Pineapple Upside Down Bundt Cake Recipe
A moist and flavorful Pineapple Upside Down Bundt Cake featuring caramelized brown sugar and butter topped with pineapple rings and maraschino cherries. This easy cake combines a boxed yellow cake mix with pineapple juice and sour cream for a tender crumb and sweet tropical taste, perfect for any occasion.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour
- Yield: 12 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Topping
- 4 tablespoons salted butter (melted)
- 1/2 cup packed light brown sugar
- 6 pineapple rings/slices (reserve juice)
- about 12 maraschino cherries
Cake Batter
- 1 box yellow cake mix
- 3 large eggs (room temperature)
- 1/2 cup vegetable oil
- 1 cup pineapple juice (reserved from the can of pineapple slices, supplemented with water to total 1 cup)
- 1 cup sour cream
Instructions
- Preheat and Prepare Pan: Preheat your oven to 350°F. Lightly grease a standard bundt pan using nonstick baking spray or butter to prevent sticking.
- Create Caramel Base: Stir together the melted butter and brown sugar until combined. Drop spoonfuls of this mixture evenly around the inside bottom of the bundt pan and use a spatula or spoon to spread it evenly to coat the pan's bottom.
- Arrange Fruit: Place the pineapple rings over the butter and brown sugar mixture in the pan. Place a maraschino cherry in the center of each pineapple ring, and optionally add cherries between the rings where they meet for extra decoration.
- Prepare Liquid: Measure the juice reserved from the canned pineapple rings and add water to make a total of 1 cup of pineapple juice.
- Make Batter: In a mixing bowl, beat together the yellow cake mix, eggs, vegetable oil, prepared pineapple juice, and sour cream until the batter is smooth and fully combined.
- Assemble Cake: Carefully pour and spread the batter evenly over the pineapple and cherries in the bundt pan, ensuring the fruit remains in position and visible through the batter.
- Bake: Bake in the preheated oven for 40-45 minutes or until the cake is cooked through. Test doneness by inserting a toothpick into the center of the cake; it should come out with moist crumbs but no wet batter.
- Cool and Flip: Allow the cake to cool in the pan for a few minutes to set, then invert the bundt pan onto a cake stand or platter to release the cake so the pineapple topping is on top. Let cool completely.
- Serve: Slice the cake into 12 servings and enjoy the delicious pineapple upside down bundt cake.
Notes
- Using room temperature eggs helps create a smoother batter and better texture.
- To prevent sticking, ensure the bundt pan is well greased or sprayed.
- If you prefer, you can substitute light brown sugar with dark brown sugar for a richer caramel flavor.
- Make sure the pineapple rings are evenly spaced and cherries are well positioned to create an attractive top once flipped.
- For a dairy-free option, substitute sour cream with a non-dairy yogurt or coconut cream.
- Store any leftovers in an airtight container at room temperature for 2 days or refrigerate for up to 5 days.
