Pineapple Upside-Down Bundt Cake

Total Time: Prep: 15 min. Bake: 1 hour + cooling,Makes: 16 servings

This upside-down pineapple Bundt cake, which is a variation on the classic confection, couldn’t be easier because it starts with a cake mix. —Pat Remour, East Moline, Illinois


  • 1 can (20 ounces) crushed pineapple
  • 1/3 cup packed brown sugar
  • 3 tablespoons butter, melted
  • 8 maraschino cherries
  • 8 pecan halves
  • 1 package (16 ounces) pound cake mix
  • 1 teaspoon grated lemon zest
  • 1 teaspoon vanilla extract
  • Whipped topping, optional


  1. Preheat oven to 325°. Drain pineapple, reserving juice. Combine 1/2 cup pineapple, brown sugar, butter and 3 tablespoons of pineapple juice. Spoon into a greased 10-in. fluted tube pan. Alternate cherries and pecans over the sugar mixture.
  2. Prepare cake batter according to package directions, substituting reserved pineapple juice for water. Stir in lemon zest, vanilla and remaining pineapple. Spoon over cherries and pecans.
  3. Bake until a toothpick inserted in the center comes out clean, 60-70 minutes. Cool for 10 minutes before removing from pan to a wire rack; cool completely. If desired, serve with whipped topping and additional cherries.


1 piece: 187 calories, 5g fat (2g saturated fat), 29mg cholesterol, 127mg sodium, 36g carbohydrate (25g sugars, 0 fiber), 2g protein.

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