If you’re looking for a show-stopping dessert that’s just as easy to make as it is beautiful, look no further than this Pineapple Upside-Down Bundt Cake. With its caramelized pineapple rings, golden-brown crust, and moist buttery crumb, this cake is the perfect mix of classic nostalgia and eye-catching elegance.
There’s something incredibly satisfying about baked fruit nestled into soft cake. And when you flip it out of the pan and reveal those glossy pineapple slices and bright maraschino cherries? Magic. Every time.
Whether you’re a lifelong pineapple upside-down cake fan or trying it for the first time, making it in a Bundt pan adds both style and structure. It turns a humble dessert into a centerpiece worthy of any party or family gathering.
What makes this cake so loveable—besides the irresistible flavor—is its simplicity. No fancy equipment, no complicated ingredients. Just pantry staples, a few vibrant fruits, and an old-fashioned baking trick that still impresses.
Ingredients:
1 Can pineapple rings in 100% juice (reserve the juice)
1/2 cup butter (1 stick), melted
1 Box yellow or pineapple cake mix
1/2 cup packed brown sugar
1 jar maraschino cherries
Vegetable oil
1 4-serving box instant vanilla pudding
3 eggs
Milk
Instructions:
