Pineapple Upside Down Bundt Cake


For the Topping:

  • 1/2 cup butter, melted
  • 1 cup packed brown sugar
  • 1 can (20 oz) pineapple slices, drained
  • 10-12 maraschino cherries

For the Cake:

  • 1 box yellow cake mix
  • 1 cup pineapple juice (reserved from the canned pineapple)
  • 1/3 cup vegetable oil
  • 3 large eggs


  1. Preheat your oven to 350°F (175°C). Grease and flour a Bundt pan generously.
  2. Pour the melted butter into the bottom of the prepared Bundt pan. Sprinkle the brown sugar evenly over the butter.
  3. Arrange the pineapple slices in a single layer on top of the brown sugar mixture. Place a maraschino cherry in the center of each pineapple slice.
  4. In a large bowl, combine the cake mix, pineapple juice, vegetable oil, and eggs. Beat on medium speed for 2 minutes, or until the batter is smooth.
  5. Pour the cake batter over the pineapple and cherries in the Bundt pan, spreading it evenly.
  6. Bake in the preheated oven for 45-50 minutes, or until a toothpick inserted into the center comes out clean.
  7. Let the cake cool in the pan for 10 minutes, then carefully invert it onto a serving plate. Let it cool completely before serving.

Prep Time: 20 minutes | Cooking Time: 50 minutes | Total Time: 1 hour 10 minutes

Kcal: 350 kcal per serving | Servings: 12 servings

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