Can I use fresh pineapple instead of canned?

Absolutely! Just slice fresh pineapple thin enough to lay neatly in the pan and save any juice for the cake batter. The flavor will be extra bright and fresh.

What if my cake sticks to the pan?

Let the cake cool slightly before inverting, and gently tap or shake to help it release. If it still sticks, don’t worry—carefully use a spatula to coax any stuck fruit or topping back on top. It’ll still taste amazing!

Can I make this without a bundt pan?

A standard 9x13-inch pan works too. Arrange the fruit along the bottom, pour over the batter, and bake. The cake won’t have the classic shape, but the flavor will be just as nostalgic and delicious.

Is it necessary to use sour cream?

Sour cream adds lovely moisture and a subtle tang, but you can swap in full-fat yogurt or even buttermilk. If omitting, check for doneness a few minutes early, as the cake may bake more quickly.

Pineapple Upside Down Bundt Cake Recipe

Description

This Pineapple Upside Down Bundt Cake combines sweet, caramelized pineapple rings and cherries with a moist, flavorful yellow cake enriched by pineapple juice and sour cream. Baked in a bundt pan for a stunning presentation, this cake is perfect for gatherings and offers a mouthwatering twist on the classic upside down cake.

Ingredients

Units Scale

For the Topping

4 tablespoons salted butter, melted
1/2 cup packed light brown sugar
6 pineapple rings/slices (reserve juice)
About 12 maraschino cherries

For the Cake

1 box yellow cake mix
3 large eggs, room temperature
1/2 cup vegetable oil
1 cup pineapple juice (reserved from the can of pineapple slices; add water if necessary to make 1 cup)
1 cup sour cream

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Instructions

Prepare the Bundt Pan: Preheat oven to 350°F. Spray a standard bundt pan with nonstick baking spray or lightly grease with butter to ensure your cake releases easily.
Layer the Topping: Mix melted butter and brown sugar, then drop dollops around the inside of the bundt pan. Use a spatula or spoon to spread the mixture evenly over the bottom.
Add Fruits: Arrange pineapple rings on top of the butter-brown sugar mixture. Place a maraschino cherry in the center of each ring, and extra cherries outside, between the rings if desired.
Prepare the Cake Batter: Measure the reserved pineapple juice, adding water if needed to total 1 cup. In a mixing bowl, beat together the yellow cake mix, eggs, vegetable oil, pineapple juice, and sour cream until fully combined.
Fill the Pan: Pour the batter evenly into the bundt pan, taking care not to disturb the arranged pineapples and cherries.
Bake: Place the pan in the oven and bake for 40–45 minutes. The cake is done when a toothpick inserted into the center comes out with moist crumbs but no wet batter.
Cool and Invert: Allow the cake to cool in the pan for a few minutes, then carefully invert onto a cake stand or platter. Let it cool completely before slicing to help the caramelized topping set.
Serve: Slice the cake and serve. Enjoy the delicious flavor and presentation!

Notes

Store leftover cake slices in an airtight container in the refrigerator for up to 3 days.
You can use milk or water instead of pineapple juice, or substitute a homemade vanilla pound cake recipe if preferred.
Add cinnamon to the butter mixture for extra flavor if desired.
Pat pineapple rings and cherries dry with a paper towel before placing them in the pan to avoid excess moisture.
Sour cream adds moisture and density to the cake; if omitting, check doneness earlier.
The cake may settle as it cools. For an even base, trim the cake before inverting if necessary, as the caramelized topping is delicate.

Nutrition

Serving Size: 1 slice
Calories: 388 kcal
Sugar: 34 g
Sodium: 368 mg
Fat: 19 g
Saturated Fat: 7 g
Unsaturated Fat: 11 g
Trans Fat: 0.3 g
Carbohydrates: 52 g
Fiber: 1 g
Protein: 4 g
Cholesterol: 62 mg