Pineapple Upside Down Bundt Cake Recipe

If you’re looking for a dessert that’s as stunning as it is delicious, you’ve got to try this Pineapple Upside Down Bundt Cake Recipe. It’s that perfect mix of caramelized pineapple, cherries, and a moist, buttery cake that just melts in your mouth. I absolutely love how the bundt shape makes it feel special, like a celebration every time you slice into it. Keep reading, because I’m sharing all my tips and tricks to make sure your cake turns out perfectly every time!

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Ingredients You’ll Need

These ingredients come together to create a perfect balance of sweet, buttery richness with a hint of tropical tang. When you shop, look for ripe canned pineapple rings in juice (not syrup) for the best flavor, and don’t skip the room-temperature eggs – they really help with a smooth batter.

• Salted butter: Using salted butter here adds just a touch of savory balance to all that sweetness.
• Granulated sugar: This is your classic sweetener for that tender crumb and nice rise.
• Eggs: Make sure they’re at room temperature so they incorporate easily and help the cake rise.
• All-purpose flour: The foundation of your cake for structure – measure carefully!
• Baking powder and baking soda: These work together to create the perfect lift without any bitterness.
• Vanilla extract: A splash of vanilla deepens the flavor and pairs beautifully with pineapple.
• Pineapple juice: Adds moisture and that subtle tropical zing.
• Light brown sugar: For that rich caramel layer on the bottom (which becomes the top!) of your bundt.
• Salted butter (melted): Mixed with the brown sugar, it creates that irresistible sticky glaze.
• Pineapple rings: The stars of the show – arrange these with cherries for the classic look.
• Maraschino cherries: Place these inside pineapple rings and around the edges for pops of color and extra sweetness.

Variations

One of the best things about the Pineapple Upside Down Bundt Cake Recipe is how easy it is to make it your own. I love experimenting with different fruits or even adding a little spice to the batter. Don’t hesitate to tailor it to suit your taste or dietary needs!

• Tropical Mix: I’ve swapped pineapple rings for a mix of mango and kiwi slices before, and it gave the cake a fresh, summery vibe my family adored.
• Gluten-Free Option: Using a gluten-free flour blend works surprisingly well here – just be gentle when mixing.
• Spiced Up: Sometimes I add a teaspoon of cinnamon and nutmeg to the batter for a warm, cozy flavor that’s perfect for cooler months.
• Less Sweet: If you prefer, reduce the granulated sugar by a quarter cup without sacrificing texture much.

How to Make Pineapple Upside Down Bundt Cake Recipe

Step 1: Prep Your Pan Like a Pro

First things first – preheat your oven to 325ºF and prepare your 12-cup bundt pan. I like to grease mine with shortening and then dust it lightly with flour. Some days, I use Baker’s Joy or a cake release spray for an even easier release. This extra step is KEY to getting your cake to pop out with that perfect shape and no sticky spots.

Step 2: Cream Butter and Sugar Until Fluffy

In a large bowl, use your stand mixer or electric hand mixer to beat 1 1/2 cups of salted butter with 3 cups of granulated sugar until the mix is light and fluffy – about 3 to 4 minutes. This step might seem simple, but it’s where your cake gets its tender crumb and buttery richness. Don’t rush it!

Step 3: Add Eggs and Dry Ingredients

Next, beat in 5 large eggs one at a time, making sure each is fully blended before adding the next. Then, gently stir in the all-purpose flour, baking powder, and baking soda. Be careful not to overmix here – just until everything is combined. Overdoing it can lead to a dense cake, and you definitely want fluffy.

Step 4: Flavor with Vanilla and Pineapple Juice

Pour in 2 tablespoons of vanilla extract and 3/4 cup of pineapple juice, folding them into the batter just until combined. This pineapple juice is the real magic ingredient that keeps the cake moist and adds that subtle tropical undertone I love so much.

Step 5: Create That Beautiful Caramel Base

In a small bowl, mix 1/2 cup light brown sugar with 1/2 cup melted salted butter, then pour this mixture into the bottom of your prepared bundt pan. Immediately press the pineapple rings onto the sugar mixture and set maraschino cherries inside each ring and around the edges. This will become your gorgeous caramelized topping once baked.

Step 6: Pour, Bake, and Turn Out

Spread the batter evenly over the pineapple and cherries in your bundt pan. Bake for 70 to 90 minutes or until the center is set (about 200-210ºF internal temp). Here’s a trick I learned: check it at around 70 minutes by inserting a toothpick in the center – it should come out clean or with a few moist crumbs. When the cake is done, immediately flip it over onto a serving tray. Don’t wait! If you do, the caramel will harden and stick to the pan.

How to Serve Pineapple Upside Down Bundt Cake Recipe

Garnishes

I love to keep it simple with just the caramelized pineapple and cherries since they’re so vibrant. For an extra touch, you can dust the top lightly with powdered sugar or add a small dollop of whipped cream on each slice. Sometimes a sprinkle of toasted coconut flakes adds a lovely tropical crunch too!

Side Dishes

A scoop of vanilla bean ice cream is my go-to pairing – it melts beautifully over the warm cake. If you’re serving at breakfast or brunch, fresh berries and a cup of strong coffee complement it perfectly and balance the sweetness.

Creative Ways to Present

For a party, I love serving the Pineapple Upside Down Bundt Cake on a pedestal cake stand surrounded by tropical leaves and fresh flowers for a festive look. You could even turn it into mini bundts for individual servings – they’re adorable and perfect for sharing!

Make Ahead and Storage

Storing Leftovers

After it’s completely cooled, I store my cake in an airtight container right on the counter. It stays moist and delicious for up to 3 days—that day-after flavor really can’t be beat!

Freezing

If you want to freeze leftovers, I wrap individual slices tightly in plastic wrap and then place them in a freezer bag. Frozen cake keeps well for up to 2 months. When you’re ready to eat, thaw at room temperature—easy and convenient.

Reheating

To reheat, I pop a slice in the microwave for about 15-20 seconds or warm it in a low oven (about 300ºF) for 10 minutes. This softens the cake and refreshes the caramel glaze without drying it out.

FAQs

Final Thoughts

This Pineapple Upside Down Bundt Cake Recipe has become a favorite in my kitchen, especially when I want a special dessert that feels both nostalgic and a little tropical. Sharing it with family and friends always brings such joy, and I think you’ll love how easy it is to get bakery-worthy results at home. So go ahead, give it a try — I’m confident it’ll be your new go-to for gatherings or just a weekend treat.

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