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Pineapple Upside-Down Bundt Cake

Pineapple upside-down Bundt cake is one of my favorite summer cakes. It has all the bright, juicy flavor of a regular pineapple upside-down cake. 

But it comes in a lovely Bundt cake package. 

You might not think something this simple could make such a difference, but it does. I mean, look at the picture of this cake! Isn’t it gorgeous?!

The Best Pineapple Upside-Down Bundt Cake featuring Close-Up of Fresh Baked Pineapple Upside-Down Bundt Cake on a White and Gold-Patterned Serving Tray

This cake is moist, flavorful, and supremely fruity. It’s also effortless to make. Well, mostly.  

Most of its ingredients are mixes. So, you don’t have to worry about “from scratch” baking.

Try it! I guarantee the Pineapple Upside-Down Bundt cake will be one of your new favorites. 

Pineapple Upside-Down Bundt Cake 

I love cooking and baking, but I’ll be honest- I’m not much of a decorator. I can do simple things like putting googly eyes on things and some basic piping.

And yes, I can frost a simple cake. But beyond that, decorating isn’t my forte. So, even though my food always tastes great, it sometimes tastes better than it looks.

Pineapple upside-down bundt cake removes the need for decorating. The cake is stunning straight from the oven. 

Everything about it is gorgeous, making it the perfect centerpiece for your table. And luckily, it tastes just as good as it looks. It’s moist and fruity, sweet and scrumptious. 

This cake is one you will be proud to show off to others. 

Homemade Pineapple Upside-Down Bundt Cake on a White and Gold-Patterned Serving Tray


  • Cooking Spray with Flour- Baker’s Joy is my go-to brand for cooking spray with flour. You can find it in the baking aisle. But if all else fails, Amazon carries it.
  • Butter (Melted)- I prefer salted butter, but you can use unsalted. Any brand is fine. But remember to melt it first.
  • Brown Sugar- Brown sugar adds not only extra sweetness to this cake. It also caramelizes nicely as the cake bakes. It is one thing that makes it so beautiful. 
  • Pineapple Rings- The brand is unimportant, but you must get rings or slices. You do not want chunks, tidbits, or any other variety.
  • Maraschino Cherries- Maraschino cherries add flavor and color to this cake. You can find them with ice cream toppings, jelly, or baking aisles.
  • Yellow Cake Mix- Any brand is fine. But you can substitute pineapple cake mix. 
  • Instant Vanilla Pudding Mix- The pudding mix makes the cake extra moist and spongy. 
  • Whole Milk- You can use a different milk if that is what you have. But whole milk will give you the best taste and texture.
  • Vegetable Oil- Vegetable oil adds extra moisture. 
  • Eggs- Eggs, too, add plenty of moisture to the cake. They also act as a leavening agent to help the cake rise.
Pineapple Upside-Down Bundt Cake Closeup with Pineapple in the Background

How to Make Pineapple Upside-Down Bundt Cake

Jump down to the recipe card for the complete list of step-by-step instructions. 

For now, here is an overview: 

1. Preheat the oven to 350 degrees Fahrenheit and spray a Bundt pan with cooking spray.

2. Pour the melted butter into the pan to coat the bottom. Then, add brown sugar evenly over the butter. Set aside.

3. Make the cake batter, mixing until thick and smooth.

4. Assemble the base. Add a layer of cake batter to the bottom of the bundt pan (1-2 inches is enough). Then, cut the pineapple rings in half and carefully place them (upright) with the cherries in a circle, as shown in the image. Press them into the batter so they touch the bottom of the pan.

5. Pour and bake. Very gently pour or spoon the rest of the batter over the pineapple rings. Adjust as needed, so they stay upright. Then, bake for 35-40 minutes.

6. Cool, serve, and enjoy! Remove the cake from the oven and let it cool for 10 minutes. Invert it onto a wire rack to cool. Then slice, serve, and enjoy! 

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Recipe Tips 

  • Butter the bottom AND the sides of the pan. This will ensure the cake does not stick when you get it out. 
  • Place a baking tray under the pan. It can help with any unfortunate messes that might occur. 
  • Remember to set your eggs out early. They should be at room temperature before you add them to the batter. 
  • Do not open the oven door. It is tempting to open the door and check on your cakes occasionally. Resist the temptation.
    • Opening the door can cause the cake to bake unevenly and slow the baking time.


