Irresistible Pineapple Upside Down Bundt Cake: Your Easy Recipe for a Show-Stopping Dessert

Indulge in the sweet, tangy delight of this spectacular Pineapple Upside Down Bundt Cake. This beautiful dessert masterfully combines the classic charm of a pineapple upside-down cake with the elegant presentation of a bundt. Starting with a convenient cake mix, it transforms into a moist, tender-crumbed masterpiece crowned with a sweet, sticky caramelized crust adorned with vibrant pineapple rings and ruby-red maraschino cherries. Beyond its stunning appearance, this cake delivers an explosion of fruity flavor, making it an absolute show-stopper for any gathering, from casual family dinners to festive holiday celebrations.

Close up photo of a Pineapple Upside Down Bundt Cake

Why This Pineapple Upside Down Bundt Cake Recipe is a Must-Try

Imagine the best parts of a classic pineapple upside down cake seamlessly merged with the elegant structure and tender crumb of a bundt cake. That’s exactly what this recipe delivers! Unlike traditional sheet cakes, this pineapple upside down bundt cake offers a slightly denser, yet incredibly moist and tender crumb that truly elevates the experience. It captures the beloved fruity, golden caramelized crust on top, familiar to all pineapple upside-down cake enthusiasts, but presents it with a sophisticated flair that only a bundt pan can achieve.

Don’t let the term “denser” mislead you; this cake is anything but heavy. Its density contributes to a richer mouthfeel and a truly satisfying bite, complemented by the juicy pineapple and sweet cherries. The secret to its incredible ease and consistent deliciousness? It starts with a simple box mix! This ingenious shortcut significantly cuts down on prep time and effort, allowing you to enjoy a “homemade-tasting” dessert without the extensive baking required for scratch recipes. It’s the perfect blend of convenience and gourmet appeal, making it an accessible show-stopper for bakers of all skill levels.

Close up photo of a slice being removed from a Pineapple Upside Down Bundt Cake

Gather Your Ingredients for This Delightful Bundt Cake

Creating this beautiful pineapple upside-down bundt cake requires a few simple ingredients, many of which you likely already have in your pantry. The combination of these components works harmoniously to create a cake that is moist, flavorful, and visually appealing. Below, you’ll find a visual guide to the ingredients, and for precise measurements and detailed instructions, be sure to check out the printable recipe card at the end of this post.

Ingredients for Pineapple Upside Down Bundt Cake

Key Ingredients and Smart Substitutions

Understanding each ingredient’s role and knowing possible substitutions can make your baking experience even smoother and more adaptable. Here’s a deeper dive into the components that make this pineapple upside down bundt cake so special:

Yellow Cake Mix: This is your ultimate time-saver! A standard 15.25-ounce yellow cake mix provides a consistent base, ensuring a light, fluffy, and flavorful cake with minimal effort. While the recipe is designed for ease, if you prefer a fully from-scratch approach, you can certainly substitute it with your favorite homemade vanilla or yellow bundt cake recipe. Just ensure the volume is comparable to a standard box mix.
Melted Salted Butter & Packed Light Brown Sugar: These two ingredients are the magical duo for the caramelized topping. The butter adds richness, while brown sugar creates that signature sticky, sweet, and slightly molasses-flavored crust. When melted together and spread in the pan, they form the perfect bed for the fruit, crisping up beautifully during baking.
Pineapple Rings & Reserved Juice: Canned pineapple rings are wonderfully convenient and consistently sweet. They create the iconic pattern of an upside-down cake. It’s crucial to reserve the juice! This pineapple juice is then used in the cake batter, infusing it with extra pineapple flavor and moisture. If you run short on the reserved juice, you can top it up with water or milk to reach the required volume.
Maraschino Cherries: These vibrant red cherries aren’t just for decoration; they add a pop of color and a touch of sweet, almond-like flavor. They nestle perfectly within the pineapple rings, creating a truly festive look. You can use whole or halved cherries depending on your preference.
Large Eggs (at room temperature): Eggs bind the ingredients, add moisture, and contribute to the cake’s structure and richness. Using room temperature eggs helps them incorporate more smoothly into the batter, leading to a more even crumb.
Vegetable Oil: Oil contributes significantly to the cake’s moistness and tenderness. You can use any neutral-flavored oil, such as canola or sunflower oil.
Sour Cream: This ingredient is a game-changer! Sour cream adds incredible moisture and richness, resulting in a denser (in a good way!), more tender crumb that feels luxurious. It also contributes to a slight tang that balances the sweetness of the pineapple and caramel. Substitution Note: While highly recommended for texture, if you need to omit the sour cream, you can. Just be sure to check the cake for doneness earlier, around the 35-minute mark, as the baking time might be slightly reduced without it.

