Pineapple Upside-Down Bundt Cake

When you need a spectacular dessert, a retro-fabulous upside-down cake never disappoints. This pineapple upside-down Bundt cake is one of our best Bundt cake recipes. It features a moist pound cake (made from a mix!) dotted with maraschino cherries and pecans. On top, a pineapple and brown sugar glaze adds a sweet and spectacular-looking finish.

While upside-down cake recipes have been around since the late 1800s, pineapple upside-down cake gained popularity in the mid-1920s. In 1925, Dole sponsored a contest for the best recipe featuring pineapple. An overwhelming number of entrants featured upside-down cake variations, leading Dole to develop an entire advertising campaign around this sweet and spectacular cake. And the rest is (oh-so-delicious) history!

Ingredients for Pineapple Upside-Down Bundt Cake

• Pineapple: This pineapple upside-down cake in a Bundt pan calls for one can crushed pineapple. The pineapple is used to flavor the brown sugar glaze and the cake itself.
• Brown sugar glaze: Brown sugar combines with melted butter to give the cake a delicious caramelized glaze. You can use either light or dark brown sugar in this recipe.
• Maraschino cherries: Maraschino cherries are a classic topping on a Bundt pineapple upside-down cake. You can substitute pitted and halved fresh cherries if they’re in season.
• Pecans: Pecan halves add a bit of crunch to the topping of this pineapple upside-down cake in a Bundt pan.
• Cake mix: Boxed pound cake mix is enhanced with freshly grated lemon zest, vanilla extract, and reserved crushed pineapple and pineapple juice.
• Whipped topping: Top the Bundt pineapple upside-down cake with whipped topping to give it a creamy, decadent finish.

Directions

Step 1: Make the pineapple topping

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Preheat the oven to 325°F. Drain the pineapple, reserving the juice. Combine 1/2 cup pineapple, brown sugar, butter and 3 tablespoons pineapple juice.

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Spoon the mixture into a greased 10-inch fluted tube pan. Alternate cherries and pecans over the brown sugar mixture.

Step 2: Make the cake batter

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Prepare the cake batter according to the package directions, substituting the reserved pineapple juice for the water. Stir in the lemon zest, vanilla and remaining pineapple.

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Spoon the batter over the cherries and pecans.

Step 3: Bake the cake

Bake until a toothpick inserted in the center comes out clean, 60 to 70 minutes. Cool for 10 minutes before removing the cake from the pan to a wire rack, and cool completely. If desired, serve with whipped topping and additional cherries.

Editor’s Tip: Letting the pan cool for 10 minutes is a key step to getting a cake out of a Bundt pan without sticking.

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Recipe Variations

• Use a regular cake pan: You can convert this recipe to use a Bundt pan substitute. Use two 9-inch round pans or a 9×13-inch baking pan, but make sure to leave 1/2- to 1/4-inch of space at the top. Bake the cake at the same temperature, but the dessert will likely finish earlier so check for doneness after baking for 45 minutes.
• Try it in a skillet: A cast-iron skillet is a workhorse in the kitchen. We love to use it to make skillet pineapple upside-down cake.
• Switch up the fruit: When it comes to upside-down cakes, pineapple isn’t your only option. A few of our favorite variations include banana upside-down cake, gingered apple upside-down cake, strawberry-rhubarb upside-down cake and cranberry pecan upside-down cake. Or try one of these other tasty upside-down cake recipes.
• Take it outdoors: This campfire pineapple upside-down cake recipe is perfect for your next camping trip.
• Make it gluten-free: Make a gluten-free pineapple upside-down cake in a Bundt pan by using your favorite gluten-free cake mix.

How to Store Pineapple Upside-Down Bundt Cake

You have several options when it comes to storing leftover Bundt pineapple upside-down cake. The cake can be stored at room temperature in a cake dome or cake keeper, or in a covered container in a refrigerator or freezer. (We love this hack for how to store cake in the fridge.)

How long does pineapple upside-down Bundt cake last?

Leftover pineapple upside-down Bundt cake lasts at room temperature for up to three days or in the refrigerator for up to four days.

Can you freeze pineapple upside-down Bundt cake?

Yes! To freeze pineapple upside-down Bundt cake, first let the cake cool completely. Then, wrap it tightly in a layer of storage wrap, followed by two layers of foil. Freeze the cake for up to three months.

Pineapple Upside-Down Bundt Cake Tips

How do you keep pineapple from sticking in the bottom of the Bundt pan?

The key to a perfect post-bake flip starts with knowing how to grease a Bundt pan. We recommend greasing the pan with vegetable shortening, followed by a light dusting of flour.

What’s the best way to flip an upside-down cake?

First, loosen the edges of the Bundt pineapple upside-down cake from the sides of the pan, then allow the cake to cool for 10 minutes. Top the cake pan with a serving platter that’s at least 2 inches wider than the pan. (If you don’t have a platter, you could use a large cutting board.) Place the platter over the top of the cake pan.

With oven mitts on, place one hand on top of the platter and the other hand underneath the cake pan. Carefully flip the cake over in one smooth move. Let the pan sit on the cake for a few minutes to allow the glaze to drizzle over the cake before carefully removing the pan from the cake.

Can you use other types of cake mix for pineapple upside-down Bundt cake?

You can use white or yellow cake mix in this recipe for pineapple upside-down cake in a Bundt pan, as long as you use a 16-ounce package of cake mix. Keep in mind, though, that pound cake mix creates a cake with a sturdier texture.