Best Pineapple Bundt Cake Recipes

PINEAPPLE UPSIDE-DOWN BUNDT® CAKE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease fluted tube pan (such as Bundt®) with cooking spray with flour.
• Pour melted butter into the bottom of the prepared pan. Sprinkle brown sugar evenly on top. Drain pineapple rings over a measuring cup; reserve juice. Cut rings in half. Alternate placing halved pineapple rings and maraschino cherries around the pan. Set aside.
• Combine cake mix and pudding mix in a large mixing bowl. Pour enough milk into the reserved pineapple juice to make 1 cup of liquid; add to cake and pudding mixture. Pour in vegetable oil. Mix on low speed, adding 1 egg at a time until blended. Increase speed to medium; mix until thoroughly combined and smooth, about 2 minutes. Pour batter over pineapples and cherries in the pan.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, 33 to 40 minutes. Let cool for 10 minutes before removing from pan.

PINEAPPLE UPSIDE-DOWN BUNDT CAKE

Steps:

• Heat oven to 350°F. In 12-cup fluted tube (bundt) cake pan, pour melted butter. Sprinkle brown sugar evenly over butter. Line bottom of pan with pineapple slices. Place 1 cherry to center of each pineapple slice.
• In large bowl, beat cake mix, pineapple juice, oil and eggs with electric mixer on low speed until moistened; beat 2 minutes on high speed. Pour into pan over fruit.
• Bake 40 to 45 minutes or until cake is golden brown and springs back when touch lightly. Cool cake in pan 10 to 15 minutes. Plate heatproof plate upside down over pan; turn plate and pan over. Remove pan. Serve warm or cool.

PINEAPPLE BUNDT CAKE

Steps:

• In a large bowl, cream butter and sugar until light and fluffy. Beat in the eggs, egg whites and extract until well blended. Combine flour and baking powder; gradually add to creamed mixture, beating well after each addition. Stir in pineapple. , Pour into a greased 10-in. fluted tube pan. Bake at 350° for 55-60 minutes. Cool for 10 minutes before removing from pan to a wire rack to cool completely. In a small bowl, combine glaze ingredients. Drizzle over cake.

CARROT & PINEAPPLE BUNDT CAKE WITH CREAM CHEESE FROSTING

Steps:

• CAKE: Grease and lightly flour bundt pan.
• In a large bowl mix together flour, sugars, cinnamon, baking powder, baking soda, and salt.
• Drain crushed pineapple reserve the drained juice.
• In medium sized bowl separate bowl mix the pineapple juice, eggs, vegetable oil, vanilla and mix well.
• Add wet ingredients into the dry ingredients. Mix for 3 minutes or until well incorporated.
• Stir in carrots, crushed pineapple and chopped pecans.
• Pour into pan and Bake at 325°F for 1 1/4 hours (check after one hour with a toothpick and remove cake when the pick comes out dry).
• Let the cake cool for 20 mins in the pan and then turn out onto cooling rack. Do not frost till completely cool.
• ICING/FROSTING: Mix sugar, cream cheese, butter, milk and vanilla. Fold in chopped pecans and spread onto cool cake.

PINEAPPLE UPSIDE DOWN BUNDT CAKE

Steps:

• Preheat oven to 350°F.
• Melt butter in bundt pan in oven.
• Spray cooking spray on the parts of the pan that aren't covered by the melted butter.
• Sprinkle brown sugar over melted butter.
• Place maraschino cherries on top of sugar.
• Spread crushed pineapple over all.
• Mix cake ingredients according to the package directions regarding time and mixer speeds.
• Pour cake mix over topping ingredients in pan.
• Bake for 40 minutes, until golden brown.
• Test for doneness, knife or toothpick inserted should come out clean.
• Immediately invert onto serving platter and remove pan carefully so none of the topping stays in the pan.
• Cool completely before serving.

