Pineapple Upside Down Bundt Cake

Gretchen ***


I've been making this classic cake for years, but found this variation on Pinterest and thought the presentation was gorgeous.
Turned out great - very rich and moist. My family loved it!


☆☆☆☆☆ 0 votes

15 Min
45 Min


  • 1 box
    yellow cake mix
  • 1 3.4 oz box
    vanilla pudding mix
  • 3
    large eggs
  • 1/3 c
    vegetable oil
  • 1/2 c
    butter, melted
  • 1/2 c
    brown sugar, firmly packed
  • 1 20 oz can(s)
    pineapple slices
  • 1 jar(s)
    maraschino cherries
  • 1/3 c

How to Make Pineapple Upside Down Bundt Cake


  1. Cut pineapple slices in half. Drain on paper towels along with cherries. Reserve 2/3 cup of the pineapple juice.
  2. Preheat oven to 350 degrees. Spray Bundt pan generously with Baker's Joy. Melt butter. Pour into pan and sprinkle brown sugar on top.
  3. Mix yellow cake mix and pudding mix. Add eggs, vegetable oil, milk, and pineapple juice. Mix well.
  4. Line bottom of Bundt pan with pineapple slices, with the cherries in between.
  5. Pour batter over top, and bake for 45 minutes. I covered loosely with foil the last 15 minutes to keep it from getting too brown.
  6. Remove cake from oven and let cool for 20-30 minutes.
    Invert onto serving platter.

Printable Recipe Card

About Pineapple Upside Down Bundt Cake

Course/Dish: Cakes
Main Ingredient: Sugar
Regional Style: American
Other Tags: Quick & Easy For Kids
Hashtag: #Holidays

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