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Pineapple upside down bundt cake recipe

Pineapple upside down bundt cake recipe

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  • Recipes
  • Dish type
  • Cake
  • Classic cakes
  • Bundt cakes

I wanted to make a pineapple upside down cake that wasn't too sweet or dense. This seems to check both boxes.

West Midlands, England, UK

3 people made this

IngredientsServes: 8

  • 100g unsalted butter
  • 100g dark brown soft sugar
  • splash of rum (optional)
  • 1 (432g) tin pineapple rings, drained, juice reserved
  • 8 glacé cherries
  • 200g plain flour
  • 1/2 teaspoon bicarbonate of soda
  • 1/2 teaspoon ground nutmeg, more to taste
  • 1/2 teaspoon ground cinnamon, more to taste
  • 200g golden caster sugar
  • 125g unsalted butter, at room temperature
  • 3 eggs, at room temperature
  • 1/2 teaspoon vanilla extract, more to taste
  • 125ml soured cream, at room temperature

MethodPrep:20min ›Cook:35min ›Ready in:55min

  1. Preheat oven to 180 C / 160 fan / Gas 2-3.
  2. Heat 100g butter and the brown sugar on very low heat until melted. Stir until smooth and add a splash of rum if liked.
  3. Pat dry your pineapple slices. Coat them with the butter mixture and line the Bundt tin with them. Place the slices all the way around, add a cherry to the middle of each slice. Set aside.
  4. Sift flour with bicarb, nutmeg and cinnamon.
  5. In a mixer cream golden caster sugar with 125 g softened butter until light and fluffy. Add eggs one at a time, beating well after each addition. Beat in vanilla extract.
  6. Take mixer bowl off the mixer stand and continue by hand. Using a silicone spatula, mix in soured cream until smooth. Gently fold in flour with the flour mixture, then add 1 tablespoon at a time of the reserved pineapple juice and mix gently until smooth. Batter should be a slow dropping consistency, I used 4 tablespoons juice.
  7. Evenly and gently place the mixture into the tin with the pineapple rings and smooth the top. Place the tin on a baking tray.
  8. Bake until it passes the skewer test, 35 to 40 minutes.
  9. After baking, cool the cake in the tin for about 5 minutes. Cut a circle of greaseproof paper to fit the serving plate you are going to use. Put the greaseproof paper over the tin and place the serving plate on top inverted, then flip. Leave in this position for about 5 minutes, then you should be able to remove the tin easily.
  10. Leave to cool on a wire rack and serve.

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Upside Down Pineapple Bundt Cake

These cute little Upside Down Pineapple Bundt Cakes are a decadent dessert that will bring back memories of all of the pineapple upside down cakes of your past. The flavor bursts with each bite will keep you wanting to come back for more. Top with a dollop of whipped topping for a complete dessert.

If you are looking for individual desserts, these Upside Down Pineapple Bundt Cakes are perfect! You make them in muffin tins so no worries about having a huge cake that you can be tempted to eat! The small sizes are really good for potlucks and dinner parties too, as it makes them easy to carry with you!

Are these individual Upside Down Pineapple Bundt Cakes hard to make? Nope, not even a little bit. Put your simple ingredients together and bake for a short time and you are done! That’s all that is needed for these mini decadent desserts, my friends.

The thing about Upside Down Pineapple Bundt Cake is that it is chock-full of fruits, so it tastes lighter than many desserts. Sometimes after a full meal, especially during the holidays, desserts just make you feel weighed down. Grab an individual Upside Down Pineapple Cake and enjoy dessert on the lighter-tasting side!

Pineapple Upside-Down Bundt® 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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Tips & Tricks

Here&rsquos how to make the perfect Duncan Hines Pineapple Upside Down Cake&hellip

Afraid you&rsquoll mess up flipping the cake? Here&rsquos a fool-proof way to transfer your cake from the pan to the platter: let the cake cool in the pan for 10-15 minutes. Loosen the edges of the cake with a knife. Place the platter over the pan, with the surface facing the cake.

With oven mitts on, place one hand at the bottom of the pan and your other hand on top of the platter. Quickly flip the cake over. Place the platter on a surface and lift the pan, revealing your beautiful upside-down cake.

Instead of water, you can also use the pineapple juice (from the canned pineapple) to give your cake an even more pineapple flavor!

Or, you could also use milk instead. Any milk will do, but I like using whole milk as it helps make the cake extra moist.

Drain the pineapples and maraschino cherries well before using them. You don&rsquot want your toppings to be too wet, because it will also cause the cake to be excessively moist.


