Pineapple Upside Down Bundt Cake

This Pineapple Upside Down Bundt Cake takes the classic upside‑down cake topping of pineapple and cherries, but upgrades it with a cake mix + instant vanilla pudding, for extra moistness. Perfect for dessert, celebrations, or just when you want something special.

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Ingredients

• ½ cup butter (1 stick), melted
• ½ cup packed brown sugar
• 1 can pineapple rings in 100% juice (reserve the juice)
• Maraschino cherries from jar
• 1 box yellow cake mix (or pineapple‑flavored if you want more pineapple taste)
• 1 (4‑serving) box instant vanilla pudding
• 3 eggs
• Vegetable oil (as required by the cake mix instructions)
• Milk (using the pineapple juice + milk to make up liquid, see instructions below)

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Instructions

1. Preheat oven to **350°F** (≈ 175‑180 °C).
2. Prepare the bundt pan with plenty of release: grease well or use your best “pan release” mixture (shortening + oil + flour) to ensure the cake comes out cleanly.
3. Melt the butter and pour it evenly into the bottom of the bundt pan. Sprinkle the brown sugar over the melted butter.
4. Arrange pineapple rings (cut in half as needed) around the bottom of the pan, alternating with maraschino cherries (in the centers or between rings). Set aside.
5. In a bowl (or stand mixer), combine the yellow cake mix and the instant vanilla pudding mix.
6. Drain the pineapple juice from the can into a measuring cup. Add enough milk to that juice to total **1 cup** of liquid.
7. Add the eggs, the milk/pineapple juice mix, and the amount of oil specified by the cake mix to the dry mix. Mix following the cake‑mix instructions (usually low to medium speed until well blended, don’t overmix).
8. Carefully pour the cake batter over the arranged fruit in the bundt pan. Smooth the top lightly.
9. Bake in preheated oven until a knife or toothpick inserted into the cake’s center comes out clean (no wet batter). Baking time will depend on your bundt pan size, but likely around the standard time on your cake mix (minus or plus a few minutes depending on depth and pan material).
10. Once baked, cool the cake in the pan for about **10 minutes**. After this short cooling, run a knife around the edges and the inner ring to loosen, then invert the cake onto a serving plate.
11. Slice between the pineapple rings to serve. Delicious warm, or at room temperature. Optionally serve with whipped cream or a scoop of vanilla ice cream.

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Pan Release Mixture (“Best Ever Pan Release”)

From *I Am Baker*:

• Mix equal parts vegetable shortening, vegetable oil, and all‑purpose flour into a smooth paste.
• Using a pastry brush or paper towel, apply all over the bundt pan, paying special attention to corners, nooks, and crevices so none of the cake sticks.

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Nutrition Estimate

Here are approximate nutrition facts based on typical pineapple upside‑down cake values. Exact values will vary depending on brand of cake mix, size of slices, etc.

*Based on typical pineapple upside down cake nutritional databases: e.g. 366‑367 kcal, ~14 g fat, ~58 g carbs per ~115 g slice. :contentReference[oaicite:0]{index=0}

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Tips & Variations

• Use pineapple rings in 100% juice (not syrup) and reserve the juice to replace (part of) the milk—adds pineapple flavor without too much extra sugar.
• Gently pat the fruit dry so the butter/brown sugar caramel topping doesn’t become watery.
• Let the cake rest for a few minutes before inverting so the caramel topping sets a little and doesn’t slide off.
• For extra flavor, add 1 tsp vanilla extract, or a pinch of nutmeg or cinnamon into the batter.
• If cake edges brown too fast, cover loosely with foil during the last part of baking.
• For a lighter version, use reduced‑fat oil, reduce butter slightly, or use light pudding mix; however texture and richness may differ.

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Frequently Asked Questions (FAQs)

1. Do I have to use cake mix + pudding, or can I make from scratch?
   You can absolutely make from scratch using flour, sugar, baking powder, etc. The pudding mix adds moistness and richness, but scratch cake works too.
2. Why reserve pineapple juice?
   To use as part of the liquid in the batter—adds pineapple flavor and reduces waste.”

3. Why use a bundt pan instead of regular cake pan?
   The bundt pan gives that pretty ring shape and helps baking more evenly because of its central tube. If using a regular pan, adjust baking time accordingly.
4. How to prevent sticky or stuck fruit on the bottom?
   Make sure to grease the pan well, use the “pan release” method/mixture, and allow a few minutes of cooling before flipping. Also ensure the fruit isn’t overly wet when placed.
5. Can I use fresh pineapple instead of canned?
   Yes! Fresh pineapple rings work well. Be sure they are ripe and not too juicy so excess moisture doesn’t make topping watery. You may want to drain and pat dry a bit.
6. How long will this cake keep?
   Wrapped or covered, it keeps at room temperature for ~2 days, and in fridge for ~4‑5 days. Warm slightly before serving if chilled—it tastes great warm.

\li>What size slice should I cut to manage calories?
Cutting thinner slices or serving smaller portions (1/12 or 1/14 of bundt) helps reduce per‑slice calorie load.

7. Can I freeze leftover cake?
   Yes. Cut into pieces, wrap well in plastic wrap or foil, freeze. Thaw overnight in fridge or at room temp, then warm slightly if you like it warm.

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Conclusion

This Pineapple Upside Down Bundt Cake recipe balances visual delight, fruity flavor, and moist tender crumb thanks to the pudding mix and careful topping. It’s one of those showstopper desserts that’s easier than it looks.

Enjoy baking, sharing, and savoring every juicy pineapple ring and cherry. Let me know if you want printable recipe cards or photos with steps! Type “YES” for those. 🍍🎂