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Pineapple Upside-Down Bundt Cake

This pineapple upside-down Bundt cake is super moist and easy to make with yellow cake mix and vanilla pudding mix.
Print Recipe
Prep Time 30 minutes
Cook Time 35 minutes
Total Time 1 hour 15 minutes
Course lunch/dinner
Cuisine American
Servings 12 people
Calories 4226.9 kcal

Equipment

  • 1 Bundt Pan 10-inch fluted tube pan
  • 1 Large Mixing Bowl
  • 1 Electric Mixer Handheld or stand mixer
  • 1 Measuring Cups and Spoons
  • 1 Small Saucepan For melting butter, or microwave-safe bowl

Ingredients
  

Main

  • cooking spray with flour
  • ½ cup melted butter
  • ½ cup packed brown sugar
  • 1 8 ounce can pineapple rings
  • 1 4 ounce jar maraschino cherries
  • 1 15.25 ounce package yellow cake mix
  • 1 3.5 ounce package instant vanilla pudding mix
  • ¼ cup whole milk or more as needed
  • ⅓ cup vegetable oil
  • 3 large eggs

Instructions
 

  • Preheat the oven to 350 degrees F (175 degrees C). Grease a 10-inch fluted tube pan (such as Bundt) with cooking spray with flour.
  • Pour melted butter into the bottom of the prepared pan. Sprinkle brown sugar evenly on top. Drain pineapple rings over a measuring cup; reserve juice. Cut rings in half. Alternate placing halved pineapple rings and maraschino cherries around the pan. Set aside.
  • Combine cake mix and pudding mix in a large mixing bowl. Pour enough milk into the reserved pineapple juice to make 1 cup of liquid; add to cake and pudding mixture. Pour in vegetable oil. Mix on low speed, adding 1 egg at a time, until blended. Increase speed to medium; mix until thoroughly combined and smooth, about 2 minutes. Pour batter over pineapples and cherries in the pan.
  • Bake in the preheated oven until a toothpick inserted into the center comes out clean, 35 to 40 minutes. Let cool for 10 minutes before removing from the pan.

Notes

Ensure the Bundt pan is thoroughly greased with a flour-containing cooking spray to prevent sticking, which is crucial for a clean release. When arranging the fruit, try to create an appealing pattern, as this will be the top of your cake. Do not overmix the cake batter; mix only until just combined and smooth to avoid a tough cake. The pineapple juice and milk combination is key to moisture and flavor, so measure accurately. Allowing the cake to cool for the full 10 minutes in the pan is essential before inverting to allow it to set, preventing it from breaking apart. For an elevated flavor profile, consider adding a tablespoon of dark rum or a teaspoon of vanilla bean paste to the batter.