Pineapple Upside-Down Bundt Cake Recipe

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.

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.

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!

My husband loved this cake. I only had pineapple cake mix so used that, and just a large size pudding so I used 1/2. The sugar topping crystallized and stayed in the pan so not as gooey top as some upside down cakes I’ve had in the past. Since I had 1/2 the pudding left I made that with part milk and pineapple juice and chilled while the cake was baking. I served a spoon of that on the cake with some coconut and my husband said it tasted so fresh and he would be happy to have the rest instead of dinner?? Big hit in our house. Thanks for the recipe!

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 9x13 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.

The recipe as written is a dud. Following recipe, the cake was under-baked and left far too moisture. I actually put the cake bake in the pan and baked it an additional 20 minutes, which allowed the sugar and butter to crystallize and harden the pineapple just a bit. I will try baking it again but with less pineapple. I believe using half the amount of pineapple will reduce the moisture so the cake can set. I recommend baking the cake until the bubbling around the edge of the pan stops. I’ll give my opinion on taste and texture with my next attempt.

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.

I would suggest putting a cookie sheet under the cake pan.... The butter oozed out and made a mess. Other than that, the cake was fabulous!!!

Delicious cake. Very moist and flavorful. I used cheesecake flavored instant pudding because I didn’t have any vanilla and a 20 oz can of pineapple rings in juice. The big can gave me almost an entire cup of pineapple juice and I used a little water to make an entire cup of liquid. I over-lapped the whole pineapple rings around the pan. Possibly the best pineapple upside down cake I have ever tasted!!

This cake was beautiful and delicious. I had a few pineapple slices and cherries left over so I chopped them, drained them well and added them to a container of cool whip for serving on the side. This is definitely a keeper and I will remake again and again. Thanks for the recipe.

WOW! This was really really good. I followed the recipes but used 1/2 & 1/2 instead of milk. Next time, I am going to use fresh pineapple rings since they'll be more tart than canned rings packed in syrup. It was difficult to get the rings to stay upright once I poured the cake mix on but it really was beautiful.

Love this recipe! Very easy to do and delicious!

Served at a dinner party, my guests raved!

Love the flavor and look!!!!

Quick, simple, and really good.

I used Pineapple Cake mix and this is the best ever! So moist and everyone just loves it.

Big brain chef hours.

New favorite, hands down.

Delicious! This is the rare cake that tastes better as time goes on. I had a slice 2 days after baking it and my mind was blown. I will definitely be making this again.

This recipe blew me away.