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Pineapple Upside-Down Bundt Cake

Total Time

Prep: 15 min. Bake: 1 hour + cooling

Makes

16 servings

This upside-down pineapple Bundt cake, which is a variation on the classic confection, couldn't be easier because it starts with a cake mix. —Pat Remour, East Moline, Illinois
Pineapple Upside-Down Bundt Cake Recipe photo by Taste of Home

Ingredients

  • 1 can (20 ounces) crushed pineapple
  • 1/3 cup packed brown sugar
  • 3 tablespoons butter, melted
  • 8 maraschino cherries
  • 8 pecan halves
  • 1 package (16 ounces) pound cake mix
  • 1 teaspoon grated lemon zest
  • 1 teaspoon vanilla extract
  • Whipped topping, optional

Directions

  1. Preheat oven to 325°. Drain pineapple, reserving juice. Combine 1/2 cup pineapple, brown sugar, butter and 3 tablespoons of pineapple juice. Spoon into a greased 10-in. fluted tube pan. Alternate cherries and pecans over the sugar mixture.
  2. Prepare cake batter according to package directions, substituting reserved pineapple juice for water. Stir in lemon zest, vanilla and remaining pineapple. Spoon over cherries and pecans.
  3. Bake until a toothpick inserted in the center comes out clean, 60-70 minutes. Cool for 10 minutes before removing from pan to a wire rack; cool completely. If desired, serve with whipped topping and additional cherries.
Pineapple Upside-Down Bundt Cake Tips

Can you make Pineapple Upside-Down Bundt Cake with a different kind of cake mix?

Absolutely! White or yellow cake mix works fine—just be sure to pay attention to package sizes. Keep in mind, though, that pound cake mix will give you a sturdier texture. To make this cake from scratch, give our classic skillet version a try.

Should you serve Pineapple Upside-Down Bundt Cake warm or cold?

It's really up to you—it's all about preference. Serve slices with Bourbon whipped cream or the best ever vanilla ice cream! Fresh cherries also make a cute garnish when they're in season.

How should you store Pineapple Upside-Down Bundt Cake?

Try storing this in a cake keeper! It will last for about 1 week. And don't forget you can freeze cake, too.

Rashanda Cobbins, Taste of Home Food Editor

Nutrition Facts

1 piece: 187 calories, 5g fat (2g saturated fat), 29mg cholesterol, 127mg sodium, 36g carbohydrate (25g sugars, 0 fiber), 2g protein.

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