With yellow cake mix and vanilla pudding mix, you can easily make this pineapple upside-down Bundt cake that is incredibly moist.
| Prep Time: | 30 mins |
| Cook Time: | 35 mins |
| Additional Time: | 10 mins |
| Total Time: | 1 hr 15 mins |
| Servings: | 12 |
| Yield: | 1 10-inch bundt cake |
Ingredients
- cooking spray with flour
- ½ cup melted butter
- ½ 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
- ¼ cup whole milk, or more as needed
- ⅓ cup vegetable oil
- 3 large eggs
Instructions
- Preheat the oven to 350 degrees F (175 degrees C). Grease a 10-inch fluted tube pan (such as Bundt) with cooking spray with flour.
- Pour melted butter into the bottom of the prepared pan. Sprinkle brown sugar evenly on top. Drain pineapple rings over a measuring cup; reserve juice. Cut rings in half. Alternate placing halved pineapple rings and maraschino cherries around the pan. Set aside.
- Combine cake mix and pudding mix in a large mixing bowl. Pour enough milk into the reserved pineapple juice to make 1 cup of liquid; add to cake and pudding mixture. Pour in vegetable oil. Mix on low speed, adding 1 egg at a time, until blended. Increase speed to medium; mix until thoroughly combined and smooth, about 2 minutes. Pour batter over pineapples and cherries in the pan.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, 35 to 40 minutes. Let cool for 10 minutes before removing from the pan.
- You can use pineapple cake mix instead of yellow.
Nutrition Facts
| Calories | 417 kcal |
| Carbohydrate | 57 g |
| Cholesterol | 63 mg |
| Dietary Fiber | 1 g |
| Protein | 4 g |
| Saturated Fat | 7 g |
| Sodium | 477 mg |
| Sugars | 37 g |
| Fat | 20 g |
| Unsaturated Fat | 0 g |
Reviews
This was easy and delicious!
I have made this cake several times using different types of pineapple, rings, crushed, and tidbits. My favorite style was the crushed pineapple. No one ever complains and by the looks of the empty plates when they’re finished, this has become a family favorite. This cake doesn’t disappoint.
Easy recipe. My first pineapple upside.down cake. Made it for my job potluck. Everyone enjoyed it.
Change nothing! This recipe is exactly as it should be.
I loved it. My first time baking a cake since a highschool classroom, over 25 years ago, and I’ll definitely be baking more. I followed the directions as is, and it came out great. The only difference I did, the store didn’t have yellow cake mix, so I used white. For the pudding mix, I used lemon. Again, I loved it, and thank you for the recipe.
Perfect Cake Nothing but praise
I tried to follow this recipe as written as so many said that they did and it turned out wonderful. First, the recipe calls for an 8 oz. can of pineapple rings. It appears by most photos that everyone used a larger can by how many pineapple rings are on their cakes. I could not find an 8 oz. can of pineapple rings so purchased a Dole 20 oz. can (in heavy syrup) and measured out what would be 8 oz. which turned out to be 4 pineapple rings and about 1/3 cup of juice. (That kinda makes no sense because now I needed 2/3 cup of milk and she calls for 1/4 cup or as needed – this seems like a big leap but that’s ok – I did use 2/3 cup of milk to bring that to 1 cup). I did decide to use another couple of pineapple rings from the can because it looked too sparse just using 4 which didn’t seem to make any difference in the end anyway. Secondly, the recipe calls for an 18.25 oz boxed yellow cake mix. What I found was 15.25 oz. Betty Crocker yellow cake mix. Could this be the reason why so many cakes are coming up with too much moisture? Maybe. Thirdly, like many others at 40 minutes a wooden skewer showed that my cake was still not baked through. I left it another 10 minutes (a total of 50 minutes) and then it was done perfectly. Making those changes though – made an absolutely terrific Pineapple Upside-Down Bundt® Cake! Couldn’t give it the 5 stars I wanted to for all of the diversions I had to make to the original recipe buts it was 5 stars after my changes. I hope that helps some others!
This was great! Easy! I cooked it for 40 minutes @350° I substituted raspberries for the cherries. I did find that letting it sit for about an hour made the cake less fragile when I cut it. I also served homemade whipped cream on top with 4-5 fresh raspberries on the side.
A couple of notes about this recipe; first the baking time is off, most bundt cakes need at least an hour of bake time. Second, I think the amount of butter for the topping needs to be reduced, maybe 1/4 cup would work better as this is not being baked in the traditional cast iron or 9×13 pan. I dried my pineapple and cherries before putting them in the pan. Hope this helps. I will definitely make it again, it’s delicious and look beautiful.
Beautiful and delicious! I think I’m going to use the same basic recipe and make a lemon upside down Bundt cake. Love the caramelized butter/pineapple/cherries. Made the cake look quite elegant.
No just like recipe
Awesome recipe. Delicious and super moist. It went fast! Will be making again for sure.
Absolutely fabulous recipe!!! It’s my husband’s new fav!!!
It was easy to make and my family loves it.
Absolutely delicious and EASY! The only thing I’d change is to add a bit more pineapple juice to the batter.
Our grocery store did not have pineapple slices 🙁 so I had to use crushed pineapple. Box mixes are now only 15 ounces. In my case I used two (doubled the cake ingredients) and poured the extra batter into a loaf pan to make a plain loaf for later.
Y’all if you’r not sure about making this, do it!! I have never had a pineapple upside down cake that tasted this good! Recipe is perfect the way it is
I used less brown sugar than was called for, wouldn’t change a thing otherwise. Deeelicious!
What a wonderful recipe and a beautiful cake, I usually make this for holidays but my husband loves this pineapple upside down cake so much I make it more often.
Picture perfect and the family loved it. My 1st time trying this recipe. Always make the traditional rectangular one. It’s definitely a winner with us.
Came out perfect! I didn’t have pudding, so left it out, didn’t miss it. Thank you!