How To Make Pineapple Upside Down Bundt Cake
- 1Preheat oven to 350 degrees
- 2Spray the bundt pan with Pam no-stick baking spray with flour. Make sure to get every nook and cranny.
- 3Melt butter and pour evenly into the bottom of the pan. Sprinkle with brown sugar. Cut pineapple rings in half and alternate with cherries around pan and set aside.
- 4In a large mixing bowl stir cake mix and pudding mix together. Drain the pineapple juice into measuring cup and add enough milk to make 1 cup of liquid and add to cake/pudding mixture. Add oil. Then add eggs one at a time to cake/pudding mixture until thoroughly mixed with a mixer on medium speed for approx 2 minutes.
- 5Carefully pour the batter over the fruit and bake for 33 to 36 minutes. To avoid spills, make sure to put the bundt pan on a baking sheet.
- 6Cool 10 minutes in the pan. Slide knife around edges and center. Invert cake onto serving tray. Slice between the pineapples and serve warm or at room temperature.
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- Printable Recipe Card
Pour The Batter Over The Pineapple Slices And Cherries
Once the batter is completely blended, pour it evenly and slowly into the prepared bundt cake pan over the pineapple slices and cherries.
“Make sure the batter gets down in between the fruit. You can add some of the batter to a piping bag, or Ziploc bag with a corner cut off, to squeeze the batter in between the fruit if you’d like,” Autumn LeAnn advises.
Smooth out the batter with a small icing spatula or butter knife, then lightly but firmly tap the pan on the counter a few times to remove air bubbles.
Upside Down Pineapple Bundt Cake
Published on by theseasidebaker Last Modified on April 9, 2020
If youve had pineapple upside-down cake, youre going to love this Upside Down Pineapple Bundt Cake. Sweet brown sugar and tart, fresh pineapple come together to make one addictive dessert. Finish it off with a pineapple glaze, and youll have people begging for the recipe.
Pineapple upside-down cake used to be a skillet cake from way back in the day. When food was cooked over a fire and there were no ovens, recipes were cooked in big pots or skillets – there were few options. Although Dole is often given the credit for this cake favorite due to a contest they held back around 1925, theres plenty of history to suggest otherwise. Dole may have had a hand in making the recipe more famous, but the history of skillet cooking wins out for the origin of the recipe.
Im a huge fan of pineapple upside-down cake, but I like to take my favorites and mix them up sometimes. In other words, I enjoy taking classic recipes and tweaking them into a new recipe with some of the same great flavors. For example, Lemon Meringue Pie Bars, Apple Pie Sugar Cookie Bars, and Lemon Brownies. All of these are a new twist on a classic recipe, but all are delicious in their original form as well. I did the same thing with this pineapple upside-down cake in a bundt pan.
How to Make Upside-Down Pineapple Bundt Cake
Tips and Variations
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How To Make An Easy Upside Down Pineapple Bundt Cake
Preheat your oven to 350 degrees F. Spray you muffin pan generously with cooking spray and set aside.
Melt your stick of butter in a microwave-safe bowl. Add brown sugar and mix thoroughly.
Add the butter and brown sugar mixture into each section of your muffin pan. Place one maraschino cherry in the center of each and then surround it with pieces of pineapple.
Using an electric mixer, beat together cake mix, eggs, and vegetable oil until ingredients are thoroughly combined. Pour into each individual section of your muffin pan.
Bake for 15 to 20 minutes and allow to cool for 15 minutes. Turn the pan upside down on a baking sheet and your cakes should pop out, revealing the cooked brown sugar, pineapples, and maraschino cherry. Enjoy!
Duncan Hines Pineapple Upside Down Cake
This Duncan Hines Pineapple Upside Down Cake is incredibly moist and buttery. It has a fine-looking pineapple and cherry topping glazed with scrumptious caramelized brown sugar. And boy, is it a piece of cake to make!
This old-fashioned favorite is made with Duncan Hines Pineapple Supreme Cake Mix, pineapple slices, maraschino cherries, and whipped topping.
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Whoever said you need to be a kitchen expert to make a stunning cake has never heard of this recipe. With this recipe, you can easily bake this classic favorite and fool your family into thinking youre a baking pro!
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Add In The Dry Ingredients Followed By The Wet Ingredients
Scrape down the sides of the bowl with a rubber spatula as needed to make sure everything blends well. Slowly add in half of the flour mixture, then half of the whole milk, and half of the pineapple juice. Mix these ingredients until they are thoroughly combined.
