Best 7 Pineapple Upside Down Bundt Cake Recipes

PINEAPPLE UPSIDE-DOWN BUNDT® CAKE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease fluted tube pan (such as Bundt®) with cooking spray with flour.
• Pour melted butter into the bottom of the prepared pan. Sprinkle brown sugar evenly on top. Drain pineapple rings over a measuring cup; reserve juice. Cut rings in half. Alternate placing halved pineapple rings and maraschino cherries around the pan. Set aside.
• Combine cake mix and pudding mix in a large mixing bowl. Pour enough milk into the reserved pineapple juice to make 1 cup of liquid; add to cake and pudding mixture. Pour in vegetable oil. Mix on low speed, adding 1 egg at a time until blended. Increase speed to medium; mix until thoroughly combined and smooth, about 2 minutes. Pour batter over pineapples and cherries in the pan.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, 33 to 40 minutes. Let cool for 10 minutes before removing from pan.

PINEAPPLE UPSIDE DOWN BUNDT CAKE

Steps:

• Preheat oven to 350°F.
• Melt butter in bundt pan in oven.
• Spray cooking spray on the parts of the pan that aren't covered by the melted butter.
• Sprinkle brown sugar over melted butter.
• Place maraschino cherries on top of sugar.
• Spread crushed pineapple over all.
• Mix cake ingredients according to the package directions regarding time and mixer speeds.
• Pour cake mix over topping ingredients in pan.
• Bake for 40 minutes, until golden brown.
• Test for doneness, knife or toothpick inserted should come out clean.
• Immediately invert onto serving platter and remove pan carefully so none of the topping stays in the pan.
• Cool completely before serving.

PINEAPPLE UPSIDE DOWN BUNDT CAKE

Steps:

• 1. Preheat oven to 350 degrees
• 2. Spray the bundt pan with Pam no-stick baking spray with flour. Make sure to get every nook and cranny.
• 3. Melt 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.
• 4. In 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.
• 5. Carefully 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.
• 6. Cool 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.

PINEAPPLE UPSIDE DOWN BUNDT CAKE

Steps:

• Drain pineapple, reserving juice. Combine 1/2 cup pineapple, brown sugar, butter and 3 tablespoons of pineapple juice. Spoon into a greased 10-in. fluted tube pan. Alternate cherries and pecans over the sugar mixture. , Prepare cake batter according to package directions, substituting reserved pineapple juice for water. Stir in lemon zest, vanilla and remaining pineapple. Spoon over cherries and pecans. , Bake at 325° for 60-70 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack; cool completely.

PINEAPPLE UPSIDE-DOWN BUNDT CAKE RECIPE - (3.9/5)

Steps:

• Generously grease and flour* a 12-cup Bundt cake pan. Pour melted butter in the bottom of pan and crumble the brown sugar over it. Arrange the pineapple pieces upright (rounded side down) in the bottom of the Bundt pan (over the butter and brown sugar), pressing them down lightly. Place a cherry between each pineapple slice, pressing down lightly. Set aside. In a mixing bowl, whisk together the flour, cornstarch, baking powder, and salt; set aside. Preheat oven to 350 F. In a separate large mixing bowl, and using a hand mixer, cream the butter until fluffy. Slowly beat in the sugar while the mixer is running on low speed. After all the sugar has been blended, increase mixer speed to medium and beat until fluffy. Beat in the oil, scraping down the sides of the bowl with a rubber spatula. Add the vanilla. Beat in the eggs, one at a time, beating well after each addition. Using low speed, add the flour mixture alternately with the milk in three additions, beginning and ending with flour mixture, beating just until each addition is incorporated. Do not overmix. Pour the batter into the pan on top of the pineapple and cherries. Bake at 350 degrees for 30 minutes, then reduce oven temperature to 325 and continue baking about 20 additional minutes, or until center tests done with a wooden toothpick. Remove cake from the oven and cool in pan on a wire cooling rack for 10 minutes. Loosen edges of cake from the pan with a thin bladed paring knife then carefully invert cake onto a serving plate. Cool completely on the wire rack. Serve with or without whipped cream or whipped topping. *NOTE* I used a homemade cake pan release instead of greasing and flouring. Simply mix together equal parts of melted and slightly cooled vegetable shortening, vegetable oil, and all-purpose flour. Generously brush the inside of cake pan with the mixture. (I mixed 2 Tbls. each and had plenty to brush over the pan twice).

PINEAPPLE UPSIDE DOWN BUNDT CAKE RECIPE - (4.5/5)

Steps:

• Preheat the oven to 350°F (175°C). Spray a bundt pan with nonstick spray. Evenly pour the melted butter into the bottom of the bundt pan and top with the brown sugar. Cut the pineapple rings in half and, alternating with the cherries, place into the butter-brown sugar mixture in the bottom of the pan. In a large bowl, combine the cake and pudding mixes together. Add the reserved pineapple juice and milk. Add the eggs and vegetable oil, and mix until fully blended. Pour the batter evenly over the pineapple and cherries. Bake for 30 minutes, following the cake mix instructions for a bundt pan, until an inserted toothpick comes out clean. Cool the cake for about 10 minutes before running a knife around the edges and inner ring of the pan. Invert onto a serving plate and slice between pineapple rings to serve. Tip: When you add the reserved pineapple juice and milk in step 4, they should equal 1 cup of liquid. If you like, you can first pour the reserved pineapple juice into a liquid measuring cup. Add enough milk until you have 1 cup of liquid. Add the liquid to the combined cake-and-pudding mix, then proceed with the recipe.

PINEAPPLE UPSIDE DOWN BUNDT CAKE RECIPE - (4.6/5)

Steps:

• Preheat oven to 350°F Spray the bundt pan with Pam no-stick baking spray with flour. Make sure to get every nook and cranny. Melt 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. In 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 approximately 2 minutes. Carefully 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. Cool 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.