Pineapple Upside Down Bundt Cake


Butter (1 stick), melted 1/2 Cup
Packed brown sugar 1/2 Cup
Pineapple rings in 100% juice (reserve juice) 1 Can
Maraschino cherries 1 Jar
Yellow or pineapple cake mix 1 Box
Instant vanilla pudding 1 4-serving box
Eggs 3
Vegetable oil As per cake mix instructions
Milk As needed for 1 Cup (combined with pineapple juice)


  1. Preheat Oven:
    • Set the oven to 350 degrees F.
  2. Prepare the Pan:
    • Grease the bundt pan generously with pan release or non-stick spray.
  3. Create the Base:
    • Melt the butter and evenly pour it into the pan.
    • Sprinkle the brown sugar over the melted butter.
  4. Arrange Fruits:
    • Cut pineapple rings in half and place them alternately with maraschino cherries in the pan.
  5. Mix the Batter:
    • In a bowl, mix the cake mix and pudding mix.
    • Drain pineapple juice into a measuring cup, add enough milk to make 1 Cup of liquid.
    • Add this liquid, along with eggs and oil, to the cake mixture.
  6. Pour and Bake:
    • Carefully pour the batter over the arranged fruits.
    • Follow the baking instructions for a bundt cake. It’s done when a knife comes out clean.
  7. Cool and Invert:
    • Let it cool for 10 minutes in the pan.
    • Slide a knife around the edges, including the inner ring.
    • Invert the cake onto a serving plate.
  8. Serve and Enjoy:
    • Slice between the pineapple rings.
    • Serve warm or at room temperature.
  9. Bonus Tip – Best Ever Pan Release:
    • Mix equal parts of vegetable shortening, vegetable oil, and all-purpose flour until smooth.
    • Apply this mixture to the pans, paying attention to corners, nooks, and crannies.

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