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Pineapple Upside Down Bundt Cake

 Pineapple Upside Down Bundt Cake
This variation of an upside-down pineapple cake couldn't be easier because it starts with a cake mix.—Pat Remour, East Moline, Illinois
12-16 ServingsPrep: 15 min. Bake: 1 hour + cooling


  • 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


  • 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.