Pineapple Upside-Down Bundt Pan Cake

Indulge in a classic dessert with a twist! Our Upside-Down Pineapple Cake - in a Bundt Pan, features a luscious layer of caramelized pineapple slices and maraschino cherries, nestled in a rich, buttery brown sugar glaze. This delightful cake is made with a moist yellow cake mix, enhanced with the tropical sweetness of pineapple juice and a hint of vanilla. Baked to perfection, it's served warm and pairs beautifully with a scoop of ice cream or a dollop of fresh whipped cream. Perfect for any occasion, this cake is sure to impress and satisfy your sweet tooth.

INGREDIENTS

113g/ 1/2 cup unsalted butter (split into two - 56g/1/4 cup portions, both melted)

200g/1 cup light brown sugar (packed)

567g/20oz pineapple slices (drained, reserve the juice, cut slices in half {or 1/4's depending on your bundt pan})

20 maraschino cherries (stems removed)

375g/13.25oz yellow cake mix (do not use the boxed instructions/ingredients)

3 large eggs (at room temperature)

water (enough to total 236ml/1 cup with pineapple juice)

1-2 teaspoon vanilla extract

METHOD

Preheat your oven to 350°F/175°C. Butter and flour your bundt pan well.

Let's talk with the topping, pour a quarter cup of melted butter into your bundt pan. Then spread the brown sugar evenly over the butter. Making sure you cover the entire bottom of the pan.

Now, arrange the halved pineapple slices around the bottom of your pan. Place a cherry between each slice of pineapple. Make sure everything is nestled nicely in the sugar/butter mixture at the bottom of the pan.

Pour the reserved pineapple juice into a measuring cup, top up with cold water to reach the 236ml/1 cup measure mark.

In a mixing bowl beat together the cake mix, eggs and water & pineapple juice mixture, the second portion of melted butter and vanilla extract for about two minutes until JUST combined. You can use a whisk or an electric mixer to do this, just make sure it's a smooth batter but do not over mix!

Gently pour your batter into the bunt pan, trying not to disturb the pineapple and cherries.

Pop the pan into your oven for 30 to 35 minutes until I cake tester, toothpick, knife comes out a clean.

We're going to do self release! When the cake is done, place a plate over it, using tea, towels or oven mitts flip the plate over. Within five minutes the cake should release from the pan and drop onto the plate. once this happens, lift off the bundt pan and allow the cake to cool slightly.

Serve warm with ice cream, fresh whipped cream, or by itself.

Notes:

If you don't have a bundt pan, it is perfectly fine to use a regular baking pan.

In the video you might see me using raspberries along with the cherries, I'm not a huge fan maraschino cherries.

Pineapple slices can be left whole or cut.

Resist opening the oven door for the first 30 minutes, the sudden change in temperature can cause the cake to fall.

Simply delicious!