Pineapple Upside Down Bundt Cake

 

Pineapple Upside Down Bundt Cake: A Tropical Twist on a Classic Dessert

If you're looking for a show-stopping dessert that’s equal parts nostalgic and impressive, the Pineapple Upside Down Bundt Cake is a perfect choice. This tropical treat puts a delightful spin on the classic pineapple upside-down cake by combining its signature caramelized fruit topping with the elegance and shape of a Bundt cake. The result? A moist, golden cake topped with sweet pineapples and bright maraschino cherries—beautiful to look at and even better to eat.

A Classic Reinvented

The original pineapple upside-down cake dates back to the early 20th century and quickly became a household favorite in America. Traditionally baked in a round or square pan, the cake is flipped after baking, revealing a glossy layer of caramelized pineapples and cherries. By using a Bundt pan, this beloved dessert gets a modern makeover with a sculpted, eye-catching form that’s perfect for special occasions.

---

Ingredients You’ll Need

For the topping:

• 1/4 cup butter (melted)

• 1/2 cup brown sugar

• Pineapple rings (canned or fresh)

• Maraschino cherries

For the cake batter:

• 1 box yellow cake mix (or your favorite homemade vanilla cake recipe)

• 1/2 cup pineapple juice (from the can)

• 1/3 cup vegetable oil

• 3 large eggs

• Optional: 1/2 cup sour cream or plain yogurt for extra moisture

---

How to Make Pineapple Upside Down Bundt Cake

1. Prepare the Pan

Generously grease a Bundt pan with butter or nonstick spray, making sure to coat all the crevices. Pour the melted butter evenly into the bottom of the pan, then sprinkle the brown sugar over it.

2. Arrange the Fruit

Place pineapple rings in the base of the Bundt pan, arranging them so they fit neatly (you may need to cut some in half to fit the curves). Place a maraschino cherry in the center of each pineapple ring. These will become the beautiful, glossy top of the cake once flipped.

3. Mix the Batter

In a large bowl, combine the cake mix, pineapple juice, oil, eggs, and optional sour cream. Beat until smooth and well-combined, about 2-3 minutes.

4. Assemble and Bake

Carefully pour the batter over the arranged fruit, smoothing the top. Bake in a preheated oven at 350°F (175°C) for 40–50 minutes, or until a toothpick inserted comes out clean.

5. Cool and Invert

Allow the cake to cool in the pan for about 10–15 minutes. Then, place a serving plate over the pan and carefully invert it. Gently lift the pan to reveal the beautiful pineapple and cherry topping.

---

Tips for Success

• Don’t rush the flip: Let the cake rest for 10–15 minutes before inverting to avoid fruit sticking to the pan.

• Use parchment paper or flour spray: If your Bundt pan is not nonstick, use parchment strips or flour-based spray for easier release.

• Add rum or coconut flavoring: For an extra tropical flair, add a splash of dark rum or coconut extract to the batter.

---

Serving Suggestions

This cake is delicious warm or at room temperature. For an extra indulgent touch, serve with a scoop of vanilla ice cream or a dollop of whipped cream. It’s perfect for holidays, potlucks, family dinners, or simply when you're craving a sunny, fruity dessert.

---

Final Thoughts

The Pineapple Upside Down Bundt Cake combines retro charm with modern presentation, making it a standout treat for any occasion. With its moist crumb, caramelized fruit, and visually stunning design, it's the kind of dessert that gets people talking—and asking for seconds.

Whether you’re a baking novice or a seasoned pro, this recipe delivers sweet success every time.