Pineapple Upside Down Bundt Cake

Ron and Sandy have been making this Pineapple Upside Down Bundt Cake all season, using a 10″ bundt pan and a 12″ Dutch Oven.  It is spectacular on the table and tastes delicious.


Pineapple Upside Down Bundt Cake


  • 1/2 cup butter (1 stick) melted
  • 1/2 cup packed brown sugar
  • 1 can pineapple rings in 100% juice (reserve the juice)
  • 1 jar maraschino cherries
  • 1 box yellow or pineapple cake mix
  • 1 box (4 serving size) instant vanilla pudding
  • 3 eggs
  • 1/3 cup vegetable oil
  • 1 cup milk + juice from pineapple can


  1. Preheat Dutch Oven to 350 degrees F.
  2. Prepare the bundt pan by generously applying baking spray (pan release spray for baking)
  3. Melt the butter and evenly pour into the bottom of the pan; sprinkle with brown sugar.
  4. Cut the pineapple rings in half and alternate with the maraschino cherries in bundt pan, as shown in the picture. Set aside.
  5. Drain the pineapple juice into a measuring cup and add enough milk to make 1 cup of liquid.
  6. In a large bowl, stir the cake mix and pudding mix together; add milk and pineapple juice, eggs and vegetable oil. Stir until just combined.
  7. Carefully pour batter over the fruit in the bundt pan. Place in preheated Dutch Oven and bake until a skewer comes out clean.
  8. Cool for 10 minutes in the pan; slide a knife around the edges, including the inner ring; invert onto a serving plate.


For a 350 degree F 12" Dutch Oven, use 17 coals above and 8 coals below.

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