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    You are in: Home / Recipes / Pineapple Upside Down Bundt Cake Recipe
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    Pineapple Upside Down Bundt Cake

    Average Rating:

     61 Total Reviews

    Showing 1-20 of 61

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    • on March 06, 2011

      I made this cake with a can of sliced peaches and maraschino cherries.
      I followed the same recipe but first line with peaches and a cherry in between.

      Gave away as a present!

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    • on August 25, 2008

      A very pretty cake! I used pineapple cake mix, used all juice instead of part water. We enjoyed it; I will make it again. Thanks for posting.....Janet

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    • on August 21, 2008

      This is one of my all time favorite cakes and I was glad to find this recipe. The picture really sold me on trying this one it looked so pretty. I used a bundt pan and took Julie's advice about melting the sugar and butter and the sugar did dissolve good. I served with a big dollop of whip cream on top and we loved every bite!

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    • on January 02, 2008

      Made this yesterday for a Hawaiian themed party. It was a hit with everyone! I, too changed the topping to 4 TBL butter. I think next time I will also add a TBL or 2 more brown sugar for the topping.

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    • on November 12, 2007

      This was really good. I added extra butter to the bottom of the pan and left out the cherries. I used all pineapple juice instead of part water. My first time to ever make a bundt cake and it turned out wonderfully. Thanks for the recipe. Will make again!

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    • on July 08, 2007

      Thanks for posting this outstanding recipe. I actually have made it in a 9 X 13 inch glass pan, and it just came out to perfection each and every time. I followed the recipe but I added 1 1/2 Cups of Pinapple Juice/Water combination. I felt it needed the extra moisture. Great cake to take to a BBQ or Pot-Luck, everyone couldn't say enough great things about it. A keeper for sure.... Thanks for posting it Nanita.

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    • on October 28, 2006

      I used pineapple rings instead of crushed pineapple. It came out great and didn't even last the weekend. This is my new upside down cake recipe.

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    • on November 15, 2004

      I baked this cake tonight. It looks just like the picture. I was a little disappointed that the brown sugar mixture was still a little grainy. I like it a little more carmelized also. I will bake it again and I think that the next time I will melt the butter and brown sugar in an iron skillet and then pour it into the bundt pan. I believe this will give it the carmelized texture I prefer. It's definitely a keeper recipe.

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    • on May 17, 2012

      Excellent recipe! I love this version in a bundt pan and with crushed pineapple. YUM!

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    • on May 06, 2011

      I'm a beginner when it comes to baking. I baked this cake for Mother's Day tomorrow and we had a power outage in the neighborhood with 26 minutes left for the cake to bake (bundt pan). I panicked! The power was out for close to 20 minutes and the cake was still moist in the center so I kept on cooking and just readjusted my time. This cake is not hard to make! I'm not sure what happened with the other poster's whose cakes didn't turn out but mine survived and rised even when the worst thing known to man could happen in baking. It's beautiful! I followed the directions exactly and had no problems and it's hot as can be here today in Texas. I took a nibble of it and it tastes so delicious. The pineapple juice that I reserved from the crushed pineapples gave the batter such a good flavor. This is a keeper. I Love Easy!

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    • on April 18, 2011

      it's only ok

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    • on July 11, 2010

      Easy & delicious!

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    • on May 02, 2010

      I consider myself to be an excellent baker. I usually bake everything from scratch but decided to try this recipe because I needed something quick and easy to take for a work function tomorrow. When I inverted the cake, most of the pineapple topping fell off and the cake did not stay together well. I am embarrassed to serve it. It is 90 degrees and humid here today, so I don't know if that affected the product. I don't think I'll try this one again - I'll stick to my "from scratch" recipe for pineapple upside down cake.

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    • on April 21, 2010

      This is the best bundt cake I've ever made! It was easy and tastes great.

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    • on January 24, 2010

      This cake was so easy! I've never made a Pineapple Upside Down Cake before, but I made this as a gift for someone's birthday. I used 1 1/4 cups of pineapple juice (no water), 4 T. butter and added 2 T. brown sugar to the 1/2 cup in the recipe. Even though I sprayed the sides well, when I inverted the bundt pan, most of the siding stuck to the pan. It may just be my pan, but I would suggest making sure you spray very well. It still looks really nice, and now I know how it tastes because I ate the leftover siding still stuck in the pan! It's great!

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    • on January 23, 2010

    • on January 18, 2010

      My family loved this recipe! The cake went FAST!!! The only change I made to the recipe was to cook the brown sugar and butter in a sauce pan per other folks suggestions. Mine turned out a little "small" but I've been having problems with my oven temp so that could be it. I'm going to try cooking it with the pinapple juice instead of water next time. Anyway... It was quick, easy and DELICIOUS! Highly recommend!

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    • on January 12, 2010

      I did not use a bundt pan because I was short on time and wanted to bake quicker so I used a 9x13 rectangular pan. I cooked the 5 tablespoon butter and sugar in a sauce pan, then added a can of drained pineapple chunks. Then poured into the prepared rectangular cake pan. I added a can of drained crushed pinapple into the cake mix. Used only pineapple juice from the two cans instead of water. It was very good warm. I don't know if there will be any left over to taste when it's cooled. Thank you for an easy, quick and delicious cake.

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    • on August 01, 2009

      Delicious and so pretty fresh out of the bundt pan! Both kids and adults love this one!

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    • on July 19, 2009

      This cake is delicious! First time using a bundt pan. I used 5 tbsp butter and extra brown sugar and let the brown sugar and butter cook together in the pan prior to adding cake mix. This helped the brown sugar carmalize rather than remain grainy. Came out beautiful too!

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    Nutritional Facts for Pineapple Upside Down Bundt Cake

    Serving Size: 1 (102 g)

    Servings Per Recipe: 12

    Amount Per Serving
    % Daily Value
    Calories 151.5
     
    Calories from Fat 82
    54%
    Total Fat 9.2 g
    14%
    Saturated Fat 2.3 g
    11%
    Cholesterol 51.5 mg
    17%
    Sodium 38.4 mg
    1%
    Total Carbohydrate 16.5 g
    5%
    Dietary Fiber 0.3 g
    1%
    Sugars 15.7 g
    63%
    Protein 1.8 g
    3%

    The following items or measurements are not included:

    pineapple cake mix

    Detailed Nutrition Values About Nutrition Info
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