Pineapple Upside-Down Bundt Cake Recipe
Introduction
This Pineapple Upside-Down Bundt Cake is a delightful twist on a classic favorite. With caramelized brown sugar, juicy pineapple rings, and maraschino cherries atop a moist, vanilla-infused cake, it’s perfect for any occasion.
Ingredients
- 5 tablespoons unsalted butter (1 tbsp softened for greasing pan; 4 tbsp melted for topping)
- Flour (for dusting pan)
- 1 cup packed light brown sugar
- 8 pineapple rings (from a 20-ounce can, drained; reserve the juice)
- 8 maraschino cherries (pitted)
- 1 box yellow cake mix (15.25 ounces)
- 4 large eggs (at room temperature)
- 1 box instant vanilla pudding (3.4 ounces)
- 1/2 cup whole milk
- 1/2 cup pineapple juice (use reserved juice and add water if needed)
- 1/2 cup vegetable oil
- 1 teaspoon vanilla extract (optional)
Instructions
- Step 1: Preheat the oven to 325°F. Grease a 10-inch bundt pan with 1 tablespoon of softened butter, then lightly dust it with flour to help the cake release easily after baking.
- Step 2: Drizzle 4 tablespoons of melted butter into the bottom of the prepared pan. Evenly sprinkle the brown sugar over the butter, then arrange the pineapple rings on top. Place a maraschino cherry in the center of each pineapple ring.
- Step 3: In a large bowl, combine the yellow cake mix, eggs, instant vanilla pudding mix, whole milk, pineapple juice, vegetable oil, and vanilla extract (if using). Mix until just combined, taking care not to overmix.
- Step 4: Slowly pour the batter over the pineapple topping in the bundt pan, spreading it evenly.
- Step 5: Bake for 40 to 45 minutes or until a toothpick inserted into the center comes out clean.
- Step 6: Let the cake cool in the pan for 10 minutes. Carefully invert the bundt pan onto a serving plate, allowing the caramelized topping to drip over the cake. Serve warm or at room temperature.
Tips & Variations
- For extra flavor, soak the pineapple rings in a splash of rum before assembling the topping.
- If you prefer a less sweet dessert, reduce the brown sugar topping to 3/4 cup.
- Swap maraschino cherries with fresh or frozen cherries for a natural taste.
- Use a non-stick bundt pan or line the pan with parchment paper to ensure easy removal.
Storage
Store leftover cake in an airtight container at room temperature for up to 2 days or refrigerate for up to 5 days. Warm slices gently in the microwave for 15-20 seconds before serving to enjoy the soft texture and rich flavors.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use fresh pineapple instead of canned?
Yes, fresh pineapple rings can be used; just make sure they are sliced evenly and patted dry to avoid excess moisture affecting the topping.
Will this cake keep its moisture if made ahead of time?
It will stay moist when stored properly, but for the best texture and flavor, it’s recommended to serve within a couple of days. Reheating slightly before serving helps refresh the cake.
PrintPineapple Upside-Down Bundt Cake Recipe
This Pineapple Upside-Down Bundt Cake is a tropical twist on a classic dessert, featuring caramelized brown sugar and melted butter topped with juicy pineapple rings and maraschino cherries. The moist yellow cake enriched with instant vanilla pudding is baked in a bundt pan, creating a deliciously sweet and tangy cake perfect for any occasion.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour
- Yield: 12 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Topping
- 5 tablespoons unsalted butter (1 tbsp softened for greasing pan; 4 tbsp melted for topping)
- Flour (for dusting pan)
- 1 cup packed light brown sugar
- 8 pineapple rings (from a 20-ounce can), drained (reserve the juice)
- 8 maraschino cherries (pitted)
Cake Batter
- 1 box yellow cake mix (15.25 ounces)
- 4 large eggs (at room temperature)
- 1 box instant vanilla pudding mix (3.4 ounces)
- 1/2 cup whole milk
- 1/2 cup pineapple juice (use reserved juice and add water if needed)
- 1/2 cup vegetable oil
- 1 teaspoon vanilla extract (optional)
Instructions
- Preheat Oven. Preheat your oven to 325°F (163°C) to prepare for baking the cake evenly.
- Prepare Pan. Grease a 10-inch bundt pan with 1 tablespoon of softened butter, then dust lightly with flour to ensure the cake releases easily after baking.
- Make Topping. Drizzle 4 tablespoons of melted butter evenly into the bottom of the bundt pan. Sprinkle 1 cup of packed light brown sugar over the melted butter to form a caramelized base.
- Arrange Pineapple and Cherries. Place 8 pineapple rings on top of the brown sugar layer evenly. Place one maraschino cherry in the center of each pineapple ring.
- Mix Batter. In a large bowl, combine the yellow cake mix, 4 large eggs, instant vanilla pudding mix, whole milk, pineapple juice (adding water if needed to make 1/2 cup), vegetable oil, and vanilla extract. Mix until just combined without overmixing to keep the batter light.
- Pour Batter. Slowly pour the batter over the pineapple and cherry topping in the bundt pan, spreading it evenly without disturbing the arrangement underneath.
- Bake Cake. Bake in the preheated oven for 40-45 minutes or until a toothpick inserted into the center comes out clean, indicating the cake is fully baked.
- Cool and Invert. Allow the cake to cool in the pan for 10 minutes before carefully inverting it onto a serving plate. Let the caramelized topping drip over the cake for a beautiful presentation.
- Serve. Serve the cake warm or at room temperature for best flavor and texture.
Notes
- Ensure eggs are at room temperature for better batter consistency.
- Do not overmix the batter to avoid a dense cake.
- If reserved pineapple juice is insufficient, add water to reach 1/2 cup for the cake batter.
- Use a 10-inch bundt pan for the correct cake thickness and baking time.
- Letting the cake cool slightly before inverting prevents the topping from slipping.
Keywords: pineapple upside-down cake, bundt cake, pineapple dessert, tropical cake, brown sugar cake, maraschino cherries
