Pineapple Upside Down Bundt Cake Recipe

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This variation of an upside-down pineapple cake couldn't be easier because it starts with a cake mix.—Pat Remour, East Moline, Illinois
TOTAL TIME: Prep: 15 min. Bake: 1 hour + cooling
MAKES:12-16 servings
TOTAL TIME: Prep: 15 min. Bake: 1 hour + cooling
MAKES: 12-16 servings

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 McCormick® Pure Vanilla Extract

Directions

  1. 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.
  2. 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.
  3. 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.
Originally published as Pineapple Bundt Cake in Country Woman May/June 1996, p35

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Reviewed Oct. 29, 2013

"Amazing!! I used a yellow cake mix instead & left out the nuts & cherries and it was still amazing"

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