Our pineapple upside down bundt cake is a real show stopper and is the perfect dessert for a nice dinner party or holiday gathering. The pineapples and cherries are baked into the cake batter with a sweet caramelized flavor. The best part is that this classic dessert doesn’t need any type of frosting, and it’s very simple to put together.
The first time I made a pineapple upside down cake using cake mix , I actually baked it in one of my cast iron skillets! It was a little thinner because I used the rest of the batter to make individual cakes. After seeing how great it turned out, I couldn’t wait to try it in a bundt cake pan. I feel like the shape really adds to the overall presentation, taking it to the next level. Instead of a from scratch batter, we doctor of a boxed cake mix again and it is just much easier with the same great taste.
If you are a superfan of pineapple, be sure to try my pineapple coconut cake. It’s layered with homemade pineapple curd, and is truly tropical! If I’m short on time I will throw together a lemon pineapple dump cake. It uses crushed pineapples and literally takes 10 minutes to put together. But my all time favorite pineapple dessert is my pineapple pound cake – it’s to die for.
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🍍 Ingredients:
This pineapple upside down bundt cake contains a number of basic ingredients, and all of them are easy to find at your local grocery store. Let’s talk about the most important ingredients.
- butter – we used salted which gives a nice balance to the sweet caramelized syrup baked into the “upside down” top of the cake.
- light brown sugar – pack when measuring, you can use dark brown sugar as well. Without much effort, we simply add the brown sugar and butter to the bottom of the bundt pan and it caramelizes in the oven giving the signature glaze to the finished cake.
- pineapple rings or slices + juice – don’t toss the juice, we are going to use it to doctor up the cake mix and add some additional flavor. You can also use canned pineapple juice.
- maraschino cherries
- boxed yellow cake mix – any brand will do. I tend to like Betty Crocker and find it turns out moist with great flavor.
- sour cream – it helps to hold the cake’s texture and adds some extra moisture, perfect for a bundt cake.
For a full list of ingredients and their measurements, 📋 please view my printable recipe card at the bottom of the post.
Optional Garnish:
Serve this bundt pineapple upside down cake with whipped cream or a scoop of vanilla ice cream.
Substitutions and Variations
- Skillet and mini pineapple upside down cake – Use my other cast iron pineapple upside down cake recipe if you want to make this impressive dessert into mini and a thinner 1 layer cake.
- Cake mix – you could use a white or pineapple cake mix, but a traditional pineapple upside cake is typically made with yellow cake.
- Milk or water – use water or milk in place of the pineapple juice; the measurements are the same
- Cinnamon – if desired, add a dash or two of cinnamon to the sugar/butter mixture.
- Omit sour cream – when leaving out the sour cream, check for doneness around the 35 minute mark. You can also sub in Greek yogurt.
🔪 Instructions:
PREP: Grease a bundt pan with non stick cooking spray or butter and preheat the oven to 350 degrees.
Step 1: In a small bowl, stir the melted butter and brown sugar together. Drop dollops around the inside of the pan. Use a spoon or rubber spatula so the mixture covers the bottom of the entire pan.
Step 2: Line the bottom of the bundt pan with the pineapple rings and place a maraschino cherry in the center of each.
Step 3: Add the reserved pineapple juice to a measuring cup and add water to it so there is 1 cup of liquid total. In a large bowl (using an electric mixer) or the bowl of a stand mixer, beat the eggs, oil, cake mix, sour cream, and pineapple juice mixture until combined at medium speed.
Step 4: Transfer the cake batter to the bundt pan and spread evenly.
Pro Tip: Be careful when you pour the batter in so you do not the move the pineapples and cherries.
Step 5: Bake for 40-45 minutes. Check that a toothpick comes out with just a few moist crumbs before removing from the oven.
SERVE: Let the cake cool for a few minutes in the pan. Invert cake onto a platter or stand to cool completely. Slice and serve.
Recipe Tips for Upside Down Pineapple Bundt Cake
- Dab the pineapple rings and cherries on a paper towel before placing them in the bottom of the pan to remove excess liquid so the cake isn’t soggy.
- As the cake cools it will begin to settle.
- If the base of the cake does not settle evenly, trim it before inverting as the caramelized topping makes it delicate. The cake really needs a flat base or it may start to pull apart around the fruit and the ridges.
Fun Fact
The Dole company hosted a contest in the 1920’s which led to making the recipe so popular. – The Daily Meal
Recipe FAQs
Keep leftover cake slices in an airtight container in the refrigerator for up to 3 days.
Once the bundt cake has cooled completely, wrap it tightly in a layer of plastic wrap then a layer of foil. Freeze for 2 months.
More Delicious Pineapple Recipes
If you tried this Pineapple Upside Down Bundt Cake Recipe or any other recipe on my website, please leave a 🌟 star rating and let me know how you liked it in the 📝 comments below.
Pineapple Upside Down Bundt Cake
Ingredients
- 4 tablespoons salted butter melted
- ½ cup packed light brown sugar
- 6 pineapple rings/slices reserve juice
- about 12 maraschino cherries
- 1 box of yellow cake mix
- 3 large eggs room temperature
- ½ cup vegetable oil
- 1 cup pineapple juice reserved from the can of pineapple slices
- 1 cup sour cream
Instructions
- Preheat oven to 350°F. Spray a standard bundt pan with nonstick baking spray or grease lightly with butter.
- Stir the melted butter and brown sugar together and drop in dollops around the inside of the bundt pan. Use a spatula or spoon to spread the mixture so it evenly coats the bottom of the pan.
- Place pineapple rings in the bottom of the pan on top of the butter/brown sugar mixture. Place a cherry in the center of each pineapple ring. You can also place a cherry outside each pineapple ring where each pair of rings meet.
- Measure the pineapple juice that was reserved from the can of pineapple rings. Add water to the pineapple juice to make 1 cup total liquid.
- Beat together the cake mix, eggs, oil, pineapple juice, and sour cream until combined.
- Spread batter evenly into the bundt pan, taking care to keep the pineapple rings and cherries in their arrangement.
- Bake 40-45 minutes or until the cake is cooked through and a toothpick inserted into the center of the cake comes out with moist crumbs (but no wet batter).
- Allow cake to cool for a few minutes and then invert onto a cake stand or platter. Allow cake to cool the rest of the way.
- Slice and serve.
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Notes
- You may see variations of this cake using milk or water in the place of pineapple juice, using a homemade vanilla pound cake recipe, or adding cinnamon to the butter mixture.
- Dab the pineapple rings and cherries on a paper towel before placing them in the bottom of the pan to remove excess liquid so the cake isn’t soggy.
- Using sour cream adds moister and makes the cake more dense. When omitting, check for doneness around the 35 minute mark.
- As the cake cools it will begin to settle.
- If the bottom of the cake doesn’t settle evenly, trim it before inverting. A level base on the cake is critical as the caramelized topping makes it delicate.
Nutrition
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