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Pineapple Upside Down Bundt Cake Recipe

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This recipe for Pineapple Upside Down Bundt Cake is from Family Cookbook Supplement, one of the cookbooks created at We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!


c. butter melted
c. packed brown sugar
1 (20 oz,) can pineapple slices (reserve juice)
1 jar maraschino cherries
1 box yellow cake mix
3 eggs
⅓ c. vegetable oil
⅓ c. milk, plus more as needed

Preheat oven to 350. Spray bundt pan with cooking spray. Evenly pour the melted butter into the bottom of the bundt pan and top with the brown sugar. Cut pineapple rings in half and, alternating with the cherries, place into the butter brown sugar mixture in the bottom of the pan standing the pineapple rings up with the arched end in the sugar mixture and the open end facing the top opening of the pan. In a large bowl, combine the cake and pudding mixes together. Add the reserved pineapple juice and milk (together they should equal 1 cup of liquid if needed add more milk to reach the 1 cup amount). Add the eggs and vegetable oil, and mix until fully blended. Pour the batter evenly over the pineapple and cherries. Bake for 30 minutes, following the cake mix instructions for a bundt pan, or until a toothpick, inserted to the center of the cake, comes out clean. Cool in pan for 10 minutes before running a knife around the edges and inner ring of the pan. Invert onto a serving plate. Slice between the pineapple rings to serve.




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