Easy Pineapple Upside- Down Bundt Cake

Anita Hoffman


Pineapple and maraschino cherries help form the delicious topping on this upside-down cake.
Recipe and photo adapted from Betty Crocker.


★★★★★ 1 vote

15 Min
45 Min


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  • 2 Tbsp
    butter, melted
  • 1/4 c
    packed brown sugar
  • 6
    pineapple slices (from 20 ounces can), drained reserving juice
  • 1 box
    (16 ounces) yellow cake mix
  • 1 c
    reserved pineapple juice
  • 1/2 c
  • 3
  • 6
    maraschino cherries

How to Make Easy Pineapple Upside- Down Bundt Cake


  1. In a Bundt or tube pan, pour melted butter.
    Sprinkle brown sugar evenly over butter.
    Line bottom of pan with pineapple slices.
    Place 1 cherry to center of each pineapple slice.
  2. In a large bowl, beat cake mix, pineapple juice, oil and eggs on low speed for 1 minute; beat 2 minutes more on high speed.
    Pour into pan over fruit.
  3. Bake at 350 degrees for 40 to 45 minutes or until cake is golden brown.
    Cool cake in pan 10 to 15 minutes.
    Invert cake onto serving platter; let stand 5 minutes.
    Remove pan.
    Cool completely.

Printable Recipe Card

About Easy Pineapple Upside- Down Bundt Cake

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

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