Pineapple Upside Down Bundt Cake

Janet Muirhead


The cake is pretty and tastes refreshing.


☆☆☆☆☆ 0 votes



  • 1/2 c
    light brown sugar
  • 1/4 c
    butter, melted
  • 1 box
    yellow cake mix
  • 1/3 c
    vegetable oil
  • 1/2 c
    pineapple juice
  • 1/2 c
  • 3
    large eggs
  • 4 slice
    pineapple, halved
  • 8
    maraschino cherries, stems removed

How to Make Pineapple Upside Down Bundt Cake


  1. Preheat oven to 350 degrees. Grease a bundt pan generously with cooking spray.
  2. In a medium bowl, whisk together the melted butter and brown sugar. Pour mixture into bottom of bundt pan.
  3. Place halved pineapples rings and cherries around the bottom of the pan, alternating between each.
  4. In a large bowl, beat together cake mix, vegetable oil, pineapple juice, water and eggs. Pour batter over pineapples and cherries.
  5. Bake until a toothpick comes out clean, about 35 minutes.
  6. Let cake cool for 10 minutes in pan. Slide knife around edges and center to release cake from pan. Invert cake onto serving tray.

Printable Recipe Card

About Pineapple Upside Down Bundt Cake

Course/Dish: Cakes
Main Ingredient: Fruit
Regional Style: American

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