I’m always seeing recipes or DIY stuff on Pinterest and saying to myself, “Is that for real??” or “Will that really work??”. So after I saw this Pineapple Upside-Down Bundt Cake for the hundredth time, I decided to give it a go! I’m a big fan of Pineapple Upside-Down Cake from scratch, but I’m not above a box-mix every once in a while. If you’re against box-mixes, I’m pretty sure you could do the same thing with from-scratch batter. The only difference between this and classic pineapple upside-down cake is how you arrange the pineapples and cherries. I was worried that it wouldn’t come out of the pan in one piece but it came right out – no issues! I didn’t feel like the butter/sugar caramelized quite as much in a bundt pan as it does in a cake pan, but if you’re looking for a fun new way to eat pineapple upside-down cake this recipe is for you! Enjoy!

Pineapple Upside-Down Bundt Cake

1/2 cup butter, melted
1/2 cup light brown sugar
15.25 oz box yellow or butter cake mix
eggs (per cake mix)
butter or oil (per cake mix)
20 oz can pineapple rings
~ 5 oz maraschino cherries, drained

1. Preheat oven to 325 degrees. Spray bundt pan generously with nonstick spray.
2. Pour melted butter and brown sugar evenly on the bottom of the bundt pan.
3. Drain pineapple rings, reserving the juice. Cut each ring in half. Place each half, cut side up, in the bottom of the pan. Place a cherry between each pineapple slice.
4. Prepare cake mix according to package directions, using pineapple juice instead of water. Pour batter over pineapple.
5. Bake in preheated oven for 35-40 minutes or until golden brown and toothpick comes out with only a few moist crumbs. Cool in pan for 5 minutes, then turn out onto serving platter.
*as seen on Pinterest, including Pintesting

Categories: Cakes

37 Responses so far.

  1. Hi, Kendra! I’m so glad that my Pineapple Upside Down Bundt cake caught your eye enough for you to do a post on it. Would you please link back to my original post (http://pintesting.com/pintesting-pineapple-upside-down-bundt-cake/) like TipHero and others have done when they presented my cake? I appreciate your assistance in this. As a fellow blogger, I know you understand the importance of intellectual property and such. Thank you in advance. 😀

    • Kendra says:

      Hello Anne,
      As you can see I did not try to take credit for this idea, as I put “seen on Pinterest” at the bottom of the post. Between that and the paragraph at the beginning of the post, I feel like it was clear I wasn’t saying this was my original idea. I did see multiple sources on Pinterest and did not follow (yours) any other completely, however I will add a link back to your post since you feel you are the original.

      • Hi, Kendra,
        Thank you for the quick response! 🙂 I appreciate the link and am going to be following your blog. If you read my post, the original picture on Pinterest is from Tina Carver who I made sure to give the credit to after a LOT of searching. Since hers was a photo without a recipe, I gave my recipe on my post to go with my photos (with her blessing). I’m glad that you liked the recipe; your cakes turned out beautiful! 😀
        Kind Regards, Anne

      • Gayle says:

        Awe come on ladies…obviously niether one of you tried to take credit for it..Usually, on pinterest we save what we enjoy.It’s called trial and error. That’s why it has a save button. I save the on’s I prefer.

        Im only saying
        Peace love flower and beads

    • Phicks says:


    • Donna says:

      Actually, the only part of a recipe that falls under copyright is the description. Lists of of any kind, which includes ingredients, aren’t copyrightable. As long as someone rewrites the instructions into their own words and changes the name or title, they technically can take the list of ingredients and include them into their own cookbook without having to give any type of credit to the original owner of the recipe. Many people don’t know this, but it’s on the Copyright Office’s website. When people submit recipes to magazines, they claim the rights to them, but really, all they can claim rights to are the instructions, not the actual ingredients.

      So, if you don’t want something to be shared or copied, it’s best not to put it on the internet. Not everyone has the good ethics that some of us do.

    • Mel says:

      Actually, this recipe does not include the pudding mix and milk which yours does. So to me this is a different recipe. Why ask someone to credit you for a different recipe? I was looking for a recipe without milk, and found this one. Why ask for a link to your recipe which is different and not helpful at all?

    • Janna says:


      I appreciate your poise in your response. ❤️ A little bothered by the approach

  2. Jeannie L. says:

    I really want to try this recipe for my Bunco party. Can it be refrigerated overnight before serving?

  3. kitm says:

    Made this today and it was delicious. Thank you.

  4. MaryAnn says:

    I made this 2 times and I love ❤️ it. Very delicious and very easy to make thanks for sharing.

  5. Vanessa says:

    Made this for the second time. Love it!

  6. Rosa Daigle says:

    Just put this cake in oven, can’t wait to eat it later I will take a picture and send it

  7. Kathy herms says:

    Omg! So delicious and so easy. My guests were so impressed.

  8. Lana says:

    Love to make this cake but would like to know if it can be frozen after making it

  9. Shayla says:

    Was delicious. I baked 40 minutes and there was a small area where the batter wasn’t completely cooked. My husband thought is was custard in the cake and he enjoyed it lol I used a real pineapple instead of canned so perhaps that affected the cook time. I will definitely make again and just add 10 more minutes. The toothpick came out clean but my oven must not be even all around or something.

  10. Mona says:

    I made this and there was a lot of liquid when i turned it over onto a plate. Kinda thought that was a lot of liquid 1/2 cup butter 1/2 cup brown sugar. Hmmm. I drained the pineapple before I put it in the pan. Don’t know yet how it tastes yet. Letting it cool. I followed this to a T.

  11. Theresa Greene says:

    Considering making this for a summer tropical themed party and wondering if your cake truly came out that bright yellow in the pic? If so, what did you do to get that result because the others I’ve seen are all very brown on top and or all around. I just like the look of the brighter yellow, I guess. Thanks!

    • Kendra says:

      This is what mine looked like! I did not photoshop or enhance the color any. Maybe because I took the pictures outside it looks more yellow? I hadn’t really thought about it. Sorry!

      • Kendra says:

        My bundt pan is also light in color so maybe that was part of it too. ‍♀️ Hope it works out for you! Thanks for stopping by!

  12. Dawn Fletcher says:

    This turned out amazing!! I baked it for 40 minutes but it could have baked a few more minutes. It looks so pretty!! And the best part is that it was so easy to make.
    I can’t get a picture of it to post.

  13. holly says:

    how did you get the pineapple slices not to fall over when you poured the batter ? I’m struggling

    • Kendra says:

      I don’t remember it being an issue. I just kind of nestled them in the brown sugar mixture and then carefully and slowly poured the batter. Maybe it was the shape of my bundt pan? Sorry!

  14. teresa says:

    can crush pineapple be used in place of pineapple ring’s?

  15. Nelda says:

    Made pineapple bundt cake recipe and it was delicious, pretty, and
    Easy!! Thank you!

    • Nelda says:

      This has become my easy and pretty cake!!
      Have made it 4 times in a month’s time.
      Thanks for posting!

  16. Claudia says:

    I have made this cake several times. I love the taste and the appearance. The only problem is that many of the times the cake breaks apart usually next to a pineapple piece and in about three pieces in each cake. Any idea what can I be doing wrong?

  17. Alicia says:

    Thanks for the recipe I used sugar free Cake mix and changed the oil in the cake mix to applesauce to make it healthier. Thank you for this recipe it was delicious.

  18. Peg wilcutt says:

    It’s cake. Make it eat it. It’s yummy.

  19. karen says:

    I would like to recieve recipes from you

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