Pineapple Upside Down Bundt Cake Recipe

If you love a cake that’s bursting with tropical flavor and has that magical caramelized topping, you’re in for a treat with this Pineapple Upside Down Bundt Cake Recipe. I absolutely love how this turns out every time — moist, rich, and with gorgeous pineapple rings and cherries that look just as stunning as they taste. Stick with me through this recipe, and I’ll share all my best tips to help you nail it at home without a hitch!

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Ingredients You’ll Need

The magic of this Pineapple Upside Down Bundt Cake Recipe is all in the combination of buttery richness with tropical pineapple sweetness and a touch of caramel from the brown sugar. Here’s what you’ll want to keep stocked before you start baking.

• Salted Butter: Using room temperature butter makes it cream up light and fluffy for the best cake texture.
• Granulated Sugar: Provides the sweetness and helps the batter rise evenly.
• Large Eggs: Room temperature eggs mix better into the batter for a silky smooth finish.
• All-Purpose Flour: The base for our cake, choose fresh flour for optimal rise and texture.
• Baking Powder & Baking Soda: These work together to get a perfect lift without the cake collapsing.
• Vanilla Extract: A splash of vanilla brightens up the tropical flavors beautifully.
• Pineapple Juice: Adds moisture and pure pineapple flavor right into the cake batter.
• Light Brown Sugar: Combined with melted butter, this forms the luscious, caramelized bottom layer once the cake is flipped.
• Pineapple Rings & Maraschino Cherries: Classic decorative topping — both pretty and delicious.

Variations

One of the things I love about this Pineapple Upside Down Bundt Cake Recipe is how easy it is to personalize. Whether you want a citrusy twist or need it to be gluten free, there’s a variation that suits you — and I’m excited to share a few of my favorites.

• Add a Citrus Zest Kick: I sometimes add a teaspoon of lemon or orange zest to the batter for a bright, fresh note that lifts the pineapple flavor even more.
• Gluten-Free Version: Swapping all-purpose flour for a gluten-free blend works wonderfully here — just be sure it includes xanthan gum for best results.
• Brown Butter Buttercream: For a decadent finish, try topping slices with browned butter frosting instead of plain whipped cream.
• Use Fresh Pineapple: If you’re lucky enough to find perfectly ripe fresh pineapple rings, swap them in for canned — they bring a real burst of natural sweetness.

How to Make Pineapple Upside Down Bundt Cake Recipe

Step 1: Prep Your Pan Like a Pro

Greasing and flouring your bundt pan well makes all the difference here. I like to use shortening to grease the pan because it creates a smoother release, then dust it with flour — or if you have cake release spray like Baker’s Joy, that’s even easier and just as effective. This step ensures the caramelized pineapple layer flips out beautifully without sticking or tearing.

Step 2: Cream Butter and Sugar Until Fluffy

Using a stand mixer or hand mixer, beat 1 1/2 cups of room temperature salted butter together with 3 cups granulated sugar until it’s light and fluffy, about 3 to 4 minutes. This is foundational for a tender, airy cake — don’t rush it!

Step 3: Incorporate Eggs and Dry Ingredients

Add in your 5 large eggs one at a time, mixing well after each. Then gently fold in the 3 cups of all-purpose flour mixed with 1 teaspoon baking powder and 1/2 teaspoon baking soda. Be cautious not to overmix here — you want just smooth combined to keep that tender crumb intact.

Step 4: Stir In Vanilla and Pineapple Juice

Pour in 2 tablespoons vanilla extract and 3/4 cup pineapple juice, mixing just until combined. That pineapple juice is the secret to keeping this cake moist and infusing it with bright tropical flavor right in the batter.

Step 5: Make Your Caramel Base

In a small bowl, mix 1/2 cup light brown sugar with 1/2 cup melted salted butter. Pour this evenly into the bottom of your prepared bundt pan — this will caramelize and create that gorgeous sticky topping after baking.

Step 6: Arrange Pineapple Rings and Cherries

Layer 6 pineapple rings neatly on top of the brown sugar mixture in the pan. Place a maraschino cherry in the center of each pineapple ring and place extra cherries between the rings for that classic look. This decoration always wows my family and guests!

Step 7: Bake and Flip

Spread the batter evenly over your pineapple and cherries. Bake at 325ºF for 70-90 minutes, until a toothpick inserted in the center comes out clean or the internal temperature reaches 200-210ºF. This low-and-slow bake ensures the cake is moist but fully cooked through. When it’s done, immediately invert it onto a serving platter. Waiting too long risks the caramel hardening and sticking to the pan, so don’t skip this step!

How to Serve Pineapple Upside Down Bundt Cake Recipe

Garnishes

I usually keep garnishes simple — a dollop of freshly whipped cream or a scoop of vanilla ice cream balances the tangy-sweet pineapple beautifully. Sometimes, I sprinkle toasted coconut over the top for an extra tropical crunch that my family adores.

Side Dishes

This cake pairs wonderfully with a light fruit salad on the side or a crisp green salad dressed with citrus vinaigrette if serving as part of a brunch menu. The contrast brings a nice balance without overpowering the cake’s sweetness.

Creative Ways to Present

For special occasions, I like to arrange fresh pineapple leaves or mint around the base for a festive tropical vibe. You can also drizzle caramel sauce over the top or dust with powdered sugar for an elegant look. When I’ve served this at parties, garnishing individual slices with a maraschino cherry keeps the retro charm alive.

Make Ahead and Storage

Storing Leftovers

Once cooled completely, I store the Pineapple Upside Down Bundt Cake at room temperature in an airtight container. It stays moist and flavorful for 3-4 days if well-covered. Honestly, it often doesn’t last that long in my house!

Freezing

If you want to freeze it, slice the cake first, wrap each piece tightly in plastic wrap, then place in a freezer bag. This way, you can thaw just what you need. From my experience, the texture holds up well for a month in the freezer.

Reheating

To warm up leftovers, I pop slices into the microwave for 20-30 seconds to take the chill off — it’s almost like fresh-baked again! If you’re reheating frozen slices, thaw them overnight in the fridge first for best results.

FAQs

Final Thoughts

This Pineapple Upside Down Bundt Cake Recipe has become one of my go-to desserts when I want to impress without spending hours in the kitchen. I used to struggle with getting the perfect caramel topping, but now that I follow these steps, it consistently turns out gorgeous and super delicious. When you give it a whirl, I think you’ll notice how the tropical flavors and moist crumb make it a family favorite too. Trust me, once you try it, you’ll be reaching for the recipe again and again!

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