Home > Recipes > Pineapple Bundt Cake

Pineapple Bundt Cake Recipe

This variation of an upside-down pineapple cake couldn't be easier because it starts with a cake mix.—Pat Remour, East Moline, Illinois

Please log in to rate this recipe

*Username or E-mail:
*Password:

Forgot Your Password?
Remember me
Not a member? Join Now »

Rate Pineapple Bundt Cake Recipe

*Click on stars to rate

Would you make this recipe again?

Write a review

*required

12-16 Servings
Prep: 15 min. Bake: 1 hour + cooling

Ingredients

1 can (20 ounces) crushed pineapple
1/3 cup packed brown sugar
3 tablespoons butter, melted
8 maraschino cherries
8 pecan halves
1 package (16 ounces) pound cake mix
1 teaspoon grated lemon peel
1 teaspoon vanilla extract

Directions

Drain pineapple, reserving juice. Combine 1/2 cup pineapple, brown sugar, butter and 3 tablespoons of pineapple juice. Spoon into a greased 10-in. fluted tube pan. Alternate cherries and pecans over the sugar mixture.
Prepare cake batter according to package directions, substituting reserved pineapple juice for water. Stir in lemon peel, vanilla and remaining pineapple. Spoon over cherries and pecans.
Bake at 325° for 60-70 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack; cool completely. Yield: 12-16 servings.

Pineapple Bundt Cake published in Country Woman May/June 1996, p35

More recipes like this...

more...

Menus, videos and more

As a light lunchtime dessert, try Giada's mini pineapple upside down cakes. They're a light refreshing…

VIDEO: Mini Pineapple Cakes

Thanksgiving Recipes

Looking for a Thanksgiving menu? Create your own menu with these Thanksgiving recipes, plus decorating and entertaining ideas for your Thanksgiving dinner.

Get recipes »

Reviews for Pineapple Bundt Cake (0)