Pineapple Upside Down Bundt Cake

Serving 16 slices 


  • 1/4 cup butter
  • 1/2 cup brown sugar
  • 1/2 tsp cinnamon
  • 24 oz can of pineapple rings
  • Maraschino cherries
  • 1 box Duncan Hines pineapple cake mix or yellow cake mix
  • 3 large eggs
  • 1/3 cup vegetable oil
  • 1/2 cup water plus 1/2 cup pineapple juice from can
  • 12 cup bundt pan

  1. Preheat Oven to 350 degrees
  2. Grease a bundt pan with non-stick baking spray with flour.
  3. In a small sauce pan, melt butter and brown sugar, cinnamon until evenly melted.  Pour evenly into a greased Bundt pan.
  4. Open can of pineapple rings, Drain pineapple juice into measuring cup. Set a side.
  5. Layer pineapple rings over the butter and brown sugar mixture at the bottom of pan and placing a cherry in the center of ring and on the outside
  6. Add cake mix, eggs, oil and 1/2 cup of water, 1/2 cup of pineapple juice to make batter in bowl.
  7. Pour slowly over pineapple design. Bake for 35 minutes or until center is set.
  8. Cool 10 minutes in the pan on wire rack, then turn out onto serving tray.