Using high-quality ingredients, even from a box mix, makes a noticeable difference in the final taste and texture of your pineapple bundt cake. Gather these items, and you’ll be well on your way to a truly memorable dessert!

Step-by-Step Guide: Crafting Your Pineapple Upside Down Bundt Cake

These step-by-step photos and instructions are here to help you visualize how to make this delicious recipe. For a quick reference and to get the printable version of this recipe, complete with precise measurements and comprehensive instructions, you can Jump to Recipe at the bottom of this page. Let’s get baking!

Prepare Your Pan: Preheat your oven to 350°F (175°C). Properly preparing your bundt pan is critical for a perfect release! Generously spray a standard bundt pan with a nonstick baking spray (one that contains flour is ideal) or grease it thoroughly with softened butter and then dust it with flour, tapping out any excess. This ensures your beautiful caramelized topping stays intact.
Create the Caramel Base: In a small bowl, stir together the melted butter and light brown sugar until well combined. This mixture will form the luscious caramelized crust. Drop dollops of this mixture around the inside bottom of your prepared bundt pan. Use a spatula or the back of a spoon to gently spread the mixture, ensuring it evenly coats the bottom and sides of the pan. An even coating guarantees a uniform, golden crust on your finished cake.
Arrange the Fruit: Carefully place the pineapple rings in the bottom of the pan, directly on top of the butter and brown sugar mixture. Get creative with your arrangement to ensure an appealing design when the cake is inverted. Then, place a maraschino cherry in the center of each pineapple ring. For an extra pop of color, you can also strategically place additional cherries in the gaps between the pineapple rings where they meet.
Prepare the Pineapple Juice: Measure the pineapple juice that you reserved from the can of pineapple rings. If the juice doesn’t quite make one cup, add enough water (or milk, for added richness) to reach a total of 1 cup of liquid. This ensures your cake has the correct moisture balance and flavor.
Mix the Cake Batter: In a large mixing bowl, combine the yellow cake mix, large eggs, vegetable oil, the measured pineapple juice, and the sour cream. Using a handheld mixer (or stand mixer), beat these ingredients together on medium speed until just combined and smooth. Be careful not to overmix, as this can lead to a tough cake. Mix until no streaks of dry ingredients remain.
Pour the Batter: Gently and evenly spread the cake batter into the bundt pan, being very careful not to disturb the beautifully arranged pineapple rings and cherries at the bottom. Distributing the batter evenly will help the cake bake uniformly.
Bake to Perfection: Bake the cake for 40-45 minutes. Baking times can vary depending on your oven, so rely on visual cues and the toothpick test. The cake is perfectly cooked when it’s golden brown and a toothpick inserted into the center (avoiding the pineapple layer) comes out with moist crumbs attached, but no wet batter.
Cool and Invert: Once baked, remove the cake from the oven and allow it to cool in the pan for about 10-15 minutes. This crucial cooling period allows the cake to set and the caramelized topping to firm up slightly, preventing it from sticking or tearing. After this time, carefully invert the bundt pan onto a serving platter or cake stand. If it doesn’t immediately release, give the pan a gentle shake. Allow the cake to cool completely on the platter before slicing.
Slice and Serve: Once completely cooled, slice your stunning Pineapple Upside Down Bundt Cake and serve to rave reviews!

Why a Bundt Pan Makes All the Difference

Choosing a bundt pan for your pineapple upside down cake isn’t just about aesthetics, though the decorative flutes and intricate designs certainly make for a beautiful presentation. Bundt pans are designed with a central tube that allows heat to penetrate the cake from both the outer edges and the center. This promotes incredibly even baking, ensuring your cake cooks thoroughly without the edges drying out while the middle remains undercooked. The result is a perfectly moist cake with a consistent texture throughout, which is particularly beneficial for a denser cake like this one. Furthermore, the non-stick coating and intricate patterns of a good bundt pan help create those stunning visual details that truly make this cake a showstopper.

Tips for the Perfect Caramelized Topping

The caramelized topping is the star of any upside-down cake. To achieve that perfect golden, sticky, and slightly chewy crust, a few details matter. First, ensure your butter and brown sugar mixture is spread evenly across the bottom of the pan. This provides a consistent layer for the pineapple to sit on. Second, don’t rush the cooling process after baking. Allowing the cake to cool in the pan for 10-15 minutes helps the caramel set and the juices reabsorb, which makes for an easier and cleaner inversion. If you invert too soon, the caramel might be too liquid and could run off the cake, or the fruit might stick. If you wait too long, the caramel might harden and stick to the pan. The sweet spot of 10-15 minutes is key!

