Easy Pineapple Upside Down Bundt Cake Recipe + Video
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Easy Pineapple Upside Down Bundt Cake Recipe + Video
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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!
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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.
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 Information
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Serving
1pc
Calories
251kcal
(13%)
Carbohydrates
39g
(13%)
Protein
2g
(4%)
Fat
10g
(15%)
Saturated Fat
6g
(30%)
Polyunsaturated Fat
1g
Monounsaturated Fat
3g
Trans Fat
0.4g
Cholesterol
54mg
(18%)
Sodium
210mg
(9%)
Potassium
85mg
(2%)
Fiber
1g
(4%)
Sugar
28g
(56%)
Vitamin A
329IU
(7%)
Vitamin C
3mg
(3%)
Calcium
79mg
(8%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 16servings
Amount Per Serving
Calories 251 kcal
% Daily Value*
| Serving | 1pc | |
| Calories | 251kcal | 13% |
| Carbohydrates | 39g | 13% |
| Protein | 2g | 4% |
| Fat | 10g | 15% |
| Saturated Fat | 6g | 30% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 3g | 15% |
| Trans Fat | 0.4g | 20% |
| Cholesterol | 54mg | 18% |
| Sodium | 210mg | 9% |
| Potassium | 85mg | 2% |
| Fiber | 1g | 4% |
| Sugar | 28g | 56% |
| Vitamin A | 329IU | 7% |
| Vitamin C | 3mg | 3% |
| Calcium | 79mg | 8% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
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