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Heavenly Pineapple Upside Down Bundt Cake Recipe

Heavenly Pineapple Upside Down Bundt Cake

A moist yellow Bundt cake made with vanilla pudding, pineapple juice, sour cream, and crushed pineapple, finished with a buttery brown-sugar pineapple topping and maraschino cherries.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 minute
Servings: 1 servings
Ingredients Method Notes

Ingredients
  

Topping
  • 1/4 cup Unsalted butter, melted
  • 1 cup Packed light brown sugar
  • 1 20-ounce can Pineapple rings, drained; juice reserved
  • 8–12 cherries Maraschino cherries, drained
Cake
  • 1 box, approximately 15.25 ounces Yellow cake mix
  • 1 3.4-ounce box Instant vanilla pudding mix
  • 4 eggs Large eggs
  • 1/2 cup Vegetable oil
  • 1/2 cup Reserved pineapple juice
  • 1/2 cup Sour cream
  • 1 8-ounce can Crushed pineapple, well drained

Method
 

Step-by-Step
  1. Heat the oven to 350°F (175°C). Thoroughly grease a 10- or 12-cup Bundt pan, paying special attention to the center tube and every ridge.
  2. Pour the melted butter into the bottom of the prepared pan, then sprinkle the packed brown sugar evenly over it.
  3. Arrange the drained pineapple rings in the bottom of the pan, cutting them into smaller pieces when needed to fit the Bundt shape. Place the maraschino cherries in and around the pineapple.
  4. Combine the yellow cake mix, instant vanilla pudding mix, eggs, vegetable oil, reserved pineapple juice, and sour cream in a large bowl. Beat until smooth, about 2 minutes.
  5. Fold the well-drained crushed pineapple into the batter.
  6. Spoon the batter carefully over the pineapple topping and smooth the surface.
  7. Bake for 45–55 minutes, or until a toothpick inserted into the cake comes out clean or with a few moist crumbs.
  8. Cool the cake in the pan for 10–15 minutes. Run a thin knife around the edges, place a serving plate over the pan, and invert the cake in one confident motion.
  9. Let the cake cool further before slicing. Spoon any topping left in the pan over the cake.

Notes

Drain the crushed pineapple carefully to prevent a gummy center and sliding topping. Unmold the cake while it is still warm, usually after 10–15 minutes of cooling. Store covered and refrigerate leftovers if desired.