Pineapple Upside- Down coconut Bundt Cake

Dee Tourville


This is a nice twist on regular PUC which is quite good on its own but I think made better using coconut cake mix..........and it's so easy!

★★★★☆ 1 vote
24 more like 15 nice cuts
15 Min
45 Min


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2 Tbsp
butter, melted
1/4 c
packed brown sugar
6 slice
pineapple from a 20 ounce can, drained reserving juice
maraschino cherries
1 box
duncan hines coconut supreme cake mix
1 c
of pineapple juice (reserved from can)
1/2 c
veggie oil
1 3/4 c
walnuts, chopped .( optional ) i always add the walnuts.
1 tsp
coconut extract

How to Make Pineapple Upside- Down coconut Bundt Cake


  • 1Heat oven to 350F. In a 12 cup Bundt pan, pour melted butter , cover butter evenly with the brown sugar. Place the pineapple slices over the brown sugar, placing them evenly in bottom of bundt pan . Place cherry in the pineapple hole.
  • 2In a large bowl, beat cake mix, pineapple juice, coconut extract, oil & eggs with electric mixer on low speed until moistened; beat 2 minutes on high speed. Fold in walnuts. Pour into pan over fruit.
  • 3Bake 40 to 45 minutes or until cake is golden brown and springs back when touch lightly. Cool cake for 10 to 15 minutes. Place plate over cooled cake; turn plate and pan over. Remove pan.

Printable Recipe Card

About Pineapple Upside- Down coconut Bundt Cake

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

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