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!
If you’re a fan of classic desserts, you’ll love this easy pineapple cake recipe! It’s a modern twist on the traditional pineapple upside down cake. However, this recipe is made in a bundt pan, giving it a stunning and elegant shape that will impress your guests. Plus, it’s just as easy to make, if not easier!
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 as these pineapple upside down cupcakes!
WHY YOU SHOULD MAKE THIS RECIPE
- You can make this impressive dessert in only one bowl!
- It looks a lot harder than it actually is.
- The tropical flavors of pineapple and cherry are perfectly matched!
- Canned Pineapple Slices (juice reserved) – Add sweet tropical flavor and moisture to the cake, as well as the caramelized topping.
- Unsalted Butter – Contributes richness and flavor to the cake batter and helps create a delicious caramelized topping.
- Brown Sugar – Adds depth and richness to the cake batter, and when combined with butter, forms a caramelized topping that complements the pineapple perfectly.
- Maraschino Cherries – Add a pop of color and a sweet flavor that complements the pineapple and caramelized topping.
- Granulated White Sugar – Sweetens the cake batter and balances out the tanginess of the pineapple and juice.
- Flour – Provides structure to the cake batter and helps it rise while baking.
- Baking Powder & Baking Soda – The leavening agents that help the cake rise and become light and fluffy.
- Salt – Balances the sweetness of the cake batter and enhances its flavor.
- Pineapple Juice – Adds moisture and tropical flavor to the cake batter.
- Water or Orange Juice – Adds extra moisture and a subtle citrus flavor to the cake.
- Vegetable Oil – Adds moisture to the cake batter and helps keep it tender.
- Eggs – Help bind the cake batter together and provide structure and richness to the finished cake.
HOW TO MAKE PINEAPPLE UPSIDE DOWN BUNDT CAKE
Prepare for baking: Preheat the oven to 350° F and heavily spray a 10-cup bundt pan with baking spray- preferably one that is made with flour. Set aside.
Drain and dry pineapple: 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.
Make caramelized topping: 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.
Place the pineapples and cherries: 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.
Assemble the cake batter: In a large mixing bowl, combine the white sugar, all-purpose flour, baking powder, baking soda, and kosher salt and whisk lightly to combine. Next, add the reserved pineapple juice, water or orange juice, vegetable oil, and egg. Mix until combined but do not overmix.
Bake and cool: Slowly pour the batter over the pineapple slices taking care not to push the slices down. Bake for 40 minutes.
Invert the cake: Leave it 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. Enjoy!
TIPS FOR RECIPE SUCCESS
- Make sure to thoroughly dry the canned pineapple slices before placing them in the bottom of the bundt pan to prevent excess moisture in the cake batter and ensure they stick to the brown sugar mixture.
- Use a bundt pan that is at least 10 cups in size so the batter has enough room to rise and bake evenly without overflowing.
- After the cake is done baking, allow it to cool in the bundt pan for 15 minutes before flipping it onto a wire rack to cool completely. If the cake doesn’t come out easily, try running a knife or offset spatula around the edges of the pan to loosen it.
- 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.
STORAGE 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.
How do you get pineapple upside down cake to not stick to the pan?
To prevent the cake from sticking to the pan, it’s essential to generously grease the bundt pan with cooking spray. Once the cake is done baking, allow it to cool for only 15 minutes before inverting it onto a wire rack to cool completely.
If the cake cools too long in the pan, the glaze will start to harden.
Why is the top of my pineapple upside down cake soggy?
The top of the cake may become soggy if there is too much moisture in the pan or if it has been undercooked. Dry the pineapple slices well before placing them in the pan, and ensure the cake is cooked before removing it from the oven. If the top is still too moist, try flipping the cake over onto a plate or serving platter to allow the topping to drain and dry out.
MORE EASY BUNDT CAKE RECIPES
From Scratch Pineapple Upside Down Bundt Cake
- 20 oz pineapple slices canned (reserve juice!)
- 1/4 cup unsalted butter
- 1/2 cup brown sugar
- 1 jar Maraschino cherries
- 1 1/2 cups granulated sugar 300g
- 2 1/2 cup flour 310 g
- 2 tsp baking powder
- 1/2 tsp baking soda
- ½ tsp kosher salt
- 1 cup pineapple juice
- ½ cup water or orange juice if you want a more tropical flavor
- 1/2 cup vegetable oil
- 2 eggs
- 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, 1/4 cup vegetable oil, and 1 egg.
- 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!