Pineapple Upside-Down Bundt Cake

Directions

1. Preheat the oven to 350°F (175°C). Generously grease a bundt pan with pan release or non-stick spray.
2. Melt the butter and pour evenly into the bottom of the pan. Sprinkle the brown sugar on top to create a caramelized layer.
3. Cut pineapple rings in half and arrange around the bottom of the bundt pan, alternating with maraschino cherries. Set aside.
4. In a large bowl or stand mixer, combine the cake mix and instant pudding mix. Drain the pineapple juice into a measuring cup and add enough milk to make 1 cup of liquid.
5. Add the eggs, oil, and milk/pineapple juice mixture to the cake mix, following the instructions on the cake mix box. Mix until smooth.
6. Carefully pour the cake batter over the arranged fruit in the bundt pan.
7. Bake according to the cake mix instructions, or until a knife inserted in the center comes out clean.
8. Cool the cake in the pan for 10 minutes. Run a knife around the edges, including the inner ring, to loosen the cake.
9. Invert the cake onto a serving plate. Slice between the pineapple rings and serve warm or at room temperature.

Recipe Details

Prep Time: 20 minutes
Cook Time: 40–50 minutes
Total Time: 1 hour 10 minutes
Servings: 12–16
Difficulty: Medium

Variations & Substitutions

• Use fresh pineapple instead of canned for a natural sweetness.
• Swap yellow cake mix for a white cake mix for a lighter flavor.
• Try adding a splash of rum or pineapple juice to the batter for an extra tropical touch.
• Replace maraschino cherries with fresh or frozen berries for a twist.

Serving Suggestions