Pudding Glazed Pineapple Upside Down Cake
Elevate a classic dessert with this indulgent Pudding Glazed Pineapple Upside Down Cake, a show-stopper perfect for gatherings or weeknight treats alike. This recipe combines the nostalgic charm of pineapple upside-down cake with an extra layer of richness, thanks to the addition of instant vanilla pudding in the batter. A buttery caramel glaze laced with brown sugar blankets sweet pineapple rings and maraschino cherries, creating a stunningly vibrant topping. Made with a simple boxed yellow cake mix infused with pineapple juice, this cake delivers a moist, tender crumb with minimal effort. Whether served warm or at room temperature, it’s the perfect balance of fruity sweetness and comforting decadence. Ready in just over an hour, this versatile dessert promises to impress your family and guests with its irresistible flavor and beautiful presentation.
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Recipe Information
Ingredients
- 6 tablespoons unsalted butter
- 0.75 cup light brown sugar
- 7 rings pineapple slices (canned or fresh)
- 7 whole maraschino cherries
- 1 box yellow cake mix
- 3.4 ounces instant vanilla pudding mix
- 3 large eggs
- 0.5 cup vegetable oil
- 1 cup pineapple juice (from canned pineapple or fresh)
Instructions
Preheat your oven to 350°F (175°C). Prepare a 9-inch round cake pan by greasing it generously with butter or nonstick spray.
Place 6 tablespoons of unsalted butter in the bottom of the pan and melt it in the oven for a minute. Remove the pan and evenly sprinkle 3/4 cup light brown sugar over the melted butter.
Arrange the pineapple rings in a single layer on top of the butter-sugar mixture. Place a maraschino cherry in the center of each pineapple ring. Set the pan aside.
In a large mixing bowl, combine the yellow cake mix and the instant vanilla pudding mix.
Add 3 large eggs, 1/2 cup vegetable oil, and 1 cup pineapple juice. Beat the mixture using a hand mixer or whisk for 2 minutes until the batter is smooth and uniform.
Carefully pour the batter over the pineapple and cherries in the pan, spreading it evenly with a spatula.
Bake the cake on the center rack of your preheated oven for 40-45 minutes, or until a toothpick inserted into the center comes out clean.
Remove the cake from the oven and let it cool in the pan for 10 minutes. Run a knife around the edges of the pan to loosen the cake.
Place a large serving plate or cake stand over the pan, then flip it over to invert the cake. Tap the pan gently to release the cake.
Let the cake cool for an additional 15 minutes before serving. Enjoy your delicious Pudding Glazed Pineapple Upside Down Cake!
Nutrition Facts
Calories |
552 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 26.3 g | 34% | |
| Saturated Fat | 8.7 g | 43% | |
| Polyunsaturated Fat | 8.5 g | ||
| Cholesterol | 93 mg | 31% | |
| Sodium | 343 mg | 15% | |
| Total Carbohydrate | 74.1 g | 27% | |
| Dietary Fiber | 0.6 g | 2% | |
| Total Sugars | 50.6 g | ||
| Protein | 5.5 g | 11% | |
| Vitamin D | 0.5 mcg | 3% | |
| Calcium | 113 mg | 9% | |
| Iron | 1.6 mg | 9% | |
| Potassium | 193 mg | 4% | |
*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.
