Pineapple Upside Down Bundt Cake
Golden cake baked with caramelized pineapple and cherries — a retro classic with a modern twist.
Introduction
Few desserts are as iconic as pineapple upside down cake. With its glossy fruit topping and buttery caramel layer, it’s a treat that feels both vintage and timeless. Baking it in a bundt pan adds elegance, turning a simple recipe into a centerpiece dessert. The combination of pineapple rings, maraschino cherries, and a moist yellow cake base makes this cake as beautiful as it is delicious.
Ingredients
½ cup butter (1 stick), melted
½ cup packed brown sugar
1 can pineapple rings in 100% juice (reserve the juice)
1 jar maraschino cherries
1 box yellow or pineapple cake mix
1 (4‑serving) box instant vanilla pudding
3 eggs
Vegetable oil (as directed on cake mix box)
Milk (to combine with reserved pineapple juice)
Instructions
Prepare Pan
Preheat oven to 350°F (175°C).
Generously grease bundt pan with pan release or non‑stick spray.
Caramel Base
Pour melted butter into bottom of pan.
Sprinkle evenly with brown sugar.
Arrange Fruit
Cut pineapple rings in half.
Alternate pineapple halves and cherries around the bundt pan.
Mix Cake Batter
In a large bowl, combine cake mix and pudding mix.
Measure reserved pineapple juice; add milk to make 1 cup total liquid.
Add liquid, eggs, and oil as directed on cake mix box.
Mix until smooth.
Bake
Carefully pour batter over fruit.
Bake according to bundt cake instructions (about 45–55 minutes), until a knife or toothpick comes out clean.
Cool & Invert
Cool cake in pan for 10 minutes.
Run knife around edges and inner ring.
Invert onto serving plate.
Serve
Slice between pineapple rings.
Enjoy warm or at room temperature.
Recipe Notes
Prep Time: 20 minutes
Bake Time: 50 minutes
Total Time: ~1 hour 10 minutes
Servings: 12–14
Tips for Success
Use pineapple in juice, not syrup, for balanced sweetness.
Arrange fruit neatly — it becomes the cake’s decorative top.
Don’t skip the pudding mix; it adds moisture and richness.
Let cake rest before inverting to avoid breakage.
Fun Variations
Tropical Twist: Add shredded coconut to the batter.
Spiced Version: Mix cinnamon or nutmeg into the brown sugar layer.
Mini Cakes: Bake in mini bundt pans for individual servings.
Citrus Burst: Add orange zest to the batter for brightness.
Serving Ideas
Pair with whipped cream or vanilla ice cream.
Serve at brunch alongside coffee or tea.
Garnish with extra cherries for a festive look.
Slice thick for a nostalgic dessert plate.
Storytelling Element
Picture flipping the bundt pan and revealing a golden crown of caramelized pineapple and cherries. The glossy fruit topping glistens, the cake is moist and fragrant, and every slice feels like a celebration. It’s the kind of dessert that brings smiles and sparks memories of family gatherings.
Conclusion
This Pineapple Upside Down Bundt Cake is a retro classic reimagined for today’s kitchen. Easy to prepare, visually stunning, and irresistibly delicious, it’s a recipe that deserves a permanent spot in your collection.