Pineapple Upside Down Bundt Cake

Moist, rich and delicious this Pineapple Upside Down Bundt Cake is sinfully delicious but utterly addicting twist to a classic dessert!

When it comes to cakes, bundt cakes are the ones that scare me the most. They are so unpredictable on if they will release from the pan that usually I have in the past stayed away from them.

But since I’ve been feeling a little more confident and adventurous in my cake baking I figured it was time I conquered bundt cakes and learned how to make them come out perfectly. Take a look at this fun and summery Pineapple Upside Down Bundt Cake. Looks good, right?

Pineapple Upside Down Bundt Cake

About this Pineapple Upside Down Bundt Cake

  • Flavor: It has just the right amount of fruity and sweet that pairs together to create a fun and flavorful cake experience. The pineapple and cherries and a sweet & tangy pairing.
  • Texture: This cake is moist and dense, just like a pound cake should be.
  • Method: This cake bakes in a standard oven in a bundt cake pan.

What is pineapple upside cake upside down?

Upside-down cakes became popular back in the 1900’s and were often called skillet cakes. They would be baked in a cast iron skillet and turned out onto a plate to serve.

Dole popularized the pineapple upside down cake back in the 1920’s. They hosted a pineapple recipe contest and received thousands of entries for this variations on this cake. The cake’s popularity has increased and been a favorite since.

How to Make Sure Bundt Cakes Turn Out Perfectly

If you don’t want your bundt cake to stick, it’s important to grease it properly before adding the batter to the pan. There are three things that we’ve found work for giving you a cake that releases perfectly, every time.

  1. Cake Release. This is easy to mix up and is our favorite thing to use to grease a pan. It stores for months in the fridge, so you can have it ready for bundt cake pans and regular round cake pans, too.
  2. Baker’s Joy. If you don’t want to make cake release from scratch, try this spray. It has flour in it so the cakes come out cleanly.
  3. Shortening + Flour. Grease a pan with shortening, making sure to get in all of the crevices of an intricate cake pan. Then dust the pan with flour. Shortening is the key here, not butter or cooking spray.
Pineapple Upside Down Bundt Cake

How to Make Pineapple Upside Down Bundt Cake

  • Preheat oven to 325ºF. Grease a 12-cup bundt pan with shortening, then dust it with flour. (Or use Baker’s Joy or Cake Release. See above article.)
  • In the bowl of a stand mixer (or electric mixer) with the paddle attachment, mix together the butter and sugar until light and fluffy.
  • Add in the eggs and continue to mix until blended.
  • Add in the flour and baking powder and mix again until smooth.
  • Pour in the vanilla extract and pineapple juice and mix to combine.
  • In a small bowl, mix together the brown sugar and melted butter and pour into the bottom of the pan.
  • Layer the pineapple slices around the bottom of pan and place a cherry in the center of ring and on the outside.
  • Spread the cake batter evenly in the bundt pan and bake for 1 ½ hours or until center is set. A toothpick should come out clean or with a few moist crumbs. You should not have any batter on the toothpick.
  • Immediately invert cake onto serving tray. If you don’t turn out right away the brown sugar mixture will harden and stick to pan.

Storage Instructions

Store the cake in an airtight container at room temperature for up to 3 days.

This cake also freezes well. Wrap the cake slices in plastic wrap, then place them in a second container. Allow the cake slices to thaw completely before unwrapping and serving.

Pineapple Upside Down Bundt Cake
Pineapple Upside Down Bundt Cake

Pineapple Upside Down Bundt Cake

4.25 from 53 votes
Moist, rich and delicious this Pineapple Upside Down Bundt Cake is sinfully delicious but utterly addicting twist to a classic dessert!
Servings 15
Prep Time 10 minutes
Cook Time 1 hour 30 minutes
Total Time 1 hour 40 minutes

Ingredients
 

  • 1 1/2 cups salted butter softened, 12 ounces
  • 3 cups granulated sugar 600 grams
  • 5 large eggs
  • 3 cups all-purpose flour 400 grams
  • 2 teaspoons baking powder
  • 2 tablespoons vanilla extract
  • 3/4 cup pineapple juice
  • 1/2 cup brown sugar 100 grams
  • 1/2 cup salted butter melted, 4 ounces
  • 6 pineapple rings
  • maraschino cherries

