The Best Pineapple Upside-Down Bundt Cake

The Best Pineapple Upside-Down Bundt Cake: This pineapple upside-down bundt cake is a lovely way to give a beloved and well-liked treat that comes together quickly and effortlessly!

Our beautiful dessert may be prepared much faster for everyone to enjoy thanks to our simple cake mix recipe!

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The Best Pineapple Upside-Down Bundt Cake

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Ingredients

• ½ cup butter (divided into 2 equal portions of ¼ cup melted butter)
• 1 cup light brown sugar (packed)

• 20 oz. pineapple slices (drained, reserve the juice, cut slices in half)
• 20 maraschino cherries (stems removed)

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• 15 oz. yellow cake mix (do not use the boxed instructions/ingredients; see these ingredients only.)
• 3 large eggs (room temperature)
• water (enough to total 1 cup with pineapple juice)

Instructions

• Adjust the oven temperature to 350°F (175°C) and dust the bundt pan with flour and butter.
  Transfer the first ¼ cup of melted butter into the bundt pan and then cover the butter with the brown sugar. Cover the bottom of your bundt pan equally.

• Nestle the split pineapple slices into the ridges at the bottom of the bundt pan, and sandwich a maraschino cherry between each piece. To firmly press the cherries into the brown sugar, gently press down on them.

• Add enough water to the reserved pineapple juice to produce a total of one cup of liquid. Using the second ¼ cup of melted butter (*and skipping the oil from the boxed instructions), mix the cake mixture according to the recipe’s directions with the pineapple juice.

• Carefully pour the combined mixture into the bundt pan, taking care not to spread and to keep the pineapple slices standing upright.
• Bake for 30 to 35 minutes at 350°F/175°C, or until a cake tester, toothpick, or butter knife inserted into the cake comes out clean. A cake that is done baking should bounce back when touched.
• After inverting the cake and covering the bottom of the pan with a plate or serving dish, leave the cake for five minutes to allow it to come out of the pan.
• When the bundt pan is removed, let it cool for a further 25 minutes before serving warm or storing it for later.

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Nutrition

• Calories: 328kcal (16%) Carbohydrates: 58g (19%) Protein: 3g (6%) | Fat: 10g (15%) Saturated Fat: 6g (38%) | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans

• Fat: 1g | Cholesterol: 67mg (22%) Sodium: 349mg (15%) Potassium: 121mg (3%) | Fiber: 1g (4%) | Sugar: 43g (48%) Vitamin A: 331IU (7%) Vitamin C: 4mg (5%) Calcium: 111mg (11%) Iron: 1mg (6%)

FAQs AND Questions

Can I use fresh pineapple?

• Yes, without a doubt! Although the sliced rounds are easier to handle, you can also use a fresh pineapple slice and extract some juice to use in the cake mix recipe.

How To Make Pineapple Upside Down Bundt Cake

• Do not discard the pineapple juice in the can; it will be utilized to make the cake batter later! Using a fork, remove the pineapple slices from the can at step 3, leaving the liquid within until step 4.

Prep & Mix the Yellow Cake Batter

• Prep. Preheat your oven to 350°F (175°C) and coat your bundt pan with butter and flour. *Flour offers a second layer between the butter and the cake mix, that helps keep the cake from absorbing the butter as it melts, which helps the butter do its job and keep the cake from sticking. See the notes below on how to do this.

• Melt butter. Pour the first ¼ cup portion of melted butter (½ cup total) into your bundt pan, then sprinkle 1 cup of packed light brown sugar over the melted butter. Spread it evenly over the bottom of your bundt pan.

• Arrange the fruit. Remove all of the pineapple slices from a 20-ounce can and slice them in half. Place the halves in the bottom of your bundt pan, nestled into the ridges, then place a maraschino cherry (16–20 cherries, stems removed) between the slices. Push gently on the cherries to firmly place them in the brown sugar.

• Mix the cake batter. Combine the reserved pineapple juice with enough water to make 1 total cup of liquid. Mix the cake batter as directed on the box using the second ¼ cup of melted butter, the pineapple juice with water, and 3 large eggs. *The cake box may call for oil but replace it with ¼ cup of melted butter.