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Say hello to your new favorite dessert—this pineapple upside down bundt cake is a deliciously moist treat that’s bursting with flavor! This recipe combines the classic flavors of pineapple and cherries in a stunning bundt shape, making it not only delicious but also a showstopper. The moist cake is infused with tropical sweetness and topped with caramelized fruit, creating a perfect balance of flavors in every slice. Using canned pineapple and maraschino cherries, this retro cake is perfect any time of year.
This delicious pineapple upside down Bundt cake is perfect for pretty much any occasion. It’s amazingly light, moist, sweet, and fruity. And it’s easy to prepare.
You might also enjoy rum Bundt cake, a limoncello Bundt cake, cream cheese-filled chocolate Bundt cake, or cute mini strawberry Bundt cakes.
Why You’ll Love It
So delicious: If you enjoy fruity cakes, you’re going to love this tasty recipe!
Not hard to make: Despite its elegant look, this is actually a straightforward cake to whip up.
A versatile treat: Serve it at a party, make it for a special occasion or even serve a slice for brunch.
Pineapple Cherry Bundt Cake Ingredients
A complete list of ingredients and amounts can be found in the recipe card below.
All-purpose flour: A baking staple you’re sure to have on hand.
Baking powder: For a light, fluffy texture.
Butter: For flavor and to help keep the cake moist.
White sugar: To sweeten it.
Eggs: You need whole eggs and egg yolks too.
Vanilla extract: Pairs so well with the fruity flavors.
Sour cream and whole milk: For plenty of moisture in the finished cake.
Pineapple slices: You need a can of pineapple rings.
Maraschino cherries: Not just for garnishing your cocktail!
Ground cinnamon: Adds a warm, earthy flavor.
How to Make Pineapple Upside Down Cake in a Bundt Pan
For more detailed instructions with weights and measurements, jump to the printable recipe card.
Make the flour mixture: Combine the flour with the baking powder, baking soda, and salt.
Make the cake mix: With a stand mixer, cream the butter with the sugar and then add the eggs, egg yolks, vanilla, and pineapple juice, mixing between each addition. Add the sour cream, half the flour mixture, the milk, and the rest of the flour mixture. Mix until the batter is the consistency of soft serve ice cream.
Make the cinnamon sugar: Combine the cinnamon with the brown sugar.
Prepare your Bundt pan: Grease the pan with vegetable oil, butter or shortening, and then add some flour, shaking out any excess. Pour in the melted butter and then add the cinnamon sugar mixture.
Fill the Bundt pan: Press the pineapple ring halves into the Bundt pan, alternating with the cherries. Pour over the cake batter and spread it out evenly.
Bake the pineapple upside down Bundt cake: Bake in a preheated oven, covering with foil partway through. Remove the cake from the oven, let it rest and then invert it on to a plate. Let it sit for an hour at room temperature before slicing and serving.
Substitutions and Variations
Gluten-free option: If you want a gluten-free version, use gluten-free flour.
Pineapple rings: Canned pineapple works fine but fresh pineapple can be used if you prefer. You’ll need to ensure it’s evenly sliced for layering. Keep in mind that canned pineapple slices are precooked and sweeter. You could use canned crushed pineapple but then it won’t look as pretty.
Cherries: You could use fresh pitted cherries if you wanted to, but I love the sweetness and bright red color of maraschino cherries so I prefer those.
Cinnamon: Sub ground ginger or ground nutmeg.
Cake mix: Feel free to experiment with a yellow cake mix or pineapple cake mix instead of making the cake batter yourself. The result should be quite similar.
Serving Suggestions
Appetizers: Begin your meal with one of these warm appetizers.
Main dish and sides: Next up, enjoy slow cooker chicken gyros with homemade tzatziki, or how about chorizo rigatoni with an iceberg wedge salad?
Dessert: Finish strong by serving up a slice of this delectable homemade pineapple upside down Bundt cake!
How to Store Pineapple Upside Down Bundt Cake
Store: Refrigerate any leftover slices in an airtight container or wrapped tightly in plastic. The cake will last up to 4 days.
Freeze: You can freeze the cake in an airtight container for up to 3 months.
Thaw: Defrost it in the refrigerator overnight.
Top Tips
Check doneness: To ensure the cake is done, insert a toothpick or skewer into the thickest part of the cake; if it comes out clean or with a few crumbs, the cake is ready.
Baking it a day ahead? Store it in an airtight container at room temperature or in the refrigerator if you prefer it chilled.
Inverting the cake: Don’t wait too long to invert this cake since the brown sugar will continue to caramelize in the cake pan if left there too long.