Well, two of those points are true. It does look fancy, and it is like a cake and pecan pie all in one, but you can make it. I&rsquoll even let you in on a little secret, it&rsquos made using a boxed cake mix so half the work is already done for you!

The moist, not-too-sweet cake base pairs perfectly with the crunchy, nutty, pecan pie filling-like topping to create a match made in heaven. Not to mention, the flip!


Follow the recipe below and be sure to read through the Pro Tips and common questions to create the perfect Pecan Upside-Down Cake.

Preheat oven to 350 degrees. Spray bundt pan liberally with non-stick cooking spray, and set aside for later.

Pecan Topping

  1. In a medium bowl, using a hand-held mixer or whisk, combine melted butter, brown sugar, corn syrup, and salt. Continue mixing until the brown sugar has almost dissolved completely
  2. Add pecans to brown sugar mixture and mix until fully combined. Pour mixture into prepared bundt pan and use a spatula to spread into one even layer. Set aside.

Cake Batter

  1. In a large bowl, using a hand-held mixer or whisk, combine cake mix, eggs, vegetable oil, water, and sour cream. Mix together until no lumps remain
  2. Pour cake batter over top of the pecan topping. Use a spatula to make sure the batter is spread out evenly and completely covers the pecan topping.
  3. Bake in preheated oven for 40-45 minutes, or until a toothpick or cake tester stick inserted comes out clean.
  4. After the cake is finished baking, remove the bundt pan from the oven and place it on a cooling rack to cool for 10 minutes. Do not attempt to flip the pan before this!
  5. Once 10 minutes have passed, place a large plate over the top of the bundt pan to invert the cake onto the plate. I like to bang the top of the pan a few times before I lift it up to make sure those loose pecans unstick from the pan.
  6. Slice and serve warm with your favorite ice cream, or allow the cake to cool and serve at room temperature.

Recipe tips

  1. For best results, try to use room temperature eggs, sour cream, and water. Room temperature ingredients combine better with others to create the perfect cake batter
  2. If you don&rsquot have sour cream on hand, plain yogurt or Greek yogurt will work fine in this recipe
  3. Don&rsquot stress if you don&rsquot get the perfect flip. The good thing about pecan desserts is that they have a rustic look. Simply pick up any pecans that fall off and piece them back together to create your own masterpiece


Allowing your bundt cake to cool for 10 minutes prior to flipping is crucial to ensure a beautifully stable and clean cake. Those 10 minutes will feel like 100 but trust me, it&rsquos worth the wait.

Try setting a 10-minute timer and go do something so that you&rsquore not just sitting staring at the cake!


Although I doubt there will be many leftovers, they can be stored in an airtight container for up to 3 days in the refrigerator.

Want to freeze this cake? Allow the cake to cool completely, wrap tightly in plastic wrap, and place in the freezer for up to 3 months. Remove from the freezer and allow to come to room temperature prior to serving.

Variations on the Classic Pound Cake

The pound cakes that I make are not traditional in the sense that they don&rsquot contain equal parts of flour, sugar, butter, and eggs.

But they are traditional in the sense that all my pound cake recipes start with one main recipe that I then alter to make other flavors.

Here are the ingredients and amounts for my (perfect) pound cake recipe:

  • 12 oz butter
  • 19 oz granulated sugar
  • 1 slightly rounded teaspoon sea salt
  • 2 1/2 teaspoons vanilla (best quality)
  • 5 large eggs, beaten
  • 13 oz cake flour
  • 1 teaspoon baking powder
  • 10 oz dairy (it used to be 8. You can use 8 if you want, but I think it&rsquos more melty with 10)

PRO TIP: If you use an acidic dairy ingredient such as sour cream, buttermilk or yogurt, be sure to add 1/4 teaspoon baking soda per cup of acidic dairy along with the baking powder to keep the pH balanced

Pineapple Upside-Down Bundt Cake

This is a pretty amazing cake. Not only that this delicious but it looks lovely and surely the main attraction of any occasion. A fresh, summery, fruity, easy to make bundt cake with lots of pineapples! My mom is crazy over pineapples so she loved this cake a lot. This is her go-to pineapple kick whenever she&rsquos craving for something sweet, something pineapple but in an extravagant way. And with a festive dollop of whipped cream and some cherries on top, this is one glorious cake. A five star!

Try using crushed pineapples for a more fruity flavor. You can even put some pecans in it which is my favorite variety of this amazing bundt. And not the traditional just pineapples. Such an effortless, no sweat dessert that everyone will love. This is a super fun, luscious dessert. A must-have dessert menu that pleases the crowd.


