Moist, rich and delicious this Pineapple Upside Down Bundt Cake is sinfully delicious but utterly addicting twist to a classic dessert!
The beloved pineapple upside-down cake gets a whole new shape in this innovative recipe. Use your Bundt pan to create a perfect ring of rich, fruit-topped dessert.
This recipe was handwritten and submitted by Gloria Felts. Gloria is one of the original founders of Twin Rivers Estates. She is the sweetest person you could ever know.
it’s really easy to make, too. Seriously. All you need is the right pan and our guide, and you’ll have it done in under an hour.
You can even use a boxed cake mix! (Prefer homemade? It’s easy to adapt, too.)
When your friends slice into it and see those perfectly arranged pineapples and cherries, though, they’ll think you baked for hours. Win-win! Here’s how to do it.
1/2 cup butter (1 stick), melted
1/2 cup packed brown sugar
1 Can pineapple rings in 100% juice (reserve the juice)
1 Jar maraschino cherries
1 Box yellow or pineapple cake mix
1 4-serving box instant vanilla pudding
Preheat the oven to 350 degrees F.
Prepare the bundt pan by generously applying pan release (recipe below) or non-stick spray.
Melt the butter and evenly pour it into the bottom of the pan. Sprinkle with the brown sugar.
Cut the pineapple rings in half and alternate with the maraschino cherries around the bundt pan as shown in the picture. Set aside.
In a stand mixer or large bowl, stir the cake mix and pudding mix together. Drain the pineapple juice into a measuring cup and add enough milk to make 1 Cup of liquid.
Add this with the eggs and the amount of oil called for in the recipe to the cake mixture; following the instructions on the box.
Carefully pour the batter over the fruit and bake as instructed for a bundt cake. The cake is done when an inserted knife comes out clean.
Cool for 10 minutes in the pan. Slide a knife around the edges including the inner ring.
Invert the cake onto a serving plate. Slice between the pineapple rings and serve warm or room temperature.