Pineapple upside-down Bundt cake is one of my favorite summer cakes. It has all the bright, juicy flavor of a regular pineapple upside-down cake.
But it comes in a lovely Bundt cake package.
You might not think something this simple could make such a difference, but it does. I mean, look at the picture of this cake! Isn’t it gorgeous?!
This cake is moist, flavorful, and supremely fruity. It’s also effortless to make. Well, mostly.
Most of its ingredients are mixes. So, you don’t have to worry about “from scratch” baking.
Try it! I guarantee the Pineapple Upside-Down Bundt cake will be one of your new favorites.
Pineapple Upside-Down Bundt Cake
I love cooking and baking, but I’ll be honest- I’m not much of a decorator. I can do simple things like putting googly eyes on things and some basic piping.
And yes, I can frost a simple cake. But beyond that, decorating isn’t my forte. So, even though my food always tastes great, it sometimes tastes better than it looks.
Pineapple upside-down bundt cake removes the need for decorating. The cake is stunning straight from the oven.
Everything about it is gorgeous, making it the perfect centerpiece for your table. And luckily, it tastes just as good as it looks. It’s moist and fruity, sweet and scrumptious.
This cake is one you will be proud to show off to others.
Ingredients
- Cooking Spray with Flour- Baker’s Joy is my go-to brand for cooking spray with flour. You can find it in the baking aisle. But if all else fails, Amazon carries it.
- Butter (Melted)- I prefer salted butter, but you can use unsalted. Any brand is fine. But remember to melt it first.
- Brown Sugar- Brown sugar adds not only extra sweetness to this cake. It also caramelizes nicely as the cake bakes. It is one thing that makes it so beautiful.
- Pineapple Rings- The brand is unimportant, but you must get rings or slices. You do not want chunks, tidbits, or any other variety.
- Maraschino Cherries- Maraschino cherries add flavor and color to this cake. You can find them with ice cream toppings, jelly, or baking aisles.
- Yellow Cake Mix- Any brand is fine. But you can substitute pineapple cake mix.
- Instant Vanilla Pudding Mix- The pudding mix makes the cake extra moist and spongy.
- Whole Milk- You can use a different milk if that is what you have. But whole milk will give you the best taste and texture.
- Vegetable Oil- Vegetable oil adds extra moisture.
- Eggs- Eggs, too, add plenty of moisture to the cake. They also act as a leavening agent to help the cake rise.
How to Make Pineapple Upside-Down Bundt Cake
Jump down to the recipe card for the complete list of step-by-step instructions.
For now, here is an overview:
1. Prepare.
Preheat the oven to 350 degrees Fahrenheit and spray your Bundt pan with cooking spray. Melt the butter, and set the eggs to warm up.
Drain the pineapples, reserving the juice in a measuring cup. Then, slice them in half.
2. Prepare the Bundt pan.
Pour the melted butter into the pan to coat the bottom. Then, add brown sugar evenly over the butter.
Add the pineapple slices and cherries in a repeating pattern around the pan bottom.
3. Make the cake batter.
First, combine the cake mix and pudding mix. Add milk to the pineapple juice until the liquid reaches 1 cup. Pour this into the batter.
Next, add the vegetable oil and the eggs, one at a time. Blend with a hand mixer on low after each egg before adding the next.
When all the eggs are in, turn the mixer to medium.
Mix the batter for 2 minutes until smooth.
4. Pour and bake.
Pour the batter into the Bundt cake. Then, bake the cake for 35-40 minutes in the oven. It’s ready when it passes the toothpick test.
5. Cool, serve, and enjoy!
Remove the cake from the oven and let it cool for 10 minutes. Remove the cake from the pan. Slice, serve, and enjoy!
Recipe Tips
- Butter the bottom AND the sides of the pan. This will ensure the cake does not stick when you get it out.
- Place a baking tray under the pan. It can help with any unfortunate messes that might occur.
- Remember to set your eggs out early. They should be at room temperature before you add them to the batter.
- Do not open the oven door. It is tempting to open the door and check on your cakes occasionally. Resist the temptation.
- Opening the door can cause the cake to bake unevenly and slow the baking time.
Variations
- Make it extra juicy. This cake looks best with pineapple rings. However, you can make it with pineapple tidbits instead. While it does not look as nice, it makes it super juicy.
- Swap out the cherries. My mom is not a fan of maraschino cherries. So, when I make this cake for her, I use fresh raspberries instead.
- You could also try it with other berries.
- Give the cake some texture. Adding shredded coconut to the batter adds lots of extra texture. This also bumps up the flavor!
- Give the cake a tropical twist! Add a little rum or coconut milk to the batter for a sweet, tropical flavor.
How to Store Leftovers
We rarely have leftovers from this cake in my family. People love it far too much to leave any of it behind.
And honestly, this is great because it tastes best the day you make it.
However, you can keep leftovers in an airtight container at room temperature. Any extras will last about 2 days.
The leftovers will last up to 5 days in the fridge.
However, the longer it sits, the soggier it gets. (The juices keep soaking into the cake, making it mushy.)
You can freeze the leftovers for up to 3 months.
Let the cake cool first. Then, cover the cake (or individual slices) in plastic wrap and aluminum foil.
Let it thaw in the fridge overnight when ready to serve it. And then eat it cold or let it warm to room temperature on the counter.
The Best Pineapple Upside-Down Bundt Cake
12
servings30
minutes45
minutes417
kcalThis Pineapple Upside-Down Bundt cake is perfect for your next get-together. It has all the delicious, traditional ingredients but in an elegant, Bundt form.
Ingredients
cooking spray with flour
1/2 cup 1/2 melted butter
1/2 cup 1/2 packed brown sugar
1 1 (8-ounce) can pineapple rings
1 1 (4-ounce) jar maraschino cherries
1 1 (15.25-ounce) package of yellow cake mix
1 1 (3.5-ounce) package of instant vanilla pudding mix
1/4 cup 1/4 whole milk, or more as needed
1/3 cup 1/3 vegetable oil
3 large 3 eggs
Instructions
- Preheat the oven to 350 degrees Fahrenheit.
- Grease a 10-inch Bundt pan (or similar) with cooking spray with flour.
- Pour melted butter into the pan bottom. Then, evenly sprinkle brown sugar on top of the buttered bottom.
- Drain the pineapple rings, but save the juice. Transfer it to a measuring cup, then cut the pineapple rings in half.
- Place half a pineapple ring in the bottom of the pan. Then, place a maraschino cherry beside it. Then, place another pineapple half and another maraschino cherry. Continue until the bottom of the pan is fully covered. Put the pan aside.
- Mix the cake and pudding mixes in a large mixing bowl.
- Pour milk into the measuring cup with the pineapple juice. The resulting mixture should reach 1 cup. Add this to the cake and pudding mix mixture.
- Add vegetable oil to the mixture. Use a hand blender on low to mix the ingredients. Add one egg at a time while mixing. Mix it in well before adding the next. Then, increase the blender speed to medium. Mix the batter for about 2 minutes or until combined and smooth.
- Pour the batter over the fruit at the bottom of the pan.
- Bake the cake at 350 degrees for approximately 35 to 40 minutes. Use a toothpick to check for doneness.
- Once the cake is done, remove it from the oven. Let it cool for 10 minutes before inverting the pan and taking it out. Then, serve and enjoy!