Instructions
 

  • Preheat oven to 325ºF. Grease a 12-cup bundt pan with shortening, then dust it with flour. (Or use Baker's Joy or Cake Release. See above article.)
  • In large bowl using a stand mixer or electric mixer, mix together the butter and sugar until light and fluffy.
  • Add in the eggs and continue to mix until blended.
  • Add in the flour and baking powder and mix again until smooth.
  • Pour in the vanilla extract and pineapple juice and mix to combine.
  • In a small bowl, mix together the brown sugar and melted butter and pour into bottom of prepared pan.
  • Layer the pineapple rings around the bottom of pan and place a cherry in the center of ring and on the outside.
  • Spread the batter evenly in the bundt pan and bake for 1 ½ hours or until center is set.
  • Immediately turn out onto serving tray. If you don't turn out right away the brown sugar mixture will harden and stick to pan.
  • Allow the cake to cool. Then store in an airtight container at room temperature.

Video

Notes

Adapted from Shirley Temple Cake from Tastes of Lizzy T.
Refer to the article above for more tips and tricks.
The calories shown are based on the cake being cut into 15 pieces, with 1 serving being 1 slice of cake. Since different brands of ingredients have different nutritional information, the calories shown are just an estimate. **We are not dietitians and recommend you seek a nutritionist for exact nutritional information. The information in the nutrition box are calculated through a program and there is room for error. If you need an accurate count, I recommend running the ingredients through your favorite nutrition calculator.**

Nutrition

Calories: 525kcal | Carbohydrates: 68g | Protein: 5g | Fat: 27g | Saturated Fat: 16g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 127mg | Sodium: 222mg | Potassium: 139mg | Fiber: 1g | Sugar: 49g | Vitamin A: 847IU | Vitamin C: 1mg | Calcium: 52mg | Iron: 2mg
Course Dessert
Cuisine American
Calories 525
Keyword bundt cake recipe, pineapple cake, upside down cake

Other Bundt Cake Recipes

We have bundt cakes for all occasions and made with all flavors. Try one of these!

About Maddie Clark

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I just got through putting this recipe to bake and I love the smell in my house right now. Will post a pic as soon as it’s done. Thank you for sharing 🙂

5 stars
Making this for our son-in-law today, his favorite cake. Marie Goodson

Made cake but got distracted. Interrupted but followed directions and forgot the baking powder as there was no mention of it in the body of the instructions only in the ingredients. My fault. Cake was for Thanksgiving. I suspect it will severely alter the cake. I know the baking powder should have been added with the flour. I just wish the directions included mentioned it. My son kept coming into the kitchen which is the size of a postage stamp. Lol

Second time making the cake l LOVE IT!! I added 1/2 cup of pinapple juice and a half of cup of heavy whipping cream.
Great cake thank you!!!

Frist time making this cake, came out great. My family love it.

I made this today but it was very dense and heavy. I measure out everything before putting it together and reviewed what I did – didn’t leave out anything. The Bundt pan was very full and the batter was very thick – The only liquids were the pineapple juice and eggs right? I live at a slightly high altitude (in the Texas Hill country) so I wouldn’t think that an issue. I want to make it again using a sheet cake pan – The topping was delicious and the flavor of the cake was good – just not light enough.… Read more »

Hi…is the pineapple juice in the recipe from the pineapple or not

I made this carefully following the recipe but I guess my bundt cake pan is smaller than what your suppose to use because I had plenty of batter left over ! The recipe did not specify I guess assuming all bundt pans are the same size. I also thought the cake tasted a bit eggy for my liking and very sweet. It’s a nice looking cake and glad others had better luck with it.

5 stars
This recipe bakes beautifully! It tastes just as amazing 😉

IMG_2114.HEIC

Cake looked so pretty but was too dry.

5 stars
This cake is awesome! I decided to make this for the Super Bowl and my family loved it! Very easy to make and moist! I love this!

5 stars
This cake is delicious but overflows n the oven! What am I doing wrong. I follow the recipe to the T.

Such a good cake I brought it to a party and everyone loved it. I did reduce butter in cake from 1 1/2c (?!) to 1 cup and it was PLENTY rich. I also added about 1/4-1/3 c of Spiced rum with no additional flour, maybe since I had 1/2 c less of butter that evened it out. It was exceptional. One thing I did not care for is that since I have a bundt in which the bottom releases from side of pan for easy removal of cake, and since there is a lot of butter at bottom of… Read more »