Variations & Customizations for Your Bundt Cake

While this recipe is perfect as is, you can always put your own spin on it:

Spice It Up: Add a pinch of cinnamon or nutmeg to your brown sugar and butter mixture for a warm, aromatic twist.
Nutty Crunch: Sprinkle chopped pecans or walnuts over the caramelized topping before adding the pineapple for an added layer of texture and flavor.
Tropical Flair: Mix in a couple of tablespoons of shredded coconut into the cake batter for an even more tropical taste.
Different Fruits: While pineapple is classic, you can experiment with other fruits like sliced peaches, thinly sliced apples, or even a mix of berries at the bottom, though baking times might need slight adjustments. Ensure any alternative fruit is well-drained.
Citrus Zest: Add a teaspoon of orange or lemon zest to your cake batter for a brighter flavor profile that complements the pineapple beautifully.

Frequently Asked Questions & Expert Tips for Success

How do I store pineapple upside down bundt cake?

To maintain its freshness, moisture, and the integrity of the caramelized topping, store your cooled pineapple upside down bundt cake in an airtight container. Keep it in the refrigerator for up to 3 days. This helps prevent the cake from drying out and the fruit topping from spoiling.

Can I use pineapple chunks instead of slices?

Absolutely! While slices create a classic visual, pineapple chunks or crushed pineapple can be used for a different texture. If using chunks, arrange them artfully in circles or other patterns, placing a maraschino cherry in the center of each ‘cluster’ just as you would with slices. Ensure they are well-drained to avoid excess moisture in the topping.

Can I freeze it?

Yes, this bundt cake freezes beautifully! To freeze, first place the completely cooled cake on a baking sheet and flash freeze it for approximately 45 minutes until firm. This prevents the topping from sticking when wrapped. Once firm, remove from the freezer and wrap it tightly a few times in plastic wrap, followed by a layer of aluminum foil. This double layer protects against freezer burn. Return it to the freezer for up to 3 months. To serve, remove the cake from the freezer and allow it to thaw slowly in the refrigerator overnight the day before you plan on enjoying it. You can bring it to room temperature before serving if desired.

Can I make it ahead of time?

Yes, you can prepare, bake, and cool the pineapple upside down bundt cake a day in advance. After it has completely cooled, store it securely wrapped in plastic wrap or inside an airtight container (like a cake carrier) in the refrigerator. It’s important to note that making it a day ahead *may* cause the caramelized topping to become slightly softer or more moist, as the fruit releases more juices over time. To minimize this, ensure it’s properly stored in an airtight environment. For the absolute best texture, serving it the day it’s made, or preparing it the morning of your event, is ideal.

How do I know if my bundt cake is cooked through?

The best way to test for doneness is the toothpick test. Insert a wooden toothpick into the deepest part of the cake (avoiding the fruit layer at the bottom). If it comes out with a few moist crumbs attached, but no wet batter, your cake is ready. The cake should also spring back lightly when gently pressed, and the edges should start to pull away from the pan.

What’s the best way to grease a bundt pan to prevent sticking?

A well-greased bundt pan is key to a clean release. Use a high-quality non-stick baking spray that contains flour (like Baker’s Joy or Pam Baking). Alternatively, you can generously brush the entire inside surface of the pan with softened butter, ensuring all nooks and crannies are coated, then dust it thoroughly with flour, tapping out any excess. This double-layer of protection is highly effective.

Slice of Pineapple Upside Down Bundt Cake on a plate

Delicious Ways to Serve Your Pineapple Upside Down Bundt Cake

This versatile pineapple upside down bundt cake is delightful on its own, whether served chilled or at room temperature. For an extra touch of indulgence, consider serving each slice with a generous scoop of creamy vanilla ice cream, allowing it to melt slightly into the warm cake. A dollop of freshly whipped cream also makes a fantastic accompaniment, adding a light, airy contrast to the rich cake. This cake is truly perfect for any occasion – it brings bright, tropical cheer to spring and summer parties, and its comforting sweetness makes it a wonderful dessert for holidays or cozy autumn evenings. A sprig of mint or a light dusting of powdered sugar can add a final elegant flourish to your presentation.

Explore More Delicious Cake Recipes

If you loved this Pineapple Upside Down Bundt Cake, you’re sure to enjoy these other fantastic cake recipes that are perfect for any occasion:

Blueberry Bundt Cake
Strawberry Bundt Cake
Pineapple Pound Cake
Mini Pineapple Upside Down Cakes

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Pineapple Upside Down Bundt Cake

This extraordinary pineapple upside down bundt cake offers a delightful twist on a classic. It features a rich, moist texture characteristic of bundt cakes, beautifully complemented by the familiar sweet and tangy caramelized pineapple and cherry topping. An easy recipe for a stunning and delicious dessert!

