Pineapple Upside-Down Bundt Cake

This recipe is so good. It’s a crossover between classic pineapple upside down cake, something a lot of us fondly remember from childhood, and bundt cake, a special occasion dessert baked in a special shaped tin. Juicy, sweet cherries and pineapple slices pair up with vanilla pudding mix and cake batter to make a moist, delicious dessert.

A slice of this makes a colorful, exciting treat and everyone will love this tasty, moist dessert.

You need to be patient because unmolding the cake before its cool might mean it falls apart. You also have to make sure to drain the pineapple very well before making the cake, so it holds together. Armed with those tips, your pineapple upside down bundt cake is sure to come out just perfect.

You can jazz it up by adding a splash of white rum or coconut liqueur for an exquisite flavor, or adding shredded coconut to the cake batter for texture.

The combination of moist cake, juicy pineapple slices, and cherries creates a delicious dessert that is sure to impress everyone.

Scroll to bottom for printable recipe card.

Why You’ll Love the Recipe:

If tropical flavored, moist and delicious cakes are what you love, then there’s no way you aren’t going to enjoy this pineapple upside down cake recipe. It’s easy to prepare and the flavor is rich, sweet and gorgeous.

How to Serve It:

A slice of this cake pairs with any beverage you like, from a cup of coffee to a glass of coconut liqueur.

Can You Make It Ahead?

It keeps for a few days so you might want to make this cake in advance. If so, make sure you keep it well wrapped, or else it will dry out.

Ingredients:

• Pineapple slices
• Crushed pineapple not drained
• Pineapple cake mix
• Instant vanilla pudding
• Brown sugar
• Maraschino cherries

How to make this Pineapple Upside-Down Bundt Cake:

Step 1. Preheat the oven to 325 degrees.

Step 2. Place the cake mix, pudding mix, and undrained can of crushed pineapple into a mixing bowl and beat on high until well combined.

Adding the cake mix and pudding mix.

Adding the crushed pineapple.

Step 3. Grease a bundt pan well.

Step 4. Cut the pineapple slices in half, and stand them on end in the sections of the bundt pan.

Step 5. Place a cherry between each pair of pineapple pieces.

Add ing the brown sugar.

Step 6. Layer the cake batter over the pineapple slices in the bundt pan.

Step 7. Bake for 40-45 minutes until cooked through.

Step 8. Let the cake cool to room temperature on a rack, and then carefully turn the pan over to release the cake from the pan before serving.

Pineapple upside down bundt cake is a delicious treat for anyone who enjoys exotic flavors and soft, moist, sweet cake. The cake is suitable for just about any occasion and it’s super-simple to prepare, even for a novice home baker.

Pineapple Upside-Down Bundt Cake

Prep Time: 15 minutes minutes

Cook Time: 45 minutes minutes

Total Time: 1 hour hour

Servings: 12

Indulge in a tropical treat with this Pineapple Upside-Down Bundt Cake recipe! This pineapple upside-down bundt cake from scratch is moist, fruity, and has a perfect balance of sweetness that will make your taste buds dance with joy.

4.41 from 15 votes

Review Recipe

Ingredients 

• 1 Can Pineapple slices
• 1 Can 20 oz. Crushed pineapple not drained
• 1 Box Pineapple cake mix
• 1 Box Instant vanilla pudding
• 1 Tbsp. Brown sugar
• Maraschino cherries

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Instructions

• Preheat the oven to 325 degrees.
• Place the cake mix, pudding mix, and undrained can of crushed pineapple into a mixing bowl beat on high until well combined.
• Grease a bundt pan well.
• Cut the pineapple slices in half, and stand them on end in the sections of the bundt pan.
• Place a cherry between each pair of pineapple pieces.
• Layer the cake batter over the pineapple slices in the bundt pan.
• Bake for 40-45 minutes until cooked through.
• Let the cake cool to room temperature on a rack, and then carefully turn the pan over to release the cake from the pan before serving.

Nutrition

Calories: 82kcal | Carbohydrates: 17g | Protein: 1g | Fat: 2g | Polyunsaturated Fat: 1g | Cholesterol: 2mg | Sodium: 44mg | Fiber: 1g | Sugar: 11g

Author: Laura

Remember to save this recipe on Pinterest for later 🙂

Storage Instructions:

Keep the cake in an airtight container in the refrigerator and enjoy within 4 days. If you don’t have a large enough container, plastic wrap or aluminum foil will work. Reheat it at 350°F in the oven for 10 minutes if you want it warm.

Variations and Substitutions:

You can use fresh pitted cherries in place of the maraschino ones or fresh pineapple instead of canned.

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