Pineapple Upside-Down Bundt® Cake

by Sheryl

Prep: 30 mins | Cook: 35 mins | Additional: 10 mins | Total: 1 hr 15 mins | Servings: 12 | Yield: 1 fluted tube cake

A lovely cake with loads of pineapple flavour with a cherry twist! Moist, delicious, and perfect for any occasion.


cooking spray with flour
½ c melted butter
½ c packed brown sugar
1 (8 oz) can pineapple rings
1 (4 oz) jar maraschino cherries
1 (18.25 oz) box yellow cake mix
1 (3.5 oz) package instant vanilla pudding mix
¼ c whole milk, or more as needed
⅓ c vegetable oil
3 Eggs

How to make Pineapple Upside-Down Bundt® Cake

Step 1: Prepare the oven. Preheat it to 350 degrees F or 175 degrees C.

Step 2: Use cooking spray to grease a fluted tube pan, then flour.

Step 3: Into the bottom of the prepared pan, pour the melted butter and sprinkle evenly with brown sugar.

Step 4: Over a measuring cup, drain the pineapple rings and reserve the juice. Divide each ring in half and place the halves alternately with maraschino cherries around the pan and set aside.

Step 5: In the meantime, mix in a large mixing bowl the cake mix and pudding mix.

Step 6: Stream enough milk into the saved pineapple juice until you make a cup of liquid. Add this to the cake and pudding mixture along with vegetable oil. Beat on low speed, adding in one egg at a time, beating every after each addition until incorporated. Adjust the speed to medium and mix further (for two more minutes) until smooth and completely combined.

Step 7: Over the pineapples and cherries, carefully pour the batter.

Step 8: Place inside the preheated oven. Bake for about 33 to 40 minutes or until a toothpick inserted in the middle of the cake comes out clean.

Step 9: Remove the cake from the oven and allow it to cool in the pan for at least 10 minutes.

Nutrition Facts:

Per Serving: 417 Calories | Protein 3.6g | Carbohydrates 57g | Fat 20.1g | Cholesterol 62.6mg | Sodium 476.9mg.

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