If you’re craving a dessert that’s both nostalgic and impressively beautiful, the Pineapple Upside Down Bundt Cake is your new best friend. This delightful cake combines a moist, buttery crumb with caramelized pineapple and cherries on top, all baked perfectly in a Bundt pan for an elegant presentation. Whether you’re aiming to impress guests or just treat yourself to a sweet escape, this Pineapple Upside Down Bundt Cake recipe will quickly become a household favorite for any occasion.

Why You’ll Love This Recipe

Classic yet unique: A fresh twist on the traditional pineapple upside down cake, baked in a Bundt pan for a stunning look.
Moist and flavorful: The cake itself stays tender and rich, with caramelized fruit adding bursts of sweetness.
Easy to make: Minimal ingredients and simple steps mean you can whip it up without stress.
Versatile dessert: Suitable for birthdays, holidays, or just because you deserve something special.
Pretty presentation: The natural design of the pineapple rings and cherries makes it almost too pretty to cut.

Ingredients You’ll Need

This Pineapple Upside Down Bundt Cake recipe relies on simple, real ingredients that work together to create a perfect balance of flavor, texture, and eye-catching color. Each component plays a key role, from the caramel topping to the tender cake base.

Pineapple rings: Fresh or canned, these provide juicy sweetness and serve as the star decoration on top.
Maraschino cherries: These bright red gems add a lovely pop of color and a touch of tartness.
Unsalted butter: Creates a rich, moist crumb and helps caramelize the topping.
Brown sugar: Essential for a deep, sticky caramel glaze that holds the fruit in place.
All-purpose flour: The base for a tender and sturdy cake texture.
Baking powder and baking soda: Leavening agents that ensure a light rise.
Granulated sugar: Sweetens the cake perfectly without overpowering.
Eggs: Provide structure and moisture for a fluffy crumb.
Vanilla extract: Adds warmth and depth to the flavor.
Buttermilk: Keeps the cake moist and tender while balancing the sweetness.

Variations for Pineapple Upside Down Bundt Cake

Feel free to get creative with this Pineapple Upside Down Bundt Cake by adjusting the fruits or ingredients to suit your palate or dietary preferences. This recipe is a fantastic base for experimentation!

Tropical twist: Swap pineapple with mango slices or add shredded coconut for an island vibe.
Gluten-free option: Use a gluten-free flour blend instead of all-purpose flour to accommodate sensitivities.
Vegan adaptation: Replace eggs with flax eggs and use plant-based butter and milk alternatives.
Spiced cake: Add cinnamon, nutmeg, or ginger to the batter for a warm, cozy flavor.
Citrus zing: Incorporate orange or lime zest into the batter for a fresh, zesty note.

How to Make Pineapple Upside Down Bundt Cake

Step 1: Prepare the caramel topping

Start by melting unsalted butter in a saucepan, then stir in brown sugar until it dissolves and becomes smooth and syrupy. Pour this mixture evenly into the Bundt pan’s bottom, which will become the top when the cake is inverted.

Step 2: Arrange the fruit

Carefully place pineapple rings over the caramel glaze, and nestle maraschino cherries in the center of each ring and in the spaces between. Setting the fruit now ensures a beautiful presentation once flipped.

Step 3: Mix the cake batter

In a large bowl, cream together butter and granulated sugar until fluffy. Beat in eggs one at a time, followed by vanilla extract. In a separate bowl, whisk dry ingredients: flour, baking powder, and baking soda. Alternate adding dry ingredients and buttermilk to the wet mixture until smooth and well combined.

Step 4: Pour batter over fruit

Gently spread the batter over the arranged fruit in the Bundt pan, smoothing the top with a spatula to ensure even baking.

Step 5: Bake the cake

Place the pan in a preheated oven and bake at 350°F (175°C) for about 45-55 minutes, or until a toothpick inserted in the center comes out clean. Allow the cake to cool for 10-15 minutes before inverting.

Step 6: Invert and serve

Run a knife around the edges, place a large serving plate over the Bundt pan, and carefully flip it over. Lift the pan to reveal your stunning Pineapple Upside Down Bundt Cake with its glossy fruit topping.

Pro Tips for Making Pineapple Upside Down Bundt Cake

Use fresh or well-drained canned pineapple: Excess juice can make the topping soggy.
Don’t skip butter for caramel: It enhances flavor and prevents the sugar from burning.
Let the cake cool briefly before flipping: Too hot and the caramel can spill, too cold and fruit may stick.
Room temperature ingredients: Ensures better batter consistency and even baking.
Grease the pan well: Prevent sticking and ensure the fruity top comes out pristine.

How to Serve Pineapple Upside Down Bundt Cake

Garnishes

A dusting of powdered sugar or a drizzle of whipped cream can add an extra touch of elegance and sweetness to every slice. For a tropical flair, sprinkle some toasted coconut or a few fresh mint leaves.

Side Dishes

This cake pairs wonderfully with vanilla ice cream or a scoop of coconut sorbet to cool down the caramelized sweetness. Fresh berries or a simple fruit salad offer a refreshing contrast on the side.

Creative Ways to Present

For special events, serve slices on decorative plates with a wedge of pineapple and a maraschino cherry on the side. Consider adding edible flowers or layering the slices with a spread of lemon curd or cream cheese frosting for a festive twist.

