Embark on a delightful baking adventure with this Pineapple Upside Down Bundt Cake, where the classic flavors of pineapple and cherries blend beautifully in a visually stunning presentation. This cake is perfect for any celebration or as a special treat to brighten a regular day, bringing a touch of sweetness and a lot of smiles to your table.

Ideal for anyone who appreciates a dessert that's as gorgeous to look at as it is delicious to eat, this recipe makes it simple to create a show-stopping cake that's sure to impress. Ready to whip up this scrumptious treat? Let’s get started with this straightforward and rewarding recipe.
Sweet and Scrumptious: A Twist on a Classic Dessert
This Pineapple Upside Down Bundt Cake not only captivates with its upside-down topping of caramelized pineapple and cherries but also offers the moist, rich texture of perfectly baked cake. Here’s how you can achieve this delightful dessert, complete with tips to ensure it turns out beautifully every time.
Pro Tips for the Perfect Bundt Cake:
- Proper Preparation: Generously grease your bundt pan to ensure the cake releases easily after baking.
- Layer Carefully: Arrange your pineapple and cherries neatly at the bottom to create a beautiful pattern once inverted.
- Even Mixing: Beat the cake batter thoroughly to incorporate air for a lighter texture.
- Check Doneness: Use a toothpick to test if the cake is fully baked; it should come out clean.
- Cool Before Inverting: Let the cake rest in the pan to set the topping before turning it out onto a plate.
Pineapple Upside Down Bundt Cake Recipe:
- Preparation time: 20 minutes
- Cooking time: 40 minutes
- Servings: 12
- Equipment: Oven, 10-inch bundt pan, electric mixer
Get ready to enjoy the wonderful aromas and exquisite taste of this classic cake, baked in your own kitchen.
Ingredients:
- ½ cup butter, melted
- 1 cup brown sugar
- 1 (20 oz) can pineapple slices, drained and juice reserved
- 10 maraschino cherries
- ⅓ cup vegetable oil
- 3 eggs
- 1 teaspoon vanilla extract
- 1 (15.25 oz) box yellow cake mix
- ⅓ cup milk (top up with reserved pineapple juice to make ⅓ cup)
Directions:
- Prepare the Pan: Preheat the oven to 350°F (175°C). Grease a 10-inch bundt pan. Pour melted butter into the pan, sprinkle brown sugar evenly over it.
- Arrange Fruit: Place pineapple slices and a cherry in the center of each slice at the bottom of the pan.
- Mix the Batter: In a bowl, combine cake mix, oil, eggs, vanilla, and pineapple juice-milk mixture. Beat until smooth.
- Add Batter to Pan: Gently pour the batter over the fruit in the pan.
- Bake: Cook for 35-40 minutes. Check doneness with a toothpick.
- Cool and Invert: Let the cake cool for 10 minutes, then invert onto a plate.
Ready to Serve!
This Pineapple Upside Down Bundt Cake offers a fabulous taste experience that combines the tartness of pineapple with the sweetness of cake and cherries, making it a perfect dessert for any occasion. Enjoy the process of creating this beautiful, flavorful cake and the delightful moments it brings when you share it with friends and family!
PrintPineapple Upside Down Bundt Cake
Get ready to enjoy the wonderful aromas and exquisite taste of this classic cake, baked in your own kitchen.
- Total Time: 1 hour
- Yield: 12 1x
Ingredients
- ½ cup butter, melted
- 1 cup brown sugar
- 1 (20 oz) can pineapple slices, drained and juice reserved
- 10 maraschino cherries
- ⅓ cup vegetable oil
- 3 eggs
- 1 teaspoon vanilla extract
- 1 (15.25 oz) box yellow cake mix
- ⅓ cup milk (top up with reserved pineapple juice to make ⅓ cup)
Instructions
- Prepare the Pan: Preheat the oven to 350°F (175°C). Grease a 10-inch bundt pan. Pour melted butter into the pan, sprinkle brown sugar evenly over it.
- Arrange Fruit: Place pineapple slices and a cherry in the center of each slice at the bottom of the pan.
- Mix the Batter: In a bowl, combine cake mix, oil, eggs, vanilla, and pineapple juice-milk mixture. Beat until smooth.
- Add Batter to Pan: Gently pour the batter over the fruit in the pan.
- Bake: Cook for 35-40 minutes. Check doneness with a toothpick.
- Cool and Invert: Let the cake cool for 10 minutes, then invert onto a plate.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
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