1 Duncan Hines Pineapple Supreme Cake Mix

5 pineapple slices (no sugar added)

1 Jell-O Vanilla Sugar-free Instant Pudding (powder)

1 20 oz can of Crushed Pineapples (no sugar added)

1 teaspoon dark brown sugar

How to make Pineapple Upside-Down Bundt Cake

Step 1: Combine the cake mix with a can of crushed pineapple including the juice.

Step 2: Add in a box of vanilla pudding and mix until well incorporated.

Step 3: Place 5 pineapple rings on the bottom of a bundt cake pan. Put a cherry in the middle of the pineapple rings. Then, sprinkle a teaspoon of brown sugar.

Step 4: Now, spoon the cake mix on top of the pineapple rings.

Step 5: Place inside the oven and bake for about 35 to 40 minutes or until done at 325 degrees for stone or 350 degrees for dark/metal. This will make 16 servings per recipe.

Nutritional Info:

Amount Per Serving: Calories: 94.1, Total Fat: 0.4 g, Cholesterol: 0.0 mg, Sodium: 110.0 mg, Total Carbs: 22.3 g, Dietary Fiber: 0.6 g, Protein: 0.8 g

Preparation Method

  1. Mix cake mix (not prepared) with the entire can of crushed pineapple (juice included).
  2. Add the box of Vanilla pudding (not prepared). Stir until blended.
  3. In bundt cake pan, place the 5 pineapple rings on the bottom with a cherry in the center of each ring.
  4. Sprinkle the tsp. of dark brown sugar over the 5 rings.
  5. Spoon cake mix over pineapple rings.
  6. Bake in the 325-degree oven (stone) or 350 degrees (dark, metal) for 35 to 40 minutes or until done.

Nutritional Info

Servings Per Recipe: 16

Amount Per Serving: Calories: 94.1, Total Fat: 0.4 g, Cholesterol: 0.0 mg, Sodium: 110.0 mg, Total Carbs: 22.3 g, Dietary Fiber: 0.6 g, Protein: 0.8 g

What You’ll Need

As I mentioned, this pineapple cake uses many of the same ingredients as a homemade vanilla cake, with a few changes. Plus, of course, the addition of pineapple and pineapple juice.

For the Topping

  • Butter – The butter used in the topping should be melted.
  • Brown sugar – To help caramelize the pineapple.
  • Pineapple slices – I use canned pineapple so that I have the juice for the cake, but you can use fresh pineapple as well.
  • Maraschino cherries – The perfect compliment to pineapple and adds a pop of color. Be sure to drain and dry them first!

For the Cake

  • All-purpose flour – A pantry staple.
  • Baking powder – Helps the cake rise and create the fluffy texture.
  • Salt – For flavor.
  • Unsalted butter – Make sure it’s room temperature.
  • Vegetable oil – For extra moisture.
  • Sugar & Brown Sugar – I found a combination of both to be important, without the brown sugar the flavor was just too bland.
  • Vanilla extract – For flavor.
  • Eggs – Large eggs.
  • Milk – I use 2%, but whole milk would work too.
  • Pineapple juice – For tasty pineapple flavor in every bite!

Pineapple Upside Down Bundt Cake

1/2 Cup butter (1 stick), melted
1/2 Cup packed brown sugar
1 Can pineapple rings in 100% juice (reserve the juice)
1 Jar maraschino cherries
1 Box yellow or pineapple cake mix
1 4-serving box instant vanilla pudding
3 eggs
Vegetable oil

Preheat the oven to 350 degrees F.
Prepare the bundt pan by generously applying pan release (recipe below) or non-stick spray.
Melt the butter and evenly pour into the bottom of the pan. Sprinkle with the brown sugar.
Cut the pineapple rings in half and alternate with the maraschino cherries around the bundt pan as shown in the picture. Set aside.
In a stand mixer or large bowl, stir the cake mix and pudding mix together. Drain the pineapple juice into a measuring cup and add enough milk to make 1 Cup of liquid. Add this with the eggs and the amount of oil called for in the recipe to the cake mixture following the instructions on the box.
Carefully pour the batter over the fruit and bake as instructed for a bundt cake. The cake is done when an inserted knife comes out clean.
Cool for 10 minutes in the pan. Slide a knife around the edges including the inner ring.
Invert the cake onto a serving plate. Slice between the pineapple rings and serve warm or room temperature.
Recipe slightly adapted from Pintesting

Pineapple Upside-Down Bundt Cake

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We hope you're ready to celebrate, 'cause our diabetic-friendly Pineapple Upside-Down Bundt Cake is a party in itself. This easy pineapple cake starts off with a simple, sugar-free shortcut, but gets dressed up with some yummy tropical toppings. It's so good, you're going to want to share with everyone!