PINEAPPLE UPSIDE DOWN BUNDT CAKE

Steps:

• 1. Preheat oven to 350 degrees
• 2. Spray the bundt pan with Pam no-stick baking spray with flour. Make sure to get every nook and cranny.
• 3. Melt butter and pour evenly into the bottom of the pan. Sprinkle with brown sugar. Cut pineapple rings in half and alternate with cherries around pan and set aside.
• 4. In a large mixing bowl stir cake mix and pudding mix together. Drain the pineapple juice into measuring cup and add enough milk to make 1 cup of liquid and add to cake/pudding mixture. Add oil. Then add eggs one at a time to cake/pudding mixture until thoroughly mixed with a mixer on medium speed for approx 2 minutes.
• 5. Carefully pour the batter over the fruit and bake for 33 to 36 minutes. To avoid spills, make sure to put the bundt pan on a baking sheet.
• 6. Cool 10 minutes in the pan. Slide knife around edges and center. Invert cake onto serving tray. Slice between the pineapples and serve warm or at room temperature.

JAMAICAN BANANA PINEAPPLE BUNDT CAKE

Steps:

• Preheat oven the 350°F.
• Sift together dry ingredients.
• Add the bananas, undrained pineapple/syrup, sugar, eggs, and vanilla.
• Stir all together but do not beat.
• Pour into greased Bundt pan.
• Bake for approx 1 hour to 1 hour 15 minutes-keep checking for doneness when a wooden toothpick comes out clean.
• Let cake sit in pan fro about 10 minutes then remove and cool on a rack.
• When cake is cool, sprinkle with powdered sugar.

PINEAPPLE BUNDT CAKE

Steps:

• Cake--preheat the oven to 350°.
• Grease a 10-cup Bundt pan.
• Using an electric mixer fitted with the paddle attachment, beat the butter and the 2 cups sugar on med-high speed until light and fluffy, about 3 minutes.
• Add the eggs, 1 at a time, beating on medium speed after each addition until incorporated.
• Add the flour and salt and mix on med-low speed just until incorporated.
• Reserve 2 tablespoons of the drained pineapple to use for the syrup; stir the remaining pineapple and vanilla into the batter.
• Spoon the batter into the prepared pan.
• Bake until a toothpick inserted into the center comes out clean, about 50 minutes.
• Syrup--in a large saucepan set on med-high heat, stir together the 1 cup sugar and reserved pineapple syrup; bring to a boil.
• Decrease the heat to medium and continue cooking, stirring, until the mixture thickens, about 5 minutes.
• Remove from heat and stir in the 2 tablespoons reserved pineapple; set aside.
• To finish--cool the cake in the pan for about 10 minutes.
• Using thin wood or metal skewers, poke holes in the cake 1 to 1 1/2 inches apart, reaching almost to the bottom.
• Pour the pineapple syrup evenly over the cake.
• Let it sit another 10 minutes to let the syrup penetrate; invert the cake onto a cake stand or plate.
• Dust with powdered sugar.
• Serve warm or at room temperature.

PINEAPPLE UPSIDE DOWN BUNDT CAKE

Steps:

• 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. , 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. , Bake at 325° for 60-70 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack; cool completely.

PINEAPPLE-CHERRY UPSIDE DOWN BUNDT CAKE

Steps:

• Preheat the oven to 350 degrees Fahrenheit (175 degrees Celsius). Spray a bundt pan with nonstick spray.
• Evenly pour the melted butter into the bottom of the bundt pan and top with the brown sugar.
• Cut the pineapple rings in half and, alternating with the cherries, place into the butter-brown sugar mixture in the bottom of the pan.
• In a large bowl, combine the cake and pudding mixes together. Add the reserved pineapple juice and milk. Add the eggs and vegetable oil, and mix until fully blended.
• Pour the batter evenly over the pineapple and cherries.
• Bake for 30 minutes, following the cake mix instructions for a bundt pan, until an inserted toothpick comes out clean.
• Cool the cake for about 10 minutes before running a knife around the edges and inner ring of the pan. Invert onto a serving plate and slice between pineapple rings to serve.
• Tip.
• When you add the reserved pineapple juice and milk in step 4, they should equal 1 cup of liquid. If you like, you can first pour the reserved pineapple juice into a liquid measuring cup. Add enough milk until you have 1 cup of liquid. Add the liquid to the combined cake-and-pudding mix, then proceed with the recipe.

