Do you have a box of yellow cake mix in your pantry? This recipe for Pineapple Upside Down Bundt Cake is super moist, easy to make, and incredibly delicious. The pineapple caramelizes with the brown sugar, for a gooey and buttery topping. Try it, you’ll love it!
I rarely bake cakes from a boxed mixed, nowadays. However, I’ve been known to keep a box or two on hand– for those moments I want to bake a quick dessert. I’ve made Pineapple Upside Cake from scratch, because it’s pretty simple to do.
This recipe is an easy and fun twist, because you do use a box of yellow cake mix and a bundt pan. I think the results are pretty!
It’s no secret that I have a wicked sweet tooth, as does my husband and son. My husband is a pie lover. Me? Cake. Definitely cake. I love the way the pineapple slices become caramelized from the brown sugar and butter mixture. Maraschino cherries are another guilty pleasure. They’re just a pretty color, and have a slight flavor of almond (another one of my favorite flavors.) Red Dye 40 doesn’t scare me, because I don’t eat these every single day. Besides, let’s face it– cake isn’t a health food. It’s just a sugary dessert that makes my taste buds very happy.
I admit that, at first, I was sorely tempted to make the cake from scratch. However, I did have one box of yellow cake mix and I decided to just go ahead and make the recipe just as it was written. Why not? If I didn’t like the way it turned out, I wouldn’t share it with y’all. Since you’re reading this post (at least, I hope you are), that means I did like it. Yes, I did!
Just melt one stick butter and sprinkle one half-cut brown sugar, evenly around a bundt cake pan.
Place half slices of pineapple and one maraschino cherry in between.
For the cake batter, use one box yellow cake mix, pineapple juice, whole milk (just a little bit), one box vanilla pudding mix, eggs and vegetable oil. Mix together (a whisk is fine). Carefully pour the batter over the fruit and gently even out the batter. (Don’t panic, there is a printable recipe card at the very bottom of this post.)
Bake at 350F for 30-40 minutes, until a toothpick comes out clean. NOTE: My cake took about 45 minutes to bake. Allow the cake to cool for about 10 minutes, set a cake plate on top and flip it over.
TASTING NOTES: The cake is super moist, and the butter/brown sugar caramelized pineapples are delicious beyond anything I can describe. My son dubbed this “Pineapple Upside Down Bundt Cake, Backwards” because he ate the cake first, then the pineapple and saved his beloved cherry for the very last.
As for me, I’m all about even bites of cake to pineapple ratio…and I do save the cherry for last. Nobody would guess that a cake mix was used for this, and you don’t have to tell anyone! We have a potluck Memorial Day BBQ coming up, and I’m making this again. Only, this time, I will make my homemade yellow cake mix– only because I can. Either way, this cake will make a statement to any kind of dinner party or barbecue. With summer just around the corner, you’ll love this cake. I promise you that.
Pineapple Upside Down Bundt Cake
Ingredients
- 1/2 cup butter melted
- 1/2 cup brown sugar packed
- 1 20-ounce can pineapple slices, juice reserved
- 1 20 maraschino cherries (one jar)
- 1 box yellow cake mix
- 1 3.4-ounce box vanilla pudding mix
- 3 eggs
- 1/3 cup vegetable oil
- 1/3 cup milk plus more as needed
Instructions
- 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.
Notes
Nutrition
Looks delicious and made me want to reach in and grab a piece. I like what you did with the pineapple and cherries.
I love the idea of making a pineapple upside down cake in a bundt pan — great idea. And I won't tell anyone you used a cake mix.
I hear ya on the cake mix thing. There is more reward to make it from scratch, but sometimes you see a great recipe that involves cake mix and if you're not an expert baker, experimenting can be scary. I feel the same way about Gooey Butter Cake. I would eat this without hesitation – cake mix or not.
I think this cake looks and sounds delicious! I look forward to making it. Thanks for sharing!
that looked pretty before you even baked it! I have never made pineapple upside down cake even though I love pineapple. I really need to put it on my baking bucket list.
I have always enjoyed baking recipes. You are an awesome baker and cook too! Glad your son is close by now to enjoy all mom's homecoming.
Summer is almost here! Enjoy your practice retirement.
Velva
Genial idea se ve delicioso y bello un gran trabajo,abrazos
Love how you put this together….using a bundt pan is a great idea. This was the cake I always requested for my birthday!
Thank you for this fabulous recipe. I made the cake as you have presented it and it is DELISH! My house smells so good. Best regards
Thank you so much for the positive feedback. I rarely make cakes from a box, but this recipe works!
Can you use almond milk in this recipe ??
I wish I could give you an honest answer, because I don’t bake with almond milk. I don’t see why not. If you do, please let me know how it works out for you. Thanks!