A moist twist on the original pineapple upside-down cake.

Recipe Summary

30 mins
35 mins
10 mins
1 hr 15 mins
1 fluted tube cake


Original recipe yields 12 servings
The ingredient list now reflects the servings specified
Ingredient Checklist


Instructions Checklist
  • Preheat the oven to 350 degrees F (175 degrees C). Grease fluted tube pan (such as Bundt®) with cooking spray with flour.

  • Pour melted butter into the bottom of the prepared pan. Sprinkle brown sugar evenly on top. Drain pineapple rings over a measuring cup; reserve juice. Cut rings in half. Alternate placing halved pineapple rings and maraschino cherries around the pan. Set aside.

  • Combine cake mix and pudding mix in a large mixing bowl. Pour enough milk into the reserved pineapple juice to make 1 cup of liquid; add to cake and pudding mixture. Pour in vegetable oil. Mix on low speed, adding 1 egg at a time until blended. Increase speed to medium; mix until thoroughly combined and smooth, about 2 minutes. Pour batter over pineapples and cherries in the pan.

  • Bake in the preheated oven until a toothpick inserted into the center comes out clean, 33 to 40 minutes. Let cool for 10 minutes before removing from pan.

Cook's Note:

You can use pineapple cake mix instead of yellow.

Nutrition Facts

417 calories; protein 3.6g; carbohydrates 57g; fat 20.1g; cholesterol 62.6mg; sodium 476.9mg. Full Nutrition

Reviews (26)

Most helpful positive review

Rating: 5 stars
So moist and such a lovely presentation! Perfect! Read More
49 Ratings
  • 5 star values: 43
  • 4 star values: 4
  • 3 star values: 2
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
I made this, turned out beautiful! And tasted wonderful, it was a hit, thank yu so much for the share! Read More
Rating: 5 stars
This is my new #1 go-to cake...for any occasion! It's so easy to make & it looks beautiful when flipped over on a serving plate. I followed the recipe exactly & it was moist, delicious!! Read More
Rating: 5 stars
Easy and crazy delicious!!!! Read More
Rating: 5 stars
So moist and such a lovely presentation! Perfect! Read More
Rating: 4 stars
This was so simple and good. The best I have ever tasted. Read More
Rating: 5 stars
I’m not a fan of pineapple upside down cake, but I had a pineapple I needed to use before it went bad. I saw this recipe and decided that’s what I’d make and give the cake to my elderly parents. After I made it, I decided to taste it, since it smelled so good. Oh my GAWD. Was it ever delicious! Buttery, moist and tasty! I ended up splitting this cake with my parents, who also thought it was the best pineapple cake they’ve ever had. This will now be my go-to favorite for special occasions. I had fresh pineapple, so I used that and had a can of it too. I drained the juice from the can to add to the liquid portion for the cake. I didn’t have any cherries, (nor do I like them) so, I left them out. Otherwise, I followed the recipe to the letter. I will make this over and over again. Read More
Rating: 5 stars
Stop reading reviews and make this now! It's easy, moist, rich, and it looks impressive. Serve it with some homemade whipped cream and it will take you to heaven. Read More
Rating: 5 stars
I made no changes, but I did use pineapple cake mix. It came out GREAT! Read More
Rating: 4 stars
Haven’t made it yet. Won’t be long though. I’m sure it won’t be a disappointment. Read More