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Pineapple Upside Down 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
TOTAL TIME: Prep: 15 min. Bake: 1 hour + cooling YIELD:12-16 servings


  • 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


  • 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.

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beclosey User ID: 7465070 7346
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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