Pineapple Upside Down Bundt Cake
Delight your taste buds with this show-stopping Pineapple Upside Down Bundt Cake—an irresistible twist on the classic dessert. Featuring a moist and fluffy yellow cake infused with the tangy sweetness of pineapple juice, this easy-to-make treat is crowned with a gorgeous caramelized topping of brown sugar, butter, golden pineapple rings, and vibrant maraschino cherries. Perfect for entertaining or as a weeknight indulgence, this bundt cake not only impresses with its stunning presentation but also with its melt-in-your-mouth flavor. Ready in just an hour, it’s an effortless way to bring tropical flair to any occasion.
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Recipe Information
Ingredients
- 1 cup Brown sugar
- 0.5 cup Unsalted butter
- 8 Pineapple rings
- 8 Maraschino cherries
- 1 box Yellow cake mix
- 3 Eggs
- 0.333333 cup Vegetable oil
- 0.666667 cup Pineapple juice (from canned pineapple)
- 0.333333 cup Water
- Cooking spray
Instructions
Preheat your oven to 350°F (175°C). Prepare a Bundt pan by generously spraying it with cooking spray to prevent sticking.
In a small saucepan over medium heat, melt the unsalted butter and stir in the brown sugar until smooth and combined. Pour the mixture into the bottom of the greased Bundt pan.
Arrange the pineapple rings over the brown sugar mixture, placing a maraschino cherry in the center of each ring. Set aside.
In a large mixing bowl, prepare the yellow cake mix according to the package instructions, but substitute the water with a combination of pineapple juice and water to enhance the pineapple flavor.
Add eggs and vegetable oil as per the box instructions. Mix until smooth and well combined.
Slowly pour the cake batter over the arranged pineapple and cherries in the Bundt pan. Using a spatula, spread the batter evenly to ensure it covers the fruit.
Bake the cake in the preheated oven for 35-40 minutes, or until a toothpick inserted into the center of the cake comes out clean.
Remove the cake from the oven and let it cool in the pan for about 10-15 minutes. This step is important to allow the caramelized topping to set slightly.
Carefully run a knife along the edges of the Bundt pan to loosen the cake. Place a serving plate or cake stand over the pan and invert the pan to release the cake. Tap gently if needed.
Let the cake cool completely before slicing and serving. Enjoy!
Nutrition Facts
Calories |
4155 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 178.3 g | 229% | |
| Saturated Fat | 51.7 g | 258% | |
| Polyunsaturated Fat | 44.8 g | ||
| Cholesterol | 682 mg | 227% | |
| Sodium | 2543 mg | 111% | |
| Total Carbohydrate | 648.1 g | 236% | |
| Dietary Fiber | 15.9 g | 57% | |
| Total Sugars | 450.0 g | ||
| Protein | 46.5 g | 93% | |
| Vitamin D | 3.1 mcg | 15% | |
| Calcium | 801 mg | 62% | |
| Iron | 13.2 mg | 73% | |
| Potassium | 1954 mg | 42% | |
*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.
