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pineapple upside down bundt cake

Cooking Information:

Preparation: 30 minutes

Cooking: 35 minutes

Optional: 10 minutes


Total: 1 hour 15 minutes

Number of servings: 12


  • flour spread
  • ½ cup melted butter
  • ½ cup brown sugar
  • 1 can (8 ounces (227 g)) pineapple rings
  • 1 can (4 ounces (113 g)) maraschino cherries
  • 1 (18.25 oz (517 g)) box of yellow cake mix
  • 1 package (3.5 ounces (99 g)) of instant vanilla pudding
  • ¼ cup whole milk or more as needed
  • cup vegetable oi
  • 3 eggs


Step 1.

Preheat the oven to 175 degrees F. Grease a fluted tube (such as a Bundt) with cooking spray and flour.

Step 2.

Pour melted butter over the bottom of the prepared pan. Sprinkle brown sugar evenly on top. Drain water from pineapple rings over measuring cup; reserve juice. Cut rings in half. Alternately place pineapple and maraschino cherry rings cut in half around pan. Set aside.

Step 3.

Mix cake mix and pudding mix in a large bowl. Pour in remaining pineapple juice enough milk to make 1 cup liquid; add to cake and pudding mixture. Pour in vegetable oil. Stir on low speed, adding 1 egg at a time until smooth. Increase speed to medium; mix until completely blended and smooth, about 2 minutes. Pour batter over pineapples and cherries in pan.

Step 4.

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

Nutritional value.
Per serving:
417 calories; protein 3.6g 7% of daily allowance; carbohydrates 57g 18% of LD; fat 20.1g 31% of LD; cholesterol 62.6 mg 21% of LD; sodium 476.9 mg 19% of LD.

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