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

11 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. šŸ˜€

    • 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! šŸ™‚ 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! šŸ˜€
        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:


  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 ā¤ļø it. Very delicious and very easy to make thanks for sharing.

  5. Vanessa says:

    Made this for the second time. Love it!

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