Every year my sweet husband has one request for his birthday. Pineapple Upside Down Cake. This request didn’t happen until we were a few years into our marriage and then once he asked, it became an annual birthday tradition. I honestly don’t think I make this any other time of the year. My ability to make a cake like this has definitely gotten better over the years but I can tell you I have flipped that cake at the end and watched the whole thing slide onto the floor. I think I was pregnant when that happened and I was a mess. I’m pretty sure I sat on the floor in tears eating cake off of a pot holder. Not my finest moment.
A couple of years ago I got an idea and a little Pinspiration to make it as a Bundt cake. In my mind that seemed easier to flip and I didn’t want to relive the slow motion slide I experienced and burning my hand too. I think I also was doing a product review for the pan itself so we all lucked out with a random cake! The Bundt style was a winner in my book. This cake is a show stopper, the sliced pineapple and cherries just make it look like you spent hours making it.
To tell you the truth, it couldn’t be easier. Sure you could bake that cake from scratch, but I do love a good boxed cake mix. Get a little fancy and substitute the juice from the can of pineapple for the water and you have an over the top sweet delicious cake. I’ve never been a fan of the pineapple flavored cakes, those always seem too artificial to me. You can easily whip this up for a dinner party, pot luck or in my case a very happy birthday treat.
Here is to many more years of yummy cakes ahead for my birthday boy!
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- 1 Box Yellow Cake Mix + Ingredients to make Cake (Eggs + Oil)
- 1 Can Pineapple Rings
- 1 Jar Maraschino Cherries
- 1 Stick Butter
- 1/2 Cup Brown Sugar
Ingredients
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- Preheat Oven to 350 Degrees.
- In a small sauce pan, melt butter and brown sugar until evenly melted. Pour evenly into a greased Bundt pan.
- Open can of pineapple rings. Drain pineapple juice into measuring cup. In lieu of water for your cake mix use the pineapple juice. Set aside. Slice pineapple rings in half.
- Stand pineapple rings in a circular design around the Bundt pan adding 1 cherry between each slice of pineapple around the mold. Should look like a pretty flower.
- Add cake mix, eggs, oil and the reserved pineapple juice to make batter in bowl. If there is not enough juice, use the remainder with water. I usually get about 3/4-1 cup of juice per can.
- Pour SLOWLY over pineapple design. Bake for 38-45 mins.
- Cool for approximately 10 minutes and then invert onto a cake platter. Let cool completely, serve and enjoy!
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Looks yummy! Hope Jeff had a super bday!!
I always do a special cake for husby’s July birthday too ? This year it’s Tres Leches but I’m loving this pineapple one! ???
This was so easy to make and so delicious to The Taste and looks so good I could hardly wait for it to cool off but I did and I enjoyed it more than anybody cuz I ate more and anybody else enjoyed what they had left I’ll do this again
We made this recipe and our cake turned out JUST LIKE YOUR PICTURE! This is a fun recipe to do with a kiddo who loves to bake. Thank you for it.
I’m so glad you loved it!
Well, just made the cake ! It looks yummy and perfect.
I’m so glad you loved it, Mary!
I love Pineapple upside cake and decided to do the bundt pan. When I have made one before, I used Pineapple Tidbits instead of the ringed ones. Everyone gets pineapple that way out of a 13 X 9 pan.
Then just spread the cherries over it all.
I used the whole can of pineapple cutting in 1/2. This bunt cake was beautiful and great tasting! I loved this cake as well as all my family. This is a five star cake. LOVED IT. THANKS
I made this the other day and my cake came out picture perfect. I used only the pineapple juice for the liquid. Very yummy
I cant wait to bake this cake for the holidays. Looks Awesome
I was very leery of making this in a bundt cake pan. I’m having my daughters and grandson for dinner tonight and I wanted a nice dessert for them. I am very pleased with the results. It smells delicious and looks so pretty. I think my family will be impressed. This recipe is definitely a keeper.
So glad you love it!
I made this the other day and it never made it to the end of the day! Everyone loved it so much that now I got a request to make it again for Thanksgiving.
Hi, getting ready to bake this cake!
Question; a stick of butter, use the small stick which is half a cup?
Thank you
I made this cake and it tasted wonderful. Only problem I had was the pineapple slices (not all of them) separated from the cake when I turned the pan upside down onto the cake board. I greased the bundt pan (didn’t flour it) and also let the cake cool for a good 15 minutes before turning it upside down. Oh, and the cake split apart in about 3 sections. What did I do wrong? I admit I used a butter cake mix rather than a yellow cake mix. Would that be the difference? Should I let the cake cool completely before removing it from the pan?
I try to get the pineapples really tight together at the center of the mold. Were you able to use almost the whole can of pineapple?
I wish u had a video on it
This is just a beautiful , easy, and yummy cake!! I love Bundt cakes!! We
Looks delicious, I’m going to make this Friday to take for a dessert.
Hi my upside down cake came out a little hard not moist maybe my batter was to thick,should I have added water to thin mixture n how much oil to use
Hello! I would follow the directions on the box of cake mix. Instead of water, I replace it with pineapple juice from the can and if I need more, use water to get to the amount directed. Hope that helps.
Just wondering when I grease the Bundt pan, can I use the spray Joy with oil and flour? It’s for my husband’s birthday and I want it to look like yours!
I just made this cake and it is fabulous, I had a little problem with the pineapple standing up. But I will make it again for sure.
Evie
I my goodness. I was afraid this wasn’t going to turn out, but boy was I surprised. Easy and beautiful