Pineapple Upside Down Bundt Cake is a unique and special way to bake and present this old family classic dessert.  It lacks nothing of the original, except that instead of being a flat cake, it is baked in a ring cake.

You can of course use a cake mix for the cake part of the dessert, but today I chose to make a cake batter from scratch.  My father is worth it I think.

But if you are wanting to really streamline the process, by all means use a cake mix. You will need a two layer sized golden cake. It will also bake a bit quicker than the from scratch cake.

Pineapple Upside-Down Bundt Cake, to make this wonderful and amazing cake you’ll need to follow the instructions and ingredients below:


1 – Duncan Hines Pineapple Supreme Cake Mix

5 – pineapple slices (no sugar added)

5 – maraschino cherries

1 – Jell-O Vanilla Sugar-free Instant Pudding (powder)

1 – 20oz can of Crushed Pineapples (no sugar added)

1 tsp dark brown sugar


1. Mix cake mix (not prepared) with entire can of crushed pineapple (juice included). Add a box of Vanilla pudding (not prepared).

2. Stir until blended.

3. In bundt cake pan, place the 5 pineapple rings on the bottom with a cherry in the center of each ring. Sprinkle the tsp. of dark brown sugar over the 5 rings.

4. Spoon cake mix over pineapple rings.

5. Bake in 325-degree oven (stone) or 350 degrees (dark, metal) for 35 to 40 minutes or until done.


Powered by Blogger.