the touch.
- Place a plate or serving platter over the bottom of the bundt pan and invert the cake, then set aside for 5 minutes to allow the cake to release from the pan.
- Remove the bundt pan and continue cooling for 25 minutes, then serve warm or store for later.
Notes
- Bake at 325°F (163°C) for dark or non-stick pans.
- You can also bake the cake in 2 8-inch or 9-inch rounds for 22-27 minutes.
- Bake in a 9×13 pan for 21-26 minutes.
Nutrition
Calories: 328kcal (16%) | Carbohydrates: 58g (19%) | Protein: 3g (6%) | Fat: 10g (15%) | Saturated Fat: 6g (38%) | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 67mg (22%) | Sodium: 349mg (15%) | Potassium: 121mg (3%) | Fiber: 1g (4%) | Sugar: 43g (48%) | Vitamin A: 331IU (7%) | Vitamin C: 4mg (5%) | Calcium: 111mg (11%) | Iron: 1mg (6%)