Pineapple Upside-Down Bundt Cake
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A classic upside-down Bundt cake topped with caramelized pineapple and maraschino cherries, with a moist buttery cake underneath. Rich and comforting, perfect for celebrations.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 12- 5 tablespoons unsalted butter (1 tbsp softened for greasing pan; 4 tbsp melted for topping)
- Flour (for dusting pan)
- 1 cup packed light brown sugar
- 8 pineapple rings (from a 20-ounce can) (drained; reserve the juice)
- 8 maraschino cherries (pitted)
- 1 box yellow cake mix (15.25 ounces)
- 4 large eggs (at room temperature)
- 1 box instant vanilla pudding (3.4 ounces)
- 1/2 cup whole milk
- 1/2 cup pineapple juice (use reserved juice and add water if needed)
- 1/2 cup vegetable oil
- 1 teaspoon vanilla extract (optional)
At a glance
PER SERVING · TIME 70M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 15m
- Cook
- 45m
- Sodium
- 325mg
- Total sugar
- 47g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 106mg
- Calcium
- 31mg
- Iron
- 0.83mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 325MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.