PINEAPPLE BUNDT CAKE

Steps:

• In a large bowl, add all the ingredients.
• Beat for 2 minutes at medium speed.
• Pour into a greased and floured 10-inch bundt pan.
• Bake at 325 degrees for 55 to 60 minutes.
• Cake is done when toothpick inserted in center of cake, comes out clean.
• Cool for 20 minutes before removing from pan.
• Serves 12-15 people.
• Note: Instant pudding mix used in this recipe should be: 1-(3.4 ounce) box.
• Also, if you can't find boxed pineapple flavored cake mix, use a boxed yellow cake mix, (I used Pillsbury Moist Yellow Cake Mix) and instead of the water, I used Dole Pineapple Juice (Not From Concentrate). This came in a 6 pack of (6-ounce) cans each. And with some of the remaining leftover pineapple juice, I used it to mix with confectioners' sugar, to glaze the cake after it cooled somewhat.
• One other thing I wanted to mention, the other day I made this cake, but using a yellow cake mix, instant coconut cream pudding, 4 eggs, the boxed pineapple gelatin, and added 8 ounces of pineapple juice, but for some reason I forgot to add the 1/3 cup of vegetable oil. But low and behold, the cake still turned out great. It may not have rised as much, but the cake was still quite moist and tasted great!

PINEAPPLE POKE BUNDT CAKE

Steps:

• 1. Preheat oven to 350 F. Spray 12-cup bundt pan with cooking spray. Drain pineapple; measure 3/4 cup juice to use with cake mix. Reserve remaining juice for soaking mixture.
• 2. Beat cake mix, pudding mix, eggs, oil and 3/4 cup juice in large bowl with electric mixer for 2 min. Add 1 tablespoon vanilla. Fold in crushed pineapple. Pour into pan.
• 3. Bake 38-40 min. or until toothpick comes out clean.
• 4. Combine remaining pineapple juice, powdered sugar and melted butter in a small bowl while cake is baking. Add 1 tablespoon vanilla.
• 5. Remove cake from oven and set on a wire rack. Poke holes in cake with skewer at 1/2-inch intervals while still hot and in pan. Pour soaking mixture over cake (Note: if soaking mixture starts to pool, poke additional holes).
• 6. Allow to cool in pan 30-40 min., then flip cake upside down onto serving platter; remove pan. Cool completely then drizzle with glaze
• 7. GLAZEC: Combine powdered sugar and milk; whisk until completely combined. Cover with plastic wrap until ready to use

CARROT & PINEAPPLE BUNDT CAKE

Steps:

• 1. CAKE: Grease and lightly flour bundt pan. In a large bowl mix together flour, cinnamon, baking powder, baking soda, and salt.
• 2. Drain crushed pineapple reserve the drained juice. In medium sized separate bowl mix the pineapple juice, eggs, vegetable oil, vanilla and mix well.
• 3. Add wet ingredients into the dry ingredients. Mix for 3 minutes or until well incorporated. Stir in carrots, crushed pineapple and chopped pecans. Pour into pan and bake at 325 degrees for 1 1/4 hours (chick after one hour with a toothpick and remove cake when pick comes out dry).
• 4. Let the cake cool for 20 minutes in the pan and then turn out onto cooling rake. Do not frost till completely cool.
• 5. Frosting: Mix sugar, cream cheese, butter, milk and vanilla. Fold in chopped pecans and spread onto cool cake.

HAWAIIAN PINEAPPLE BUNDT CAKE

Steps:

• 1. Beat Bisquick, flour, soda together. Beat one cup of the sugar, sour cream, 1/2 cup of the margarine, eggs and vanilla extract for 3 minutes. Add flour mixture and beat for one minute more. Mix in pineapple and two tablespoons of rum or rum flavoring.
• 2. Pour into a well greased bundt pan and bake at 350 degrees for 45 minutes. To make the glaze, combine 3/4 cup of sugar, 1/4 cup margarine and the reserved pineapple juice. Stir over low heat to blend. Add 2 Tbs rum or rum flavoring and stir well. Remove cake from oven and spoon half of glaze over cake. After it has set, spoon on the rest. Sprinkle with nuts.

PINEAPPLE UPSIDE-DOWN BUNDT CAKE RECIPE - (3.9/5)

Steps:

• Generously grease and flour* a 12-cup Bundt cake pan. Pour melted butter in the bottom of pan and crumble the brown sugar over it. Arrange the pineapple pieces