Description
A moist and tender pineapple upside-down bundt cake topped with caramelized brown sugar, juicy pineapple, and cherries for a beautiful and nostalgic dessert.
Ingredients
1 box yellow cake mix
1/2 cup packed light brown sugar
1/4 cup butter, melted
1/3 cup vegetable oil
1/2 cup pineapple juice
1/2 cup water
3 large eggs
9 pineapple slices (3 halved)
6 maraschino cherries, stems removed
Cooking spray for pan
Instructions
- Preheat oven to 350°F (180°C) and grease a bundt pan with cooking spray.
- In a bowl, mix melted butter and brown sugar until smooth and well combined.
- Pour the mixture into the bottom of the bundt pan and spread evenly.
- Arrange pineapple slices over the sugar mixture, placing whole slices around the pan and halved slices between them. Place a cherry in the center of each whole slice.
- In a large bowl, combine cake mix, eggs, water, vegetable oil, and pineapple juice. Mix until smooth.
- Carefully pour the batter over the pineapple layer, spreading evenly without disturbing the arrangement.
- Bake for 35–40 minutes, or until a toothpick inserted in the center comes out clean.
- Remove from oven and cool for 10 minutes. Place a plate over the pan and carefully invert to release the cake.
- Let settle slightly before serving.
Notes
Use pineapple cake mix instead of yellow for extra flavor.
Substitute water with milk for a richer taste.
Add a splash of vanilla extract for enhanced flavor.
Store at room temperature for up to 2 days or refrigerate up to 5 days.
Reheat slices in the microwave for 15–20 seconds.
Freeze individual slices for up to 2 months.
Fresh pineapple can be used if sliced thinly.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 320 kcal
- Sugar: 28 g
- Sodium: 380 mg
- Fat: 14 g
- Saturated Fat: 4 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 1 g
- Protein: 4 g
- Cholesterol: 65 mg