5 from 15 votes

IMPORTANT – There are often Frequently Asked Questions within the blog post that you may find helpful. Simply scroll back up to read them!

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Course: Dessert

Cuisine: American

Servings: 12 servings

1 hour 15 minutes

Calories: 373

Author: Amanda Davis

Ingredients

▢ 4 Tablespoons salted butter melted
▢ ½ cup packed light brown sugar
▢ 6 pineapple rings canned. Reserve the juices*
▢ 12 maraschino cherries
▢ 15.25 ounce yellow cake mix
▢ 3 large eggs at room temperature
▢ ½ cup vegetable oil
▢ 1 cup pineapple juice or the amount reserved from the can of pineapples, see instructions below
▢ 1 cup sour cream

Things You’ll Need

▢
Bundt pan
▢
Hand mixer
▢
Mixing bowl

Before You Begin (Expert Tips)

Customization Options: Feel free to experiment with substitutions like using milk or water instead of pineapple juice if desired. For added flavor depth, consider incorporating a dash of cinnamon or nutmeg into the butter/brown sugar mixture. You could also opt for a homemade vanilla or pound cake recipe from scratch instead of the boxed mix if you prefer.
The Magic of Sour Cream: The sour cream is key to this cake’s wonderfully moist, tender, and slightly denser crumb. It enhances both texture and flavor. However, if you choose to omit it, the cake will still be delicious but slightly lighter. If omitting, start checking for doneness around 35 minutes into baking.
Perfect Cake Release: After baking, the cake will naturally settle as it cools. If you notice any uneven areas, you may want to carefully trim the higher side before inverting. This helps ensure the cake rests perfectly flat on your serving platter. Remember, the caramelized fruit topping is delicate, and an uneven base could cause it to split.
Storage Best Practices: For optimal freshness and to keep the cake moist, store it in an airtight container in the refrigerator for up to 3 days.
Freezing for Later: To freeze, place the fully cooled cake on a baking sheet and flash freeze for about 45 minutes until firm. Then, remove it, wrap it several times in plastic wrap, and follow with a layer of aluminum foil. This method protects against freezer burn for up to 3 months. When ready to enjoy, simply transfer the cake from the freezer to the refrigerator to thaw overnight before serving.

Instructions

Preheat oven to 350°F (175°C). Prepare your bundt pan by spraying it generously with nonstick baking spray or by greasing it lightly with butter and flouring it.
In a small bowl, stir the melted butter and brown sugar together until well combined. Drop dollops of this mixture around the inside bottom of the bundt pan and use a spatula or spoon to spread it evenly across the bottom and slightly up the sides.
Carefully place the pineapple rings in the bottom of the pan on top of the butter/brown sugar mixture. Place one maraschino cherry in the center of each pineapple ring. For extra flair, you can also place additional cherries outside each pineapple ring where pairs of rings meet.
Measure the pineapple juice reserved from the canned pineapple rings. Add water (or milk) to the pineapple juice to make a total of 1 cup of liquid.
In a large mixing bowl, beat together the yellow cake mix, large eggs, vegetable oil, the measured pineapple juice, and sour cream using a handheld mixer until just combined and smooth. Avoid overmixing.
Gently spread the batter evenly into the prepared bundt pan, taking care not to disturb the pineapple rings and cherries arranged at the bottom.
Bake for 40-45 minutes, or until the cake is cooked through. A toothpick inserted into the center should come out with moist crumbs (but no wet batter).
Allow the cake to cool in the pan for 10-15 minutes. Then, carefully invert it onto a cake stand or platter. Allow the cake to cool completely before slicing.
Slice the cooled cake and serve as desired.

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Nutrition Information

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The recipes on this blog are tested with a conventional gas oven and gas stovetop. It’s important to note that some ovens, especially as they age, can cook and bake inconsistently. Using an inexpensive oven thermometer can assure you that your oven is truly heating to the proper temperature. If you use a toaster oven or countertop oven, please keep in mind that they may not distribute heat the same as a conventional full sized oven and you may need to adjust your cooking/baking times. In the case of recipes made with a pressure cooker, air fryer, slow cooker, or other appliance, a link to the appliances we use is listed within each respective recipe. For baking recipes where measurements are given by weight, please note that results may not be the same if cups are used instead, and we can’t guarantee success with that method.