Pineapple Upside Down Bundt Cake takes everything we love about traditional pineapple upside down cake and presents it in a different way. Sweet pineapple, maraschino cherries and pecan halves line the pan and are smothered with a buttery brown sugar mixture, topped with cake batter and baked. After cooling serve a slice with a dollop of whipped cream and additional cherries. It’s glorious.
A Family Tradition
When we were kids, we all got to choose our favorite flavor of birthday cake to celebrate. My older brother requested pineapple upside down cake every single year for his birthday and each year My Mom made it. It sealed our family’s love of this vintage pineapple cake and we can’t eat it now without thinking of those birthday celebrations. Looking for an updated way to make desserts like this one with a twist, my bundt pan came to the rescue. Using crushed pineapple makes this cake much easier to slice and serve, and the flavor makes it even easier to eat.
It’s the greatest compliment and reward for the cook when their efforts are appreciated, isn’t it? This cake always garners “oohs” and “aahs” from my hungry dessert eaters making it well worth the small amount of effort it takes to prepare. .
Other Pineapple Desserts
Individual desserts are always fun to serve and these Mini Pineapple Upside Down Cakes from My Incredible Recipes and Angel Pineapple Lush Parfaits from Averie Cooks.
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Helpful Kitchen Items:
Pineapple Upside Down Bundt Cake
Ingredients
- 8 pecan halves
- 8 maraschino cherries plus additional for garnishing
- 4 Tbsp butter melted
- 1/4 cup packed light brown sugar
- 1 8 oz crushed pineapple well drained
- 1 15.25 oz butter cake mix
- 1/3 cup all-purpose flour
- 1 cup whole buttermilk or 1 [8] oz sour cream
- 3/4 cup vegetable oil
- 4 large eggs
- 1 tsp pure vanilla
- 1/4 tsp almond or rum extract
- 2 cups fresh whipped cream or 1 [8] oz frozen whipped topping thawed
Instructions
- Preheat the oven to 350°F. Liberally spray a bundt pan with baking spray.
- Arrange the pecan halves and maraschino cherries over the bottom of the pan.
- Mix together the melted butter and brown sugar. Pour the butter-brown sugar mixture around the pecans and cherries.
- After draining pineapple, pat dry with a paper towel. Spread evenly over the brown sugar, pecans and cherries.
- Beat together the cake mix, all-purpose flour, buttermilk, vegetable oil, eggs, vanilla and almond or rum extracts. Beat for 2-3 minutes until creamy.
- Gently pour over the ingredients in the bottom of the pan.
- Bake for 30-35 minutes until golden and a toothpick inserted into the center comes back clean.
- Cool completely in the pan before turning over onto a serving platter.
- Garnish with whipped cream and additional maraschino cherries, if desired.
Abby says
February 25, 2019 at 11:59 amI made these in little mini bundt pans for a bake sale, they were the first to go ! I had people say they would wait while I went home to make a another batch ! So i went home & made 2 more batches, took them back to the sale and YEP those same people were there waiting and we sold both batches within 15 mins….. next time I’m going to add a little bit of coconut in and on top …
Melissa says
February 25, 2019 at 12:06 pmThat’s awesome, thanks!
Judy says
March 8, 2019 at 11:07 amDo you have just the regular recipe for the pineapple up side down Bundy cake?
Melissa says
March 8, 2019 at 11:56 amYou can find all of my recipes in the Recipe Index. I have this sheet cake version here.