This pineapple upside down Bundt cake turns a simple boxed mix into a bakery-worthy centerpiece. Sweet pineapple rings and ruby cherries nestle in a buttery brown sugar glaze that becomes the cake’s glossy crown once it is flipped. Each slice reveals juicy fruit set against a tender yellow cake that is infused with reserved pineapple juice for a subtle tropical twist.
Beyond its eye-catching look, this pineapple upside down Bundt cake is wonderfully practical. It can be baked in advance, travels well, and tastes just as lovely at room temperature as it does warm from the oven. Make it for summer cookouts, holiday dinners, or any time you want a nostalgic dessert that disappears fast.
Ingredients
For Cake & Topping
Step-by-Step Instructions
Prep Pan & Oven – Heat oven to 350 °F / 175 °C. Grease and flour a 12-cup Bundt pan thoroughly.
Create Topping – Pour ¼ cup melted butter into pan. Mix brown sugar & cinnamon; sprinkle evenly over butter.
Arrange Fruit – Drain pineapple (save juice). Lay rings and cherries over sugar layer. Halve rings if needed to fit curves.
Mix Batter – In a bowl combine cake mix, remaining ½ cup melted butter, ¾ cup pineapple juice, and eggs. Beat until smooth.
Bake – Pour batter over fruit. Bake 30-35 min, until a toothpick comes out clean.
Cool & Flip – Cool 15-20 min. Invert onto serving plate; let syrup drip over cake.
Serve – Enjoy warm or at room temperature.
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Storage: Keep the cake covered at room temperature for up to 48 hours. After that, wrap well and refrigerate for as long as 5 days.
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Freezing: Cool the cake completely, wrap tightly in plastic wrap and then foil, and freeze for as long as 3 months. Thaw overnight in the fridge before serving.
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Juice Shortage Fix: If the reserved pineapple juice is shy of ¾ cup, top it off with water or milk to reach the full amount.
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Flavor Variations: Swap half the brown sugar for dark brown sugar for deeper caramel flavor, or add ½ cup shredded coconut to the batter for extra tropical flair.
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Browning Tip: If the top starts browning too quickly, loosely tent the Bundt pan with foil during the final 10 minutes of baking.
[cooked-sharing]
16 servings
1 slice
- Amount per serving
- Calories251
- % Daily Value *
- Total Fat 10g13%
- Saturated Fat 6g30%
- Trans Fat 0.4g
- Monounsaturated Fat 3g
- Polyunsaturated Fat 1g
- Cholesterol 54mg18%
- Sodium 210mg10%
- Total Carbohydrate 39g15%
- Dietary Fiber 1g4%
- Total Sugars 28g
- Includes 0g Added Sugars0%
- Protein 2g
- Vitamin A 329mcg37%
- Vitamin C 3mg4%
- Calcium 79mg7%
- Iron 1mg6%
- Potassium 85mg2%
- Vitamin D 0mcg0%
- Vitamin E 0mg0%
- Vitamin K 0mcg0%
- Thiamin 0mg0%
- Riboflavin 0mg0%
- Niacin 0mg0%
- Vitamin B6 0mg0%
- Folate 0mcg0%
- Vitamin B12 0mg0%
- Biotin 0mcg0%
- Pantothenic Acid 0mg0%
- Phosphorus 0mg0%
- Iodine 0mcg0%
- Magnesium 0mg0%
- Zinc 0mg0%
- Selenium 0mcg0%
- Copper 0mg0%
- Manganese 0mg0%
- Chromium 0mcg0%
- Molybdenum 0mcg0%
- Chloride 0mg0%
* The % Daily Value (DV) 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.
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