Pineapple Upside Down Bundt Cake

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!
Course Dessert
Cuisine American
Prep Time 10 minutes
Cook Time 1 hour 30 minutes
Total Time 1 hour 40 minutes
Servings 10
Calories 805kcal


  • 1 1/2 cups butter softened
  • 3 cups granulated sugar
  • 5 large eggs
  • 3 cups all-purpose flour
  • 2 tsp baking powder
  • 2 Tablespoons vanilla extract
  • 3/4 cup pineapple juice
  • 1/2 cup brown sugar
  • 1/2 cup butter , melted
  • 6 pineapple rings
  • Maraschino cherries


  • Preheat oven to 325.
  • In large bowl mix together your butter and sugar until light and fluffy.
  • Add in your eggs and continue to mix until blended.
  • Add in your flour and baking powder and mix again until smooth.
  • Pour in your vanilla extract and pineapple juice and mix to combine.
  • Grease a bundt pan with shortening, then dust it with flour.
  • In bowl mix together your brown sugar and butter and pour into bottom of prepared pan.
  • Layer your pineapple rings around the bottom of pan and placing a cherry in the center or ring and on the outside.
  • Spread the batter bundt pan and bake for 1 1/2 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.


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Adapted from Shirley Temple Cake from Tastes of Lizzy T.


Calories: 805kcal | Carbohydrates: 107g | Protein: 7g | Fat: 39g | Saturated Fat: 24g | Cholesterol: 179mg | Sodium: 360mg | Potassium: 163mg | Fiber: 1g | Sugar: 77g | Vitamin A: 1270IU | Vitamin C: 5.1mg | Calcium: 46mg | Iron: 2.4mg