Share
Pineapple Upside Down Bundt Cake
A Pineapple Upside-Down Bundt Cake is a delightful twist on the classic dessert, featuring a moist, buttery cake infused with tropical flavors. This cake is baked in a bundt pan and topped with caramelized pineapple slices and maraschino cherries, creating a beautiful presentation once flipped over. The pineapple rings and cherries form a vibrant, sticky-sweet glaze that contrasts perfectly with the fluffy cake. Each bite offers a burst of fruity sweetness, buttery caramelized sugar, and a soft, tender crumb. This dessert is ideal for special occasions or whenever you’re craving a taste of the tropics!
Pineapple Upside Down Bundt Cake
Rated 5.0 stars by 1 users
Category
Cake
Servings
12
Prep Time
20 minutes
Cook Time
45 minutes
A Pineapple Upside-Down Bundt Cake is a delightful twist on the classic dessert, featuring a moist, buttery cake infused with tropical flavors. This cake is baked in a bundt pan and topped with caramelized pineapple slices and maraschino cherries, creating a beautiful presentation once flipped over. The pineapple rings and cherries form a vibrant, sticky-sweet glaze that contrasts perfectly with the fluffy cake. Each bite offers a burst of fruity sweetness, buttery caramelized sugar, and a soft, tender crumb. This dessert is ideal for special occasions or whenever you’re craving a taste of the tropics!
Ingredients
-
4 tbsp unsalted butter, melted
-
½ cup light brown sugar, packed
-
6 pineapple rings, canned, *retain juices for later
-
12 maraschino cherries
-
15.25 oz yellow cake mix
-
3 large eggs, room temperature
-
½ cup vegetable oil
-
1 cup pineapple juice
-
1 cup sour cream
Directions
Preheat oven to 350°F. Spray a standard bundt pan with nonstick baking spray or grease lightly with butter.
Stir the melted butter and brown sugar together and drop in dollops around the inside of the bundt pan. Use a spatula or spoon to spread the mixture so it evenly coats the bottom of the pan.
Place pineapple rings in the bottom of the pan on top of the butter/brown sugar mixture. Place a cherry in the center of each pineapple ring. You can also place a cherry outside each pineapple ring where each pair of rings meet.
Measure the pineapple juice that was reserved from the can of pineapple rings. Add water to the pineapple juice to make 1 cup total liquid.
With a mixer, beat together the cake mix, eggs, oil, pineapple juice, and sour cream until combined.
Spread batter evenly into the bundt pan, taking care to keep the pineapple rings and cherries in their arrangement.
Bake 40-45 minutes or until the cake is cooked through and a toothpick inserted into the center of the cake comes out with moist crumbs (but no wet batter). Allow cake to cool for a few minutes and then invert onto a cake stand or platter. Allow cake to cool for at least 25 minutes. Slice, serve and enjoy!