Pineapple Upside Down Bundt Cake Recipes

PINEAPPLE UPSIDE DOWN BUNDT CAKE

Steps:

• Preheat oven to 350°F.
• Melt butter in bundt pan in oven.
• Spray cooking spray on the parts of the pan that aren't covered by the melted butter.
• Sprinkle brown sugar over melted butter.
• Place maraschino cherries on top of sugar.
• Spread crushed pineapple over all.
• Mix cake ingredients according to the package directions regarding time and mixer speeds.
• Pour cake mix over topping ingredients in pan.
• Bake for 40 minutes, until golden brown.
• Test for doneness, knife or toothpick inserted should come out clean.
• Immediately invert onto serving platter and remove pan carefully so none of the topping stays in the pan.
• Cool completely before serving.

PINEAPPLE UPSIDE-DOWN BUNDT® CAKE

Steps:

• 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.

PINEAPPLE UPSIDE DOWN BUNDT CAKE

Steps:

• Grease your Bundt pan with cooking spray. Pour the 1/2 cup of melted butter into the bottom of the pan and sprinkle the 1/2 cup of brown sugar evenly over the butter.
• Prepare the pineapple by cutting the peeled fruit into rings and coring each ring. Cut each ring in half. Lay the curved edge of each half ring into the indentations of the Bundt pan. Place the maraschino cherries in between each piece of pineapple. You may need more or fewer maraschino cherries and pineapple rings depending on the shape of your Bundt pan.
• Preheat the oven to 350 F. Place the oven rack on the lower middle part of the oven. Cream together the 1/2 cup of butter and 1 1/2 cups of sugar in the bowl of a stand mixer with the whisk attachment until creamy, about 10 minutes on medium-high speed.
• Beat in the 2 eggs and 1 teaspoon vanilla until fluffy.
• Sift together the dry ingredients in a separate bowl.
• Add the dry ingredients alternately with the 1 1/4 cup of milk to the creamed mixture in your stand mixer. Beat after each addition and scrape down the sides of the bowl as needed.
• Pour the cake batter over the prepared Bundt pan.
• Place the pan in the preheated oven and bake for about 40 minutes, or until edges are bubbly and a toothpick comes out of the cake cleanly.
• Remove the cake from the oven and allow it to cool for 15 minutes in the cake pan. Then flip the cake onto your chosen serving platter and serve while it is still warm.

PINEAPPLE UPSIDE-DOWN BUNDT CAKE

Steps:

• Heat oven to 350°F. In 12-cup fluted tube (bundt) cake pan, pour melted butter. Sprinkle brown sugar evenly over butter. Line bottom of pan with pineapple slices. Place 1 cherry to center of each pineapple slice.
• In large bowl, beat cake mix, pineapple juice, oil and eggs with electric mixer on low speed until moistened; beat 2 minutes on high speed. Pour into pan over fruit.
• Bake 40 to 45 minutes or until cake is golden brown and springs back when touch lightly. Cool cake in pan 10 to 15 minutes. Plate heatproof plate upside down over pan; turn plate and pan over. Remove pan. Serve warm or cool.

PINEAPPLE UPSIDE DOWN BUNDT CAKE

Steps:

• Drain pineapple, reserving juice. Combine 1/2 cup pineapple, brown sugar, butter and 3 tablespoons of pineapple juice. Spoon into a greased 10-in. fluted tube pan. Alternate cherries and pecans over the sugar mixture. , Prepare cake batter according to package directions, substituting reserved pineapple juice for water. Stir in lemon zest, vanilla and remaining pineapple. Spoon over cherries and pecans. , Bake at 325° for 60-70 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack; cool completely.

PINEAPPLE-CHERRY UPSIDE DOWN BUNDT CAKE

Steps:

• Preheat the oven to 350 degrees Fahrenheit (175 degrees Celsius). Spray a bundt pan with nonstick spray.
• Evenly pour the melted butter into the bottom of the bundt pan and top with the brown sugar.
• Cut the pineapple rings in half and, alternating with the cherries, place into the butter-brown sugar mixture in the bottom of the pan.
• In a large bowl, combine the cake and pudding mixes together. Add the reserved pineapple juice and milk. Add the eggs and vegetable oil, and mix until fully blended.
• Pour the batter evenly over the pineapple and cherries.
• Bake for 30 minutes, following the cake mix instructions for a bundt pan, until an inserted toothpick comes out clean.
• Cool the cake for about 10 minutes before running a knife around the edges and inner ring of the pan. Invert onto a serving plate and slice between pineapple rings to serve.
• Tip.
• When you add the reserved pineapple juice and milk in step 4, they should equal 1 cup of liquid. If you like, you can first pour the reserved pineapple juice into a liquid measuring cup. Add enough milk until you have 1 cup of liquid. Add the liquid to the combined cake-and-pudding mix, then proceed with the recipe.

MINI PINEAPPLE UPSIDE-DOWN CAKES

Steps:

• In a small bowl, combine brown sugar and butter until blended. Spoon into 24 greased muffin cups. Drain pineapple, reserving the juice; spoon pineapple into prepared cups. Place a cherry half cut side down in the center of each., In a large bowl, combine the cake mix, eggs, oil and reserved pineapple juice. Beat on low speed for 30 seconds. Beat on medium for 2 minutes. Spoon over pineapple, filling each cup three-fourths full., Bake at 350° for 18-22 minutes or until a toothpick inserted in the center comes out clean. Immediately invert onto wire racks to cool.

PINEAPPLE UPSIDE-DOWN POUND CAKE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Spray a 10-inch fluted tube pan (such as Bundt®) with cooking spray.
• Beat cream cheese and butter together together in a bowl using an electric mixer until creamy. Add white sugar and mix until light and fluffy. Add eggs and flour in an alternating fashion, starting and ending with an egg and beating well after each addition. Add almond extract, pineapple extract, and food coloring; mix batter well.
• Pour brown sugar evenly into the bottom of the prepared pan. Arrange pineapple rings on top of sugar and place a cherry in the center of each. Pour batter evenly over pineapple.
• Bake in the preheated oven until top is golden brown and springs back when touched lightly, about 45 minutes.

PINEAPPLE UPSIDE-DOWN SALTED CARAMEL MINI BUNDT CAKES

Steps:

• Heat oven to 350°F. Grease 12-cup mini bundt cake pan. I recommend this Mini Bundt Pan.
• Heat 8-inch skillet over high heat. Add butter, brown sugar and pineapple to skillet. Let pineapple sit undisturbed 1 to 2 minutes, then stir. Add pecans, cooking and stirring frequently 2 to 3 minutes. Once pineapple is slightly golden in color, remove pan from heat; add 1 rounded tablespoon salted caramel sauce and the cranberries. Stir to incorporate.
• Divide mixture evenly among cups of mini bundt cake pan. Set aside.
• In large bowl, beat Bisquick mix, granulated sugar, milk, oil, vanilla and egg with electric mixer on low speed 30 seconds, scraping bowl constantly. Beat on medium speed 4 minutes, scraping bowl occasionally. Pour batter over pineapple and cranberries, filling cups half full.
• Bake 20 to 25 minutes or until toothpick inserted in center comes out clean. Carefully loosen sides of cakes. Immediately place heatproof serving plate (or cookie sheet) upside down over pan; turn plate and pan over. Leave pan upside down for a few minutes so brown sugar/caramel mixture can drizzle over cakes. Then tap bottoms of cups to further loosen cakes from cups. Remove pan. Cool at least 10 minutes before serving. Drizzle each cake with remaining caramel sauce and a sprinkle of flaked sea salt.