Pineapple Upside-Down Bundt Cake

Pineapple Upside-Down Bundt Cake

Introduction

Nothing says classic comfort like a pineapple upside-down cake, and this bundt version takes it up a notch! Sweet, buttery brown sugar, juicy pineapple, and bright maraschino cherries create a gorgeous caramelized topping. The soft, moist yellow cake is enhanced with instant vanilla pudding, making it extra tender and flavorful. Perfect for family gatherings, brunch, or a special dessert, this cake is as beautiful as it is delicious—and the smell while baking will fill your kitchen with pure joy.

Ingredients

For the Topping:

• 1/2 cup (1 stick / 115 g) butter, melted
• 1/2 cup (100 g) packed brown sugar
• 1 can pineapple rings in 100% juice (reserve the juice)
• Maraschino cherries, as needed

For the Cake:

• 1 box yellow or pineapple cake mix
• 1 4-serving box instant vanilla pudding
• 3 eggs
• Vegetable oil (as called for on cake mix box)
• Milk (enough to combine with pineapple juice to make 1 cup of liquid)

Optional Pan Release:

• Equal parts vegetable shortening, vegetable oil, and all-purpose flour

Directions