Pineapple Upside-Down Bundt Cake: Super moist and one of the best cakes I’ve made! Pineapple upside-down Bundt cake is incredibly easy to whip up using vanilla pudding mix and yellow cake mix.
I love pineapple! I made dinner and dessert using pineapple. This Pineapple Upside-Down Bundt Cake is a well-loved dessert. It is quick, easy, and a beautiful cake that is perfect for all occasions!
Pineapple Upside-Down Bundt Cake
This delicious bundt cake is reminiscent of the classic pineapple upside-down cake!
You don’t need an excuse or a holiday to indulge in a slice of cake. Enjoy this simple pineapple upside-down cake every day of the week!
What You Need To Make Pineapple Upside-Down Bundt Cake:
Cooking spray with flour
Butter: Use salted or unsalted butter, whichever you prefer.
Brown sugar: It’s a key component of the self-saucing magic that makes upside-down cakes so appealing!
Pineapple rings: Make sure to get the right variant. Note that canned pineapples come in many forms, and you want to grab the correct slice.
Maraschino cherries: Cherries that have been preserved and sweetened. It is the same thing used in mixed cocktails.
Yellow cake mix: Use your favorite brand.
Instant vanilla pudding mix
Whole milk
Vegetable oil
Eggs: Grab the largest egg you can get!
To make this recipe gluten-free (you should use these ingredients instead):
- Use a gluten-free package of yellow cake mix like King Arthur Gluten-Free Yellow Cake Mix.
- Gluten-free cooking spray with flour such as Carrington Farms Gluten Free Baking Spray.
- Gluten-free jar of maraschino cherries.
Steps To Make Pineapple Upside-Down Bundt Cake
Step 1: Coat the bottom of the greased and floured pan with melted butter. Evenly sprinkle with brown sugar.
Step 2: Over a measuring cup, drain the pineapple rings. Set the juice aside.
Step 3: In half, slice the rings.
Step 4: Around the pan, alternately place the halved pineapple rings and maraschino cherries.
Want To Save This Recipe?
Pineapple rings and maraschino cherries:
Step 5: In a large bowl, whisk together the cake mix and pudding mix. Combine the saved pineapple juice with enough milk to produce 1 cup of liquid, then pour it into the cake and pudding mixture.
Instant Vanilla Pudding Mix:
Whole Milk:
Pineapple juice:
Step 6: Pour in the vegetable oil.
Step 7: Stir in the eggs one at a time while the mixer is on low speed. Mix for another 2 minutes on medium speed until everything is incorporated and smooth.
Step 8: Add the batter to the pan with the pineapples and cherries.
Step 9: Prepare an oven at 350 degrees F and bake the cake for 35 to 40 minutes, or until a toothpick inserted in the middle comes out clean.
Step 10: Leave in the pan for 10 minutes to cool.
Frequently Asked Questions
Is it okay to use Fresh Pineapple?
Despite the convenience of the cut rounds, you can also slice fresh pineapple and squeeze some juice to use in the cake mix mixture.
How to store this cake?
This cake lasts 3 days in the fridge. It’s best to consume it right away because it dries out daily. Cover your bundt cake with plastic wrap and store it in an airtight container.
If refrigerated, remove it an hour before serving. Allow some time for the pineapple upside-down bundt cake to warm up to room temperature.
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
The Ultimate Pineapple Upside-Down Bundt Cake Recipe
Ingredients
- ½ c. melted butter
- 1 8 oz. can of pineapple rings
- ½ c. packed brown sugar
- 1 4 oz. jar maraschino cherries
- 1 3.5 oz. package of instant vanilla pudding mix
- 1 15.25 oz. package of yellow cake mix
- ⅓ c. vegetable oil
- 3 large eggs
- ¼ c. whole milk or more as needed
- cooking spray with flour
Instructions
- Ready the oven and preheat it to 350 degrees F (175 degrees C). Prepare a Bundt or similar 10-inch fluted tube pan by spraying it with cooking spray and then dusting it with flour.
- In the bottom of the prepared pan, pour the melted butter and evenly sprinkle with brown sugar. Strain the pineapple rings over a measuring cup, and save the juice. In half, slice the pineapple rings. Around the pan, place the pineapple rings alternately with the maraschino cherries.
- In a large mixing bowl, whisk the cake mix and pudding mix. To make 1 c. of liquid, pour enough milk into the reserved pineapple juice. Pour this into the cake and pudding mixture. Then, add the vegetable oil. Beat the eggs one at a time on low speed until well incorporated. Bring it up to medium speed and keep mixing until smooth. This takes another 2 minutes. In the pan over the pineapples and cherries, pour the batter.
- Bake for about 35 to 40 minutes in the preheated oven until a toothpick inserted in the middle of the cake comes out clean.
- Take the cake out of the oven and let it cool for ten minutes before removing it from the pan.
Notes
CHECK OUT THESE AWESOME, EASY RECIPES:
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I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!