Make Ahead and Storage

Storing Leftovers

Keep your Pineapple Upside Down Bundt Cake fresh by covering it tightly with plastic wrap or storing in an airtight container at room temperature for up to 2 days. For longer freshness, refrigerate it, which can extend its life to about 5 days.

Freezing

This cake freezes beautifully! Wrap individual slices or the whole cooled cake in plastic wrap and then foil to prevent freezer burn. It can be stored for up to 3 months. Thaw in the refrigerator overnight before serving.

Reheating

Warm slices gently in the microwave for 15-20 seconds or in a preheated oven at 300°F (150°C) for about 10 minutes to bring back that fresh-baked vibe without drying out the cake.

FAQs

Can I use fresh pineapple instead of canned?

Absolutely! Fresh pineapple adds a vibrant flavor and is delicious baked in this cake. Be sure to slice it evenly and pat dry to avoid excess moisture on the caramel.

What if I don’t have a Bundt pan?

You can bake this cake in a regular round cake pan or even a cast iron skillet. Just keep an eye on baking times, as they might vary slightly.

How do I prevent the cake from sticking to the pan?

Generously grease your Bundt pan with butter or non-stick spray and dust lightly with flour. This creates a barrier to help the cake release easily after baking.

Can I make the pineapple topping ahead of time?

It’s best to prepare the caramel and fruit directly in the pan before adding batter so the flavors meld during baking for the best result.

Is this recipe suitable for a crowd?

Yes, Bundt cakes tend to be large and serve 10-12 people easily, making it perfect for gatherings or potlucks.

Final Thoughts

Whipping up a Pineapple Upside Down Bundt Cake is both fun and rewarding, especially when you see the beautiful fruit topping revealed with that perfect caramel shine. This recipe is a wonderful way to brighten any dessert table and satisfy those sweet cravings with a tropical touch. Trust me, once you try it, you’ll want to make it again and again.

Pineapple Upside Down Bundt Cake

Print Recipe

The Pineapple Upside Down Bundt Cake is a nostalgic, beautifully presented dessert that features a moist, buttery cake topped with caramelized pineapple rings and maraschino cherries. Baked in a Bundt pan, this cake combines a rich, tender crumb with a sticky caramel glaze, making it perfect for special occasions or an everyday sweet treat.

Author: Kathy
Prep Time: 20 minutes
Cook Time: 50 minutes
Total Time: 1 hour 10 minutes
Yield: 10-12 servings 1x
Category: Desserts
Method: Baking
Cuisine: American
Diet: Gluten Free (if gluten-free flour is used)

Ingredients

Scale

Fruit and Topping

8–10 Pineapple rings (fresh or canned, well-drained)
12–16 Maraschino cherries
1/2 cup Unsalted butter (for caramel topping)
3/4 cup Brown sugar (for caramel glaze)

Cake Batter

1 cup Unsalted butter (room temperature)
1 1/4 cups Granulated sugar
3 Large eggs
2 teaspoons Vanilla extract
2 1/2 cups All-purpose flour (or gluten-free flour blend for GF option)
1 teaspoon Baking powder
1/2 teaspoon Baking soda
1 cup Buttermilk

Instructions

Prepare the caramel topping: Melt the unsalted butter in a saucepan over medium heat. Stir in brown sugar continuously until it dissolves completely and the mixture becomes smooth and syrupy. Pour this caramel evenly into the bottom of the Bundt pan, which will later become the cake’s top once inverted.
Arrange the fruit: Place the pineapple rings carefully over the caramel glaze in the pan. Nestle maraschino cherries in the centers of the pineapple rings and in the spaces between them to create an attractive pattern.
Mix the cake batter: In a large bowl, cream together the butter and granulated sugar until light and fluffy. Add eggs one at a time, beating well after each addition, then mix in vanilla extract. In a separate bowl, whisk together flour, baking powder, and baking soda. Gradually add the dry ingredients alternately with the buttermilk to the wet mixture, mixing until smooth and well combined.
Pour batter over fruit: Pour the prepared batter gently over the fruit in the Bundt pan. Use a spatula to spread it evenly and smooth the top for uniform baking.
Bake the cake: Preheat your oven to 350°F (175°C). Bake the cake for 45 to 55 minutes, or until a toothpick inserted into the center comes out clean. Once done, let the cake cool in the pan for 10 to 15 minutes.
Invert and serve: Run a knife around the edges of the Bundt pan to loosen the cake. Place a large serving plate upside down over the pan, then carefully flip the pan to release the cake, revealing the glossy pineapple and cherry topping. Serve as desired.

Notes

Use fresh pineapple or well-drained canned pineapple to prevent the caramel topping from becoming soggy.
Don’t skip using butter in the caramel; it enhances flavor and prevents burning of the sugar.
Allow the cake to cool briefly before flipping to avoid caramel spillage or fruit sticking.
Ensure all ingredients are at room temperature for better batter consistency and even baking.
Grease the Bundt pan thoroughly and dust with flour to avoid sticking and to release the cake cleanly.

Nutrition

Serving Size: 1 slice (1/12th of cake)
Calories: 350 kcal
Sugar: 28 g
Sodium: 180 mg
Fat: 15 g
Saturated Fat: 9 g
Unsaturated Fat: 5 g
Trans Fat: 0 g
Carbohydrates: 48 g
Fiber: 1 g
Protein: 4 g
Cholesterol: 75 mg

Keywords: pineapple upside down cake, bundt cake, caramel pineapple cake, tropical dessert, easy cake recipe