Pineapple Upside Down Bundt Cake Recipe
This fun twist on a traditional upside down pineapple cake has classic flavors you love with maraschino cherries on top, baked in a Bundt pan for a lovely presentation at parties and potlucks!
Servings: 16 servings
Calories: 251kcal
Ingredients
- ¾ cup unsalted butter melted and divided
- ¾ cup light brown sugar packed
- ½ teaspoon ground cinnamon
- 20 ounce can sliced pineapple rings reserve juices
- 8-24 maraschino cherries stems removed
- 15 ounce box yellow cake mix
- 3 large eggs
Instructions
- Preheat the oven to 350°F. Set out a 12-cup Bundt pan. Grease the pan well in every nook and cranny. Then sprinkle a little flour in the pan to dust over the shortening/cooking spray. Dump out any extra flour.
- Pour 1/4 cup of melted butter in the bottom of the Bundt pan. Then combine the brown sugar and cinnamon and sprinkle it evenly across the bottom of the pan.
- Drain the pineapple juices into a measuring cup to reserve for the cake batter.
- Arrange pineapple slices and maraschino cherries in the bottom of the Bundt pan, over the brown sugar. You can leave the rings whole, or slice them in half as I have done.
- Set out a mixing bowl. Combine the cake mix, ½ cup of melted butter, ¾ cup of pineapple juice, and 3 large eggs in the bowl. *If you happen to not have quite enough pineapple juice add additional water/milk until you reach ¾ cup of liquid.
- Mix the batter well, then pour it evenly over the top of the pineapples and cherries.
- Bake the Bundt cake on the center rack for 30 to 35 minutes, until a toothpick inserted in the center of the cake comes out clean.
- Let the cake cool for 15 to 20 minutes, on the countertop. Then set out a cake stand or cake plate and carefully flip the Bundt pan over on top of the plate.
- Let any extra glaze run out of the pan over the top of the cake.
- Served warm or at room temperature.
Video
Notes
A pineapple upside down cake can sit out at room temperature for 24 to 48 hours, covered with a cake dome. However, after that, it will need to be refrigerated to stay fresh. You can wrap the cake, and refrigerate it for up to five days.
Pineapple upside-down cake freezes well. Cool completely, then wrap the cake in plastic wrap. Place the cake in a ziplock plastic bag or wrap it in two layers of aluminum foil. Store in the freezer for up to 3 months.
Nutrition
Serving: 1pc | Calories: 251kcal | Carbohydrates: 39g | Protein: 2g | Fat: 10g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.4g | Cholesterol: 54mg | Sodium: 210mg | Potassium: 85mg | Fiber: 1g | Sugar: 28g | Vitamin A: 329IU | Vitamin C: 3mg | Calcium: 79mg | Iron: 1mg