Few cakes capture the spirit of summer like pineapple upside-down Bundt cake. This classic dessert, with its caramelized fruit topping and buttery yellow crumb, is always a showstopper. The Bundt pan transforms the familiar round style into a sculpted, golden crown—turning a simple treat into a striking centerpiece for any occasion.
What Makes a Pineapple Upside-Down Bundt Cake Special
A pineapple upside-down cake is nostalgia on a plate. The Bundt version takes this idea one step further, delivering the signature sticky-sweet topping along dramatic swirls and ridges. Chemically, the dessert is a marriage of moist cake base and juicy, caramelized fruit. Visually, it’s made to draw a crowd. Every slice offers a beautiful cross-section of golden cake anchored by jewel-toned cherries and sun-yellow pineapple.
There’s no need for advanced decorating skills. The cake itself emerges from the pan beautifully tinted, patterned by the fruit. Humble enough for casual gatherings, yet striking enough for family celebrations.
Ingredients: What You Need
This cake balances practicality with flavor. Most items are pantry staples or easy to find at any grocery store.
For the Topping:
– Cooking spray with flour (for easy release)
– 4 tablespoons melted butter
– 1/2 cup packed light brown sugar
– Pineapple rings (canned, in juice, drained well – about 8-10)
– 12-16 maraschino cherries (drained, stems removed)
For the Cake Batter:
– 1 box yellow cake mix (about 15.25 oz)
– 1 (3.4 oz) box instant vanilla pudding mix
– 1 cup whole milk
– 1/2 cup vegetable oil
– 4 large eggs (room temperature)
If you’d like added flavor, substitute pineapple cake mix or add a splash of coconut milk. For a brighter taste, use a little of the pineapple juice from the can in place of some milk.
Equipment
You’ll need:
– 10-12 cup Bundt cake pan
– Stand or electric handheld mixer
– Mixing bowls (at least two)
– Whisk and spatula
– Wire rack for cooling
– Small, sharp knife for cutting fruit
Step-by-Step Directions
1. Prepare the Pan
First, preheat your oven to 350°F (175°C).
Grease your Bundt pan generously with cooking spray that includes flour. Pay attention to every crevice; the fruit topping can stick if you rush the prep.
2. Construct the Topping Layer
Pour melted butter into the bottom of the Bundt pan. Swirl to coat the surface evenly. Sprinkle brown sugar over the butter, distributing it as evenly as you can. This layer will create that rich, caramelized finish.
Next, arrange pineapple rings on top of the sugar-butter layer, slightly overlapping rings to create a continuous circle. In the gaps, nestle maraschino cherries. If you prefer, cut pineapple rings in half to line the sides of the pan for maximum color, and slip a cherry into every open space.
3. Mix the Cake Batter
In a large bowl, combine the yellow cake mix and vanilla pudding mix. Add milk, vegetable oil, and eggs. Beat on medium speed for two minutes until the mixture is thick, pale, and smooth.
If you like a more tropical flavor, add 2 to 3 tablespoons of pineapple juice or coconut milk here.
4. Assemble
Gently spoon a cup of cake batter into the pan, on top of the arranged fruit. Use a spatula to smooth it, sealing the fruit in place so it doesn’t shift when adding the rest of the batter.
Add the rest of the batter slowly, filling the pan about two-thirds of the way full. Smooth the top to prevent air pockets. Tap the pan gently against the counter to release excess air and settle the batter among the fruit.
5. Bake
Place the Bundt pan on the center rack of the oven. Bake for 35 to 40 minutes, or until a toothpick inserted into the thickest part comes out clean. Avoid overbaking; the cake should be moist.
If your oven is prone to leaks with sugary toppings, place a baking tray under the Bundt pan to catch drips.
6. Cool and Unmold
Remove the pan from the oven. Set it atop a wire rack, and let the cake cool for 10-15 minutes.
To release, place a large plate or cake stand over the pan. Invert quickly and carefully. Tap the pan gently until the cake slides out. Remove the pan to reveal the glossy pineapple design.
If any bits of fruit stick to the pan, simply lift and place them back onto the cake.
7. Serve
Let the cake cool fully before slicing. Serve pieces as is, or with a dollop of whipped cream. Each wedge will show off glistening pineapple and cherry set in a soft crumb.
Success Tips and Troubleshooting
- Always grease the entire pan, including the nooks of the Bundt.
- Bring eggs to room temperature. This helps them blend into the batter, creating even texture.
- Draining the pineapple and cherries ensures the cake isn’t soggy.
- Don’t open the oven door during baking; sudden shifts in temperature can cause the cake to sink.
- Allow the cake to rest before inverting. This helps the sugar topping set, making it easier to remove.
- If you’re new to Bundt cakes, consider doing a practice release with parchment paper and water before baking.
Variations and Flavor Twists
You can customize this dessert to match your tastes or the occasion.
Fruit Variations
– Substitute canned peach or mango slices for pineapple.
– Use fresh berries instead of cherries for a different color palette.
Flavor Adjustments
– Add 1/2 teaspoon ground ginger or cinnamon to the batter for extra depth.
– Mix a tablespoon of shredded coconut into the batter for a flavor reminiscent of piña colada.
Boozy Option
– Swap part of the milk with dark rum for an adults-only treat.
Vegan Friendly
– Choose a vegan cake mix, plant-based milk, and egg substitute. Use coconut oil instead of butter.
Leftover Storage and Shelf Life
Fresh is best, but this cake keeps well under the right conditions.
Room Temperature
Store covered on the counter for up to 2 days. Use a cake dome or airtight container to prevent drying out.
Refrigeration
Store leftovers in an airtight container for up to 5 days. The cake will absorb more moisture from the fruit and sugar layer the longer it sits, so expect a slightly softer texture.
Freezing
Cool the cake completely before wrapping. Place individual slices or the entire Bundt (well-wrapped in plastic, then foil) in the freezer. It will keep for three months. Thaw overnight in the refrigerator before serving.
Frequently Asked Questions
Can I make this cake in advance?
Yes, you can bake the cake one day ahead. Store covered at room temperature. Wait to invert until just before serving, if you want to preserve the gloss of the fruit.
Why isn’t my cake releasing from the pan?
More often than not, it’s due to insufficient greasing or unmolding while the cake is too hot. Let it rest for the full 10-15 minutes before attempting removal.
What’s the best way to slice and serve?
Use a sharp, serrated knife. For neater slices, clean the blade between each cut.
Serving Suggestions
Pair pineapple upside-down Bundt cake with:
– Vanilla ice cream or coconut sorbet for a tropical feel
– Lightly whipped cream
– Toasted coconut flakes for texture
– Fresh berries for a summer brunch
A strong cup of coffee or cold brew balances the sweetness, while mint tea makes a refreshing companion in hot weather.
Pineapple upside-down Bundt cake bridges nostalgia and style in one tidy package. It offers drama with minimal effort, all while delivering flavors that please any crowd. Whether you’re gathering friends for a backyard barbecue or bringing dessert to a family dinner, this cake will always earn a place at the table.
Pineapple Upside-Down Bundt Cake
This Pineapple Upside-Down Bundt cake is perfect for your next get-together. It has all the delicious, traditional ingredients. The cake comes in an elegant Bundt form.
Ingredients
- 1/3 cup vegetable oil
- cooking spray with flour
- 1/2 cup packed brown sugar
- 1 (15.25 ounce) package yellow cake mix
- 1 (8 ounce) can pineapple rings
- 3 large eggs
- 1/4 cup whole milk, or more as needed
- 1 (4 ounce) jar maraschino cherries
- 1/2 cup melted butter
- 1 (3.5 ounce) package instant vanilla pudding mix
Instructions
- Preheat the oven to 350 degrees Fahrenheit. Grease a 10-inch Bundt pan (or similar) with cooking spray. Dust the pan with flour. Tap out the excess.
- Drain the pineapple rings. Cut each ring in half. Save the juice in a measuring cup for the cake batter. Add milk to the juice until it reaches 1 cup.
- Pour the melted butter into the pan. Evenly sprinkle brown sugar over the top. Set aside.
- In a large bowl, mix the cake and pudding mixes. Make sure they are evenly blended. Add the milk and pineapple juice. Add the vegetable oil. Use a hand blender on low to mix the ingredients.
- Add one egg at a time while mixing. Let each egg fully blend before adding the next. Then increase the blender speed to medium. Beat for about 2 minutes or until combined and smooth.
- Spoon about 1/4 of the batter into the bundt pan. The batter should be 1-2 inches deep. Carefully arrange the pineapple ring halves and cherries in a circle. Alternate the pineapple and cherries as you arrange them. Press them into the batter so they touch the bottom.
- Spoon the remaining cake batter gently over the top. Bake for 35 to 40 minutes. The cake is ready when a toothpick inserted in the center comes out clean.
- When the cake is done, remove it from the oven. Let it cool for 10 minutes. Invert the pan onto a wire rack.
- Cool fully. Then serve. Enjoy.
