Pineapple Upside-Down Bundt Cake

 

A Retro Showstopper That Never Lets You Down

This Pineapple Upside-Down Bundt Cake is a beautiful twist on the classic retro dessert everyone loves. Featuring a glossy caramelized pineapple topping, sweet cherries, and a soft, buttery vanilla cake, this bundt version delivers all the nostalgic flavor with an elegant presentation that’s perfect for holidays, family gatherings, or special occasions.

Moist, rich, and visually stunning, this cake proves that timeless recipes never go out of style.

Why You’ll Love This Pineapple Upside-Down Bundt Cake

• Classic retro flavors with a modern bundt shape
• Moist, tender cake with caramelized pineapple topping
• Perfect for entertaining and celebrations
• Made with simple pantry ingredients
• Beautiful presentation without extra effort

Ingredients

For the Pineapple Topping

• ½ cup unsalted butter
• 1 cup packed brown sugar
• 1 can (20 oz) pineapple slices, drained (reserve juice)
• Maraschino cherries (optional, for decoration)

For the Cake Batter

• 2½ cups all-purpose flour
• 2 teaspoons baking powder
• ½ teaspoon baking soda
• ½ teaspoon salt
• ½ cup unsalted butter, softened
• 1½ cups granulated sugar
• 3 large eggs
• 1 teaspoon vanilla extract
• ¾ cup pineapple juice (from the can)
• ½ cup sour cream or Greek yogurt

How to Make Pineapple Upside-Down Bundt Cake

1. Prepare the Pan

Preheat your oven to 350°F (175°C). Generously grease a 10–12 cup bundt pan, making sure to coat all the grooves well to prevent sticking.

2. Make the Pineapple Topping

Melt the butter and pour it evenly into the bottom of the bundt pan. Sprinkle the brown sugar evenly over the butter.

Arrange the pineapple slices on top of the sugar mixture, trimming them as needed to fit the shape of the pan. Place maraschino cherries in the centers of the pineapple slices if desired.

Make the Cake Batter

3. Mix the Dry Ingredients

In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.

4. Cream the Butter and Sugar

In a large bowl, beat the softened butter and granulated sugar until light and fluffy, about 3–4 minutes.

Add the eggs one at a time, beating well after each addition. Mix in the vanilla extract.

5. Combine Wet and Dry Ingredients

Add the dry ingredients to the batter in alternating additions with the pineapple juice and sour cream, beginning and ending with the dry ingredients. Mix just until combined—do not overmix.

Bake the Cake

6. Assemble and Bake

Carefully spoon the cake batter over the pineapple topping in the bundt pan. Smooth the top evenly.

Bake for 45–55 minutes, or until a toothpick inserted into the cake comes out clean.

7. Cool and Invert

Allow the cake to cool in the pan for 10–15 minutes. Then place a serving plate over the pan and carefully invert the cake.

Let it rest for a minute before lifting the pan to reveal the caramelized pineapple topping.

Tips for the Perfect Bundt Cake

• Grease the bundt pan thoroughly to avoid sticking
• Let the cake cool slightly before flipping
• Use room-temperature ingredients for best texture
• Don’t overbake—this keeps the cake moist

Serving Suggestions

• Serve warm or at room temperature
• Add whipped cream or vanilla ice cream
• Perfect with coffee or tea

Storage & Make-Ahead Tips

• Store covered at room temperature for up to 2 days
• Refrigerate for up to 4 days
• Reheat slices briefly in the microwave if desired

Recipe Information

• Prep Time: 20 minutes
• Bake Time: 45–55 minutes
• Total Time: About 1 hour 15 minutes
• Servings: 12
• Calories: ~380 kcal per serving