If you’re looking for a show-stopping dessert that’s just as easy to make as it is beautiful, look no further than this Pineapple Upside-Down Bundt Cake. With its caramelized pineapple rings, golden-brown crust, and moist buttery crumb, this cake is the perfect mix of classic nostalgia and eye-catching elegance.
There’s something incredibly satisfying about baked fruit nestled into soft cake. And when you flip it out of the pan and reveal those glossy pineapple slices and bright maraschino cherries? Magic. Every time.
Whether you’re a lifelong pineapple upside-down cake fan or trying it for the first time, making it in a Bundt pan adds both style and structure. It turns a humble dessert into a centerpiece worthy of any party or family gathering.
What makes this cake so loveable—besides the irresistible flavor—is its simplicity. No fancy equipment, no complicated ingredients. Just pantry staples, a few vibrant fruits, and an old-fashioned baking trick that still impresses.
Ingredients:
- 1 Can pineapple rings in 100% juice (reserve the juice)
- 1/2 cup butter (1 stick), melted
- 1 Box yellow or pineapple cake mix
- 1/2 cup packed brown sugar
- 1 jar maraschino cherries
- Vegetable oil
- 1 4-serving box instant vanilla pudding
- 3 eggs
- Milk
Instructions:
1 ) Start by Preheating the oven to 350 degrees F. and then prepare the bundt pan by applying the non-stick spray.
2 ) Melt the butter and evenly pour it into the bottom of the pan. Sprinkle with the brown sugar. Cut the pineapple rings in half and alternate with the maraschino cherries around the bundt pan as shown in the picture. Set aside.
3 ) In a stand mixer or large bowl, stir the cake mix and pudding mix together. Drain the pineapple juice into a measuring cup and add enough milk to make 1 Cup of liquid. Add this with the eggs and the amount of oil called for in the recipe to the cake mixture; following the instructions on the box.
4 ) Carefully pour the batter over the fruit and bake as instructed for a bundt cake. The cake is done when an inserted knife comes out clean. Cool for 10 minutes in the pan. Slide a knife around the edges including the inner ring.
5 ) Invert the cake onto a serving plate. Slice between the pineapple rings and serve warm or room temperature.
Pro Tips for Pineapple Upside-Down Bundt Cake Success
- Use a well-greased Bundt pan to prevent sticking and help preserve the topping’s shape.
- Dry the pineapple slices slightly with a paper towel before placing them in the pan to prevent excess moisture.
- Arrange fruit decoratively—alternate pineapple rings and maraschino cherries for a classic look.
- Use dark brown sugar for a deeper, richer caramelized topping.
- Don’t overmix the batter—stir until just combined for a soft, tender crumb.
- Let the cake cool in the pan for 10–15 minutes before flipping to avoid breakage.
- Flip it confidently—one smooth motion onto your serving plate is key.
- Add a splash of pineapple juice to the batter for extra fruity flavor.
- Serve warm or room temperature—both are delicious, especially with whipped cream.
- Store leftovers in the fridge to keep the topping fresh and moist.
FAQ:
Q: Can I use canned pineapple for this cake?
A: Yes! Canned pineapple rings in juice work best. Just drain them well and pat dry to avoid a soggy topping.
Q: What’s the best way to flip a Bundt cake without breaking it?
A: Let the cake cool for 10–15 minutes, then run a butter knife around the edges and invert it with a confident, firm motion onto your serving plate.
Q: Can I make this cake ahead of time?
A: Absolutely! This cake keeps well in the fridge for 3–4 days. Just bring to room temp or warm slightly before serving.
Q: Do I need to use maraschino cherries?
A: Not at all—they’re optional. But they add a nice pop of color and that classic look.
Q: What’s the best way to serve pineapple upside-down Bundt cake?
A: It’s perfect on its own, but it’s even better with whipped cream, vanilla ice cream, or a drizzle of caramel sauce.
This recipes sounds delicious, I will try it soon!