Pineapple Upside Down Bundt Cake with Cake Mix (Easy Recipe)

Some cakes just feel like a hug from the past, and pineapple upside down cake is one of them. With its glossy fruit topping and caramelized glaze, this retro dessert has been gracing American tables since the 1950s. And while most of us remember it from a square pan, I’ve always loved the Bundt cake version—it looks elegant, slices easily, and is every bit as nostalgic.

This recipe is extra special for me because I made it for my brother’s 64th birthday. He lives in a group home and has had health challenges, but he has the sweetest tooth and the biggest smile when I bring him homemade desserts. This year, I wanted to do something really special, so I pulled out my Bundt pan and baked this beauty. When I flipped it out, it was a masterpiece—the cherries glowing red, the pineapple golden and glossy. The best part? He loved every bite.

Why You’ll Love This Recipe

Easy with cake mix – Less measuring, more memories.
Retro classic with a twist – Bundt pan style for a show-stopping look.
Sweet and tangy glaze – Brown sugar and butter caramelize under the fruit.
Perfect for celebrations – Easy to slice and serve for birthdays, holidays, or church potlucks.
Nostalgia on a plate – A dessert your grandma probably made, ready for your modern table.

Ingredients

1/2 cup butter, melted
1/2 cup brown sugar
1 (15.25 oz) can pineapple slices in juice, drained (reserve juice)
1 jar maraschino cherries
1 (15.25 oz) box pineapple or yellow cake mix
1 cup reserved pineapple juice (add water if needed to reach 1 cup)
1/3 cup vegetable oil
3 eggs

Tip: Cutting pineapple slices in half makes them fit neatly along the Bundt ridges, while cherries pop with color between each slice.

Step-by-Step Instructions

Step 1: Prepare the Pan

Grease your Bundt pan well (I like Pam spray). Pour melted butter into the bottom, sprinkle with brown sugar.

Step 2: Arrange the Fruit

Cut pineapple slices in half and place them rounded side down in each pan ridge. Place one cherry between each pineapple slice.

Step 3: Mix the Cake Batter

In a large bowl, combine cake mix, pineapple juice (plus water if needed), oil, and eggs. Beat with a mixer for 2 minutes.

Step 4: Bake the Cake

Pour batter gently over the fruit in the pan. Bake at 350°F for 45–50 minutes, or until a toothpick comes out clean.

Step 5: Flip and Reveal

Cool for 10–15 minutes on a wire rack. Invert onto a serving plate and carefully lift the pan. The fruit should be golden, glossy, and picture-perfect.

Expert Tips & Troubleshooting

Fruit sticking? Make sure pan is well-greased and let cake rest 10–15 minutes before flipping.
No pineapple juice? Substitute orange juice or water.
Want extra glaze? Add 2 more tablespoons brown sugar before layering fruit.
Bundt pan too detailed? Stick with a smooth-sided Bundt for clean fruit design.

Variations & Serving Ideas

Tropical Twist: Use crushed pineapple instead of slices.
Cherry Lovers: Add extra cherries for a more colorful design.
Coconut Glaze: Sprinkle sweetened coconut flakes into the pan before fruit.
Mini Cakes: Bake in mini Bundt pans for individual servings.

Storage & Make-Ahead Notes

Store covered at room temperature for 2 days.
Refrigerate up to 5 days.
Freeze slices individually, wrapped in plastic + foil, up to 2 months.

FAQs

Can I use fresh pineapple?
Yes, but canned gives consistent sweetness and moisture.

Can I make this in a regular pan?
Yes—use a 9×13 pan and reduce bake time to 35–40 minutes.

Do I need to use pineapple cake mix?
No, yellow cake mix works perfectly too.

Why did my fruit sink?
The batter may have been too thin or pan not cooled slightly before baking

Conclusion

This Pineapple Upside Down Bundt Cake is more than a recipe—it’s a celebration of family, retro charm, and a little sweetness that brightens any day. Have you made this cake before? Share your memories in the comments, and don’t forget to 📌 save it to Pinterest for later!