This from-scratch recipe for this Pineapple Upside Down Bundt Cake is easy to make with just one bowl! The cake is perfectly moist, bursting with tropical flavors, and topped with caramelized pineapple and cherries, making it a delicious treat! The best part is how pretty it is when you slice it- I cant wait for you to try it out for yourself.

A pineapple upside down bundt cake with a slice cut and on it's side.
No need to top this cake with icing!

If you’re into nostalgic desserts with a glow-up, you’re gonna love this easy pineapple cake. It’s a fun twist on the classic pineapple upside-down cake, but this time, we’re baking in a Bundt pan for a gorgeous, show-stopping shape.

As a trained pastry chef converting the classic version to bake in a bundt cake wasn’t that hard- and it’s not hard to make either! Instead of laying the pineapple slices on the bottom of a round cake pan, you line the pineapple slices standing up. Don’t worry! The grooves of the bundt pan and the glaze help keep them straight up surprisingly easily.

The cake is moist and buttery and when you slice into it, the pineapple creates such a pretty shape on top of each slice. This cake really looks like you spent hours on it but no one has to know how easy it really is!

That’s why I have a whole collection of easy bundt cake recipes- the designs are already built in!

This traditional pineapple upside down cake is made with the slices on the bottom as well on these pineapple upside down cupcakes! These are really great for individualized portions!

Ingredients

Ingredients for pineapple upside down bundt cake.

Aside from regular baking ingredients, you want to use two classic things for this recipe. Canned pineapple slices with the juice reserved and maraschino cherries.

Two show-stopping ingredients that really make this dessert pop with color!

Instructions

Brown sugar glaze in a pot.
In a small bowl, melt the butter. Add the brown sugar and stir well to combine. Pour the brown sugar mixture evenly on the bottom of the bundt pan.
Pineapple slices drying on a sheet tray.
Drain the pineapple can, reserving 1 cup of juice. Dry the pineapple slices well on paper towels and cut them in half down the middle.
Brown sugar glaze at the bottom of a bundt pan.
Pour the brown sugar into the bundt pan.
Pineapple slices and cherries lined in a bundt pan.
Add one half pineapple ring around the bundt pan, then add a maraschino cherry in between each slice. If your pineapple slices start to fall over (they shouldn’t), place the bundt pan in the fridge for a few minutes and try again. The thickness of the brown sugar should hold up the slices easily. 
Cake batter in bundt pan.
Combine the white sugar, all-purpose flour, baking powder, baking soda, and kosher salt and whisk lightly to combine. Then add the reserved pineapple juice, water or orange juice, vegetable oil, and egg. Mix until combined and pour into a greased bundt pan.
A pineapple upside down bundt cake on wire rack.
Bake and leave to cool for 15 minutes on the counter. Then invert it onto a wire rack and cool completely. If the bundt doesn’t come out, go around the edges with a knife or offset spatula until it loosens.

When your pouring make sure to pour the batter in slowly so you don’t knock the pineapple slices down.

The cake is ready when the top is golden brown, pulling away from the sides, or if you stick a toothpick in it and a few moist crumbs come out. 

Don’t let the cake cool for more than 20 minutes in the pan. Otherwise the glaze will start to harden and it will be very hard to get the cake out.

A slice of a pineapple upside down bundt cake on a stack of white plates.
My favorite thing about this is how the pineapple curves over the slice when served.
A pineapple upside down bundt cake with a slice cut and on it's side.
5 stars (15 ratings)

From Scratch Pineapple Upside Down Bundt Cake

Prep: 10 minutes
Cook: 40 minutes
Total: 50 minutes
Servings: 12 servings
This from-scratch recipe for this Pineapple Upside Down Bundt Cake is easy to make with just one bowl! The cake is perfectly moist, bursting with tropical flavors, and topped with caramelized pineapple and cherries, making it a delicious treat! The best part is how pretty it is when you slice it!
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Ingredients

  • 20 oz (566.99 g) pineapple slices, canned (reserve juice!)
  • 1/4 cup (56.75 g) unsalted butter
  • 1/2 cup (110 g) brown sugar
  • 1 (1) jar Maraschino cherries
  • 1 1/2 cups (300 g) granulated sugar, 300g
  • 2 1/2 cup (312.5 g) flour, 310 g
  • 2 tsp (2 tsp) baking powder
  • 1/2 tsp (0.5 tsp) baking soda
  • ½ tsp (0.5 tsp) kosher salt
  • 1 cup (236.59 ml) pineapple juice
  • ½ cup (118.29 ml) water, or orange juice if you want a more tropical flavor
  • 1/2 cup (118.29 ml) vegetable oil
  • 2 (2) eggs

Instructions
 

  • Preheat the oven to 350° F and spray a 10 cup bundt pan with baking spray- preferably one that is made with flour. Drain the pineapple can, reserving 1 cup of juice.
  • Dry the pineapple slices well on paper towels and cut them in half down the middle.
  • In a small bowl melt the ¼ cup butter. Add the ½ brown sugar and stir well to combine.
  • Pour the brown sugar mixture evenly on the bottom of the bundt pan.
  • Add one half pineapple ring around the bundt pan, then add a maraschino cherry in between each slice. If your pineapple slices start to fall over (they shouldnt) place the bundt pan in the fridge for a few minutes and try again. The thickness of the brown sugar should hold up the slices easily.
  • In a large mixing bowl combine the 1 1/2 cup sugar, 2 1/2 cup all purpose flour, 2 tsp baking powder, 1/2 tsp baking soda, and ½ tsp kosher salt and whisk lightly to combine.
  • Next add in the 1 cup reserved pineapple juice, ½ cup water or orange juice, 1/2 cup vegetable oil, and eggs. Mix until combined but do not overmix.
  • Slowly pour the batter over the pineapple slices taking care not to push the slices down.
  • Bake for 40-45 minutes or until the cake is golden brown and the edges start to pull away from the pan.
  • Leave the cake to cool for only 15-20 minutes on the counter. If you let it sit too long the sugar will cool and harden and you wont be able to get the cake out.
  • Invert onto a wire rack and cool completely. If the bundt doesn't come out, go around the edges with a knife or offset spatula. Cool completely and enjoy!

Notes

 

Storing and freezing

Storing: To store the Pineapple Upside Down Bundt Cake, cover it tightly with plastic wrap or foil and keep it at room temperature for up to 3 days. It can also be stored in the fridge for up to one week however it will lose moisture over time.
Freezing: To freeze, wrap it tightly in plastic wrap and then foil or place it in an airtight container. It can be frozen for up to 2 months. When ready to eat, thaw the cake overnight in the refrigerator before bringing it to room temperature. The texture may be slightly different after freezing, but it will still taste great.
Serving: 1slice, Calories: 390kcal, Carbohydrates: 64g, Protein: 4g, Fat: 14g, Saturated Fat: 4g, Polyunsaturated Fat: 6g, Monounsaturated Fat: 3g, Trans Fat: 0.2g, Cholesterol: 37mg, Sodium: 229mg, Potassium: 136mg, Fiber: 1g, Sugar: 43g, Vitamin A: 183IU, Vitamin C: 6mg, Calcium: 67mg, Iron: 2mg
Course: Bundt Cake, Cake, Cakes
Author: Sam Adler
Cuisine: American
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