Honey Bun Pineapple Upside Down Cake
Indulge in the luscious flavors of this Honey Bun Pineapple Upside Down Cake, where the timeless charm of a pineapple upside down cake meets the cozy sweetness of honey bun spices. This showstopping dessert features a rich, caramelized topping of golden pineapple rings and vibrant maraschino cherries, beautifully contrasted by a moist and flavorful honey-infused cake base. With hints of cinnamon and vanilla, every bite delivers a warm, aromatic treat that’s as stunning as it is delicious. Perfect for celebrations or a weekend indulgence, this easy-to-make recipe requires just 20 minutes of prep time and uses a handy honey-flavored cake mix for maximum convenience. Serve it fresh and watch your guests savor the irresistible combination of buttery caramel and tropical sweetness!
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Recipe Information
Ingredients
- 4 tablespoons Unsalted butter
- 0.5 cup Packed light brown sugar
- 7 pieces Pineapple rings (canned, drained)
- 7 pieces Maraschino cherries
- 1 package Honey bun mix (or honey-flavored cake mix)
- 3 large Eggs
- 0.5 cup Vegetable oil
- 1 cup Water
- 2 tablespoons Honey
- 1 teaspoon Ground cinnamon
- 1 teaspoon Vanilla extract
Instructions
Preheat your oven to 350°F (175°C). Grease the bottom and sides of a 9-inch round cake pan with non-stick spray or butter.
In a small saucepan over medium heat, melt 4 tablespoons of unsalted butter. Stir in the brown sugar until dissolved and a smooth caramel-like mixture forms. Pour this mixture evenly into the prepared cake pan.
Arrange the pineapple rings on top of the caramel mixture in the pan. Place a maraschino cherry in the center of each pineapple ring.
In a large mixing bowl, prepare the honey bun or honey-flavored cake mix according to the package directions. Typically, this involves combining the cake mix with 3 eggs, vegetable oil, and water. Mix until smooth.
Stir in 2 tablespoons of honey, 1 teaspoon of ground cinnamon, and 1 teaspoon of vanilla extract to enhance the honey bun flavor of the batter.
Gently pour the prepared batter over the pineapple rings, spreading it evenly without displacing the fruit.
Place the cake pan in the preheated oven and bake for 35-40 minutes, or until a toothpick inserted into the center of the cake comes out clean.
Once baked, remove the cake from the oven and allow it to cool in the pan for 10-15 minutes. Run a knife around the edges to loosen the cake.
Carefully invert the cake onto a serving plate. Tap the bottom of the pan gently to release the cake, then lift the pan away to reveal the beautiful caramelized pineapple topping.
Let the cake cool completely before slicing and serving. Enjoy!
Nutrition Facts
Calories |
2429 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 174.5 g | 224% | |
| Saturated Fat | 49.1 g | 246% | |
| Polyunsaturated Fat | 67.2 g | ||
| Cholesterol | 682 mg | 227% | |
| Sodium | 458 mg | 20% | |
| Total Carbohydrate | 217.9 g | 79% | |
| Dietary Fiber | 4.2 g | 15% | |
| Total Sugars | 189.0 g | ||
| Protein | 23.0 g | 46% | |
| Vitamin D | 3.1 mcg | 15% | |
| Calcium | 277 mg | 21% | |
| Iron | 4.9 mg | 27% | |
| Potassium | 658 mg | 14% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
