Pineapple Upside Down Bundt Cake

This Pineapple Upside Down Bundt Cake is light and delicious! It is a simple dessert that's perfect for a hot spring or summer day.

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I made this cake to take to my parents' house today for Mother's Day. Everyone there loved it!
It is a moist cake that is just sweet enough without being overly sweet. And it's super easy to make.
Start by preheating the oven to 350°F. Grease a bundt pan with cooking spray. In a medium bowl, whisk together the melted butter and brown sugar til combined. Pour the mixture into the bottom of the prepared bundt pan. Place the halved pineapple slices and maraschino cherries around the bundt pan, alternating between each one.
Next, in a large bowl, mix together the yellow cake mix, vegetable oil, pineapple juice, water, and eggs til fully combined. Pour the batter over the pineapples and cherries.

Bake for 30-35 minutes, until an inserted toothpick comes out clean.
Allow the cake to cool slightly before removing it from the pan. When ready to remove, use a plastic fork or plastic knife to gently pull the cake away from the edge of the pan. Then invert the bundt pan onto a serving platter.


Pineapple Upside Down Bundt Cake

Yield: 8 servings

Ingredients

  • ½ c brown sugar
  • ¼ c butter, melted
  • 4 slices pineapple, halved
  • 8 maraschino cherries, stems removed
  • 1 box yellow cake mix
  • ⅓ c vegetable oil
  • ½ c pineapple juice
  • ½ c water
  • 3 eggs

Directions

  1. Preheat oven to 350°F. Grease a bundt pan w/ cooking spray.
  2. In a medium bowl, whisk together melted butter & brown sugar. Pour mixture into bottom of prepared bundt pan.
  3. Place halved pineapple slices & cherries around bottom of pan, alternating between each.
  4. In a large bowl, mix together cake mix, vegetable oil, pineapple juice, water, & eggs. Pour mixture over pineapple & cherries.
  5. Bake 30-35 minutes, til an inserted toothpick comes out clean.
  6. Allow cake to cool slightly before inverting onto a serving platter.

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