  • Make it extra juicy. This cake looks best with pineapple rings. However, you can make it with pineapple tidbits instead. While it does not look as nice, it makes it super juicy. 
  • Swap out the cherries. My mom is not a fan of maraschino cherries. So, when I make this cake for her, I use fresh raspberries instead.
    • You could also try it with other berries. 
  • Give the cake some texture. Adding shredded coconut to the batter adds lots of extra texture. This also bumps up the flavor!
  • Give the cake a tropical twist! Add a little rum or coconut milk to the batter for a sweet, tropical flavor. 
Top View of Whole Pineapple Upside-Down Bundt Cake Served on an Elegant White and Gold-Patterned Serving Plate with Serving Spatula and Cherries and Forks to the Side

How to Store Leftovers 

We rarely have leftovers from this cake in my family. People love it far too much to leave any of it behind. 

And honestly, this is great because it tastes best the day you make it. 

However, you can keep leftovers in an airtight container at room temperature. Any extras will last about 2 days. 

The leftovers will last up to 5 days in the fridge.

However, the longer it sits, the soggier it gets. (The juices keep soaking into the cake, making it mushy.) 

You can freeze the leftovers for up to 3 months. 

Let the cake cool first. Then, cover the cake (or individual slices) in plastic wrap and aluminum foil. 

Let it thaw in the fridge overnight when ready to serve it. And then eat it cold or let it warm to room temperature on the counter. 

More Bundt Cakes You’ll Love

Firecracker Cake (Red White & Blue Bundt)
Million Dollar Pound Cake
Lemon Blueberry Pound Cake
Strawberry Pound Cake

Pineapple Upside-Down Bundt Cake



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Cooking time





This Pineapple Upside-Down Bundt cake is perfect for your next get-together. It has all the delicious, traditional ingredients but in an elegant, Bundt form.


  • cooking spray with flour

  • 1/2 cup melted butter

  • 1/2 cup packed brown sugar

  • 1 (8 ounce) can pineapple rings

  • 1 (4 ounce) jar maraschino cherries

  • 1 (15.25 ounce) package yellow cake mix

  • 1 (3.5 ounce) package instant vanilla pudding mix

  • 1/4 cup whole milk, or more as needed

  • 1/3 cup vegetable oil

  • 3 large eggs


  • Preheat the oven to 350 degrees Fahrenheit. Grease a 10-inch Bundt pan (or similar) with cooking spray and flour. Tap out the excess.
  • Drain and cut the pineapple rings in half. Save the juice in a measuring cup for the cake batter. Top it up with milk until it reaches 1 cup.
  • Pour the melted butter into the pan and evenly sprinkle brown sugar over the top. Set aside.
  • In a large bowl, mix the cake and pudding mixes until evenly blended. Add the milk and pineapple juice, plus the vegetable oil. Use a hand blender on low to mix the ingredients.
  • Add one egg at a time while mixing, letting each fully blend before adding the next. Then, increase the blender speed to medium, and beat for about 2 minutes or until combined and smooth.
  • Spoon about 1/4 of the batter into the bundt pan (1-2 inches). Then, carefully arrange the pineapple ring halves and cherries in a circle, alternating with each. Press them into the batter so they touch the bottom.
  • Spoon the remaining cake batter gently over the top. Then bake for 35 to 40 minutes or until a toothpick inserted in the center comes out clean.
  • When the cake is done, remove it from the oven and let it cool for 10 minutes before inverting the pan onto a wire rack.
  • Cool fully, then serve and enjoy!

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author avatar
NaTaya Hastings
NaTaya Hastings is a food and recipe writer for Insanely Good Recipes. She’s an educator, boy mom, dog mom, and whatever-stray-enters-the-yard mom. As a result, she's constantly cooking for both humans and animals.

Luckily, she enjoys it!

Though born, raised, and still living in Alabama, her specialty is NOT down-home Southern cooking. Instead, she loves to experiment with Asian, Mexican, Italian, and other ethnic cuisines. She has two mottos when it comes to cooking. “The more spice, the better!” and “There’s no such thing as too much garlic!”

She’s also pretty good with desserts. Especially the easy, no-bake ones.

Her favorite things are cuddling with her four giant dogs, traveling, reading, writing, and hanging out in nature. She’s also pretty excellent at Dominoes.

2 thoughts on “Pineapple Upside-Down Bundt Cake”

  1. I made this but could not get my Pineapple rings standing like the way yours look. I layer mine down and put cherry in the middle and in the top & bottom of each slice. I would like to send you a picture of it and get more details on hoe you did yours.

    • Hi Pattie!
      I’ve updated the post with more details on how to get the ring effect.

      Here’s the basic steps:

      1. Add a layer of cake batter to the bottom of the bundt pan (1-2 inches is enough).
      2. Cut the pineapple rings in half and carefully place them (upright) with the cherries in a circle, as shown in the image.
      3. Press them into the batter so they touch the bottom of the pan.
      4. Gently spoon the rest of the batter over the top and bake.

      This works best in bundt pans with curved ridges, since it gives the pineapple somewhere to sit.

      Hope this helps!


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