“A plant-based milk alternative could be used in place of whole milk. Using a somewhat creamy consistency option such as coconut cream or oat milk would be ideal,” Autumn LeAnn says.
Then add in the other half of the flour mixture, followed by the rest of the whole milk and pineapple juice, making sure to scrape the sides of the bowl each time you add ingredients.
Pineapple Upside Down Bundt Cake
When it comes to cakes bundts are the ones that scare me the most. They are so unpredictable on if they will release from the pan that usually I have in the past stayed away from them.
But since Ive been feeling a little more confident and adventurous in my cake baking excursions I figured it was time to busy out another bundt and make this fun and summery Pineapple Upside Down Bundt Cake!
This cake is moist, dense and delicious. It has just the right amount of fruity and sweet that pairs together to create a fun and flavorful cake experiencewow Im calling tasting a cake an experience, what gas gotten into me?
Anyways this cake is super simple to whip up and is fun for a family gathering, picnic or just a cake to have around to munch on throughout the daybecause we all know thats whats we do.at least its what this gal does. No shame.
Ive always been a fan of this cake and taking a twist on the traditional and making it a Pineapple Upside Down Bundt Cake is a fun spin that the whole family will love.
I think that the addition of the butter and brown sugar that goes in the bottom of the pan makes it come out just that much easier when paired with my trusty shortening/flour combo I always use. I swear by the combo and it hasnt failed me yet, and trust me when I say Ive had quite the experience of trial and error.
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Angela’s Tips & Recipe Notes
You dont have to use a bundt pan!
- You can use two 8-inch or 9-inch square or round cake pans.
- You could also bake this as a sheet cake in a 9×13 rectangular pan. *See modified cooking times below.
Modified Temp & Cooking Times
- Bake at 325°F for dark or non-stick pans. You can also bake the cake in 2 8-inch or 9-inch rounds for 22-27 minutes. Bake in a 9×13 pan for 21-26 minutes.
Yellow Cake vs. White Cake.
- A yellow cake is different than a white cake. A yellow cake mix tends to be bit sturdier than a white cake.
- A white cake is often a bit lighter and fluffier, so it does not hold up under the brown sugar butter sauce and pineapples as well.
Pineapple Upside Down Bundt Cake Recipe
Traditionally, an amazing homemade pineapple upside down cake, with its ooey gooey brown sugar syrup drenching tangy pineapple and sweet maraschino cherries, is baked in a square or rectangular pan. But this incredible recipe from developer Autumn LeAnn uses a bundt cake pan instead. The benefit of a bundt cake pan is that it produces a beautiful decorative shape with its lines imprinted on the cake. It also concentrates the rich fruit found in this recipe within the moist cake better than in a rectangular-shaped pan.
The prep time to make this cake hovers at just 20 minutes, but the baking time takes anywhere from 60 to 75 minutes. Trust us, it’s worth the wait!
“This bundt cake is worth all of the effort!” says LeAnn. “The end product is beautiful and delicious. It’s great for any occasion, especially summer cookouts! This cake is fairly dense with just the right amount of sweetness. The pineapple juice adds just enough fruitiness to the batter and the pineapple rings and cherries really bring it all together for that traditional pineapple upside down cake flavor.”
Depending upon how big or small you cut your slices of cake, this recipe serves 10 to 12 people. It’s so delicious that there will be nothing left but crumbs scattered on the serving tray.
Whip up this homemade pineapple upside down bundt cake and splurge on a spectacular slice!
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Pintesting Pineapple Upside Down Bundt Cake
We may earn money or products from the companies mentioned in this post.
This is the post that wasnt going to be and then wrote itself. I made the cake and took some pictures, but didnt really intend on doing a proper Pintesting until I shared the pics. The response was mind-blowing, so heres the post complete with my first recipe.
How To Make A Pineapple Upside Down Bundt Cake:
Preheat the oven to 350°F Melt 2 Tablespoons of butter with the brown sugar and 2 Tablespoons of pineapple juice.
Pour into a greased 10 bundt pan.
Arrange pineapple slices and cherries in the bottom of the pan .
Take the remaining pineapple slices and roughly chop. Set aside.
Using a stand mixer mix the 12 tablespoons of butter with the white sugar with the paddle attachment.
Add the eggs and the vanilla and mix.
Add half of the flour, baking powder and salt. Mix until combined.
Pour in the evaporated milk, pineapple juice and add the remaining flour and mix until incorporated.
Carefully fold into the batter the chopped pineapple pieces.
Using a measuring cup carefully pour batter into the bundt pan around the pineapples and cherries being careful not to displace them.
Once you have a good layer covering those toppings, pour in the rest. Spread the batter around so that its even.
Bake in the oven for 50-55 Minutes until a toothpick comes out clean.
Remove from the oven and allow to cool for 5 minutes.
Carefully remove from the bundt pan. You dont want to leave it too long or the brown sugar/pineapple topping at the bottom of the pan will begin to harden and stick to the pan.
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Why You’ll Love This Recipe
Super Easy! Most of the ingredients for this cake are already prepared, you just have to put everything together. Simply open the fruit, mix the cake batter, and layer in the pan. So simple!
So Tasty! On top of being super simple, it is super tasty! The brown sugar and butter glaze provides the perfect amount of sweetness without the heaviness of frosting!
It’s Versatile! I love this pineapple upside down bundt cake for any occasion. It is a great dessert during the week or even a beautiful addition to a brunch spread. Want to impress family and friends? Bring this to your next get-together!
Prep & Mix The Yellow Cake Batter
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A Fun And Fruity Summertime Cake
I love upside down cakes. There is just something about that caramelized brown sugar and fruity topping that takes a boring cake into something special. I decided to take the traditional pineapple upside down cake recipe and turn it into a bundt cake version! Even though this recipe is homemade, it is still super easy to put together and it makes the perfect cake to serve to friends and family. If you’re looking for that perfect summertime cake recipe, then you have to try my Pineapple Upside Down Cake!
Bake It And Let It Cool
Bake this beautiful bundt cake for 60 to 75 minutes until completed baked through and through.
“I use the old trick of inserting a toothpick and seeing if it comes out clean to check for doneness,” LeAnn notes.
Once the cake is done baking, allow it to cool in the pan for 10 to 15 minutes before carefully removing it.
“You may need to use an icing spatula or butter knife to loosen the cake from the pan before turning the cake out,” she says.
Then allow the bundt cake to cool completely before cutting it for the best results, LeAnn suggests.
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Prepare The Baking Pan
First, grease the pan: Use a pastry or basting brush and coat the inside of the bundt cake pan with a ¼ cup of melted butter. Because the bundt cake pan has grooves, be sure to work the butter into those channels.
“I prefer unsalted butter because salt content in butter can vary and change the taste of your baked goods if you use a butter that’s too salty,” LeAnn explains.
Then measure out ¼ cup of dark brown sugar and sprinkle it all over the inside of the pan. Most of the dark brown sugar will tumble to the lowest part of the pan, which Lee says is just fine.
Grab some paper towels and prepare to drain and lightly pat dry the fruit.
Whip Together The Butter And Sugar
Preheat the oven to 325 F. In a medium bowl, sift together 3 cups of all-purpose flour, 2 teaspoons baking powder, and a pinch of salt. Set the dry ingredients to the side.
In the bowl of a stand mixer fitted with the paddle attachment, combine 1 cup of unsalted butter brought to room temperature, 1 ½ cups of granulated sugar, ½ cup of dark brown sugar, and 1 tablespoon of vanilla extract. Whip these ingredients until light and fluffy.
“This can be done with a hand mixer if you don’t have a stand mixer,” Autumn LeAnn adds.
Once blended, turn the speed of the mixer down and add in one egg at a time, pausing between each egg to allow the butter and sugar mixture to incorporate it properly.
“Adding in one egg at a time allows it to be absorbed by the other ingredients better. If your ingredients don’t mix well enough, you will end up with a wonky cake batter that probably won’t taste the best,” she says.
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How To Make This Pineapple Upside
Step 1.Preheat the oven to 325 degrees.
Step 2.Place the cake mix, pudding mix, and undrained can of crushed pineapple into a mixing bowl beat on high until well combined.
Step 3.Grease a bundt pan well.
Step 4.Cut the pineapple slices in half, and stand them on end in the sections of the bundt pan.
Step 5.Place a cherry between each pair of pineapple pieces.
Step 6.Layer the cake batter over the pineapple slices in the bundt pan.
Step 7.Bake for 40-45 minutes until cooked through.
Step 8.Let the cake cool to room temperature on a rack, and then carefully turn the pan over to release the cake from the pan before serving.
Best Ever Pan Release: From I Am Baker
Mix equal parts of vegetable shortening, vegetable oil, and all-purpose flour until smooth. Using a pastry brush or paper towel, apply to the bundt pan or any pan paying special attention to corners, nooks, and crannies.
I really think this is the BEST EVER pan release! Bundt pans are notorious for sticking due to the additional shapes, nooks, and creases. Ive tried this with all different shapes and sizes of Bundt pans and this has never failed me!
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