Upside Down Bundt Cake FAQs
Bundt cakes typically require longer baking times due to their size and the density of the batter. The unique design of a Bundt pan, with its central tube, helps heat distribute evenly, but the cake must be baked fully to make sure the center sets properly. Avoid underbaking, as the structure of the cake depends on being fully cooked.
Thoroughly grease and flour the pan or use a baking spray with flour. Pay special attention to the intricate details of the pan. You could also use a homemade pan release dusted with flour for this recipe.
Allow the cake to cool in the pan for 10 or 15 minutes. Put a serving plate over the pan and carefully flip it over. Gently lift the pan to release the cake.
From Scratch Pineapple Upside Down Bundt Recipe
Pineapple Upside Down Bundt Cake
Equipment
- Bundt Pan Nonstick 10 x 4-Inch Fluted
- Stand Mixer with Paddle Attachment
Ingredients
For the Cake Batter:
- 2½ Cups all purpose flour
- 2 Teaspoons baking powder
- ½ Teaspoon salt
- 1 Cup butter, (2 sticks) at room temperature
- 1¾ Cups granulated white sugar
- 2 eggs , at room temperature
- 2 egg yolks
- 2 Teaspoons vanilla extract
- ¼ Cup pineapple juice, reserved from the canned pineapple
- ¼ Cup sour cream
- ½ Cup whole milk
Additional Ingredients:
- ¼ Cup butter, melted
- ½ Cup light brown sugar
- 1 Teaspoon ground cinnamon
- 20 maraschino cherries, stems removed
- 1 Can pineapple slices, 20-Ounce can, drained and slices cut in half to get 20 half-slices
- shortening, butter or oil, for greasing
- flour, for dusting
Instructions
- Preheat the oven to 325°F.
- Grease a Bundt pan generously with butter, oil or shortening and sift in enough flour to coat. Dump out any excess flour and set the pan aside.
- In a mixing bowl, combine the flour, baking powder, baking soda, and salt, then set aside.
Prepare the Cake Batter:
- In the mixing bowl of a stand mixer, add the butter and granulated sugar.
- Mix with the paddle attachment at high speed until pale in color with a sandy texture.
- Add the eggs one at a time, mixing to combine.
- Add the egg yolks and continue mixing at low speed.
- Add the vanilla and pineapple juice and mix until combined.
- Add the sour cream and continue mixing.
- Add half the flour mixture to the batter, then add the milk and mix in the remaining flour mixture.
- Increase to medium speed (around speed 4 or 5) and beat for a minute, then set aside. *Note: The batter will come together and resemble soft serve ice cream once completely incorporated.
- In a small bowl, combine the brown sugar and cinnamon.
Assemble the Bundt Cake in the Pan:
- Pour the melted butter into the bottom of the greased Bundt pan, then sprinkle it in the brown sugar cinnamon mixture.
- Arrange the pineapple halves cut side up into the grooves of the Bundt pan, gently pressing into the butter/brown sugar mix and alternating with cherries in between each pineapple slice.
- Pour the batter over the pineapple/cherries and spread evenly using a spatula.
Bake the Bundt Cake:
- Bake on the center rack for 70 to 90 minutes, covering with a piece of foil after 35 minutes of baking to avoid burning the ‘bottom.’
- Once a toothpick inserted into the center comes clean, remove it from the oven.
Cool and Slice:
- Allow to sit for 10 minutes, then carefully invert the pound cake onto a serving plate.
- Don’t eat it yet – it’s very hot! The cake must cool for at least an hour at room temperature before serving.
- Once the cake is cool, slice and serve.
Notes
Baking it a day ahead? Store it in an airtight container at room temperature or in the refrigerator if you prefer it chilled.
Inverting the cake: Don’t wait too long to invert this cake since the brown sugar will continue to caramelize in the cake pan if left there too long.
Nutrition
This gorgeous pineapple upside down Bundt cake is so delicious. It’s perfectly sweet and fruity, and it’s ideal to spoil the family or to serve if you have guests coming over. The combination of cherries and pineapple is really special and the Bundt pan design gives the upside down cake a fancy look. It’s ideal for those special occasions and you can even make it a day ahead.
Other Recipes to Try
Bella Bucchiotti
Bella Bucchiotti is a Canadian-based syndicated food, travel, and lifestyle writer, photographer, and creator at xoxoBella. She founded xoxoBella in 2015, where she shares her love for food, dogs, sustainability, fitness, crafts, outdoor adventures, travel, and philanthropy to encourage others to run the extra mile, try new recipes, visit unfamiliar places, and stand for a cause. Bella creates stress-free and family-friendly recipes for weeknight dinners and festive feasts.
I made this for a family snack and everyone loved it! My kids are already asking me to bake it again.
This cake is stunning and delicious. Every slice feels like a tropical treat!
This dessert stole the show! The caramelized pineapple topping was absolutely delicious.