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Pineapple Upside-Down Bundt® Cake

Rated as 5 out of 5 Stars

"A moist twist on the original pineapple upside-down cake."
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1 h 15 m servings 417
Original recipe yields 12 servings (1 fluted tube cake)


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  1. Preheat the oven to 350 degrees F (175 degrees C). Grease fluted tube pan (such as Bundt(R)) with cooking spray with flour.
  2. 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.
  3. 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.
  4. 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

Per Serving: 417 calories; 20.1 57 3.6 63 477 Full nutrition

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Read all reviews 5
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Scrumptious! Easy to make - followed exactly. My family loved it. Thank you!

Came out great! I only had a 15oz. cake mix

I have made this several times and is a family favorite. Absolutely love it.

The cake is very moist. I do add a little more brown sugar, that and the pineapple is the best part.

My husband likes moist cakes and he liked this one as did our guests. I didn't have the cherries so used a can of whole cranberry sauce instead. It worked fine, using a half teaspoon for the ...