Pineapple Upside-Down Bundt® Cake


The classic sweet and tangy dessert can be served in a lovely and distinctive style with pineapple upside-down bundt cake.

It has the same flavor as the customary Southern delicacy and has the stunning ring shape that makes bundt cakes the talk of the party. The bundt pan’s grooves accommodated the pineapple slices wonderfully. The maraschino cherries serve a dual purpose in this recipe by aiding in the stability of the pineapple slices as you pour the batter over them as well as providing a vibrant burst of flavor.

Prep Time: 30 minutes
Cook Time: 35 minutes
Additional Time: 10 minutes
Total Time: 1 Hour 15 minutes


  • 1 can pineapple rings(8 ounces)
  • 1 jar of maraschino cherries (4 ounces)
  • 1 box yellow cake mix (18.25 ounces)
  • 1 package instant vanilla pudding mix (3.5 ounces)
  • ¼ cup whole milk
  • ⅓ cup vegetable oil
  • 3 eggs
  • ½ cup melted butter
  • ½ cup packed brown sugar
  • cooking spray with flour



  1. Set the oven to 350 degrees Fahrenheit (175 degrees C). Use flour-based cooking spray to grease a fluted tube pan.
  2. Melted butter should be poured into the prepared pan’s bottom. Evenly sift brown sugar over the top. Slice pineapple rings and drains juice over a measuring cup. Half-cut rings. Place pineapple rings cut in half and maraschino cherries around the pan alternately.
  3. In a sizable mixing basin, combine the cake mix and pudding mix. Add 1 cup of the liquid worth of milk to the reserved pineapple juice and mix with the cake and pudding. dispense the vegetable oil. One egg at a time, combine while mixing on low speed. Increase the speed to medium; mix for about 2 minutes, or until everything is well-combined and smooth. Over the pineapples and cherries in the pan, pour the batter.
  4. Bake in the preheated oven for 33 to 40 minutes, or until a toothpick inserted in the center comes out clean. Ten minutes should pass before removing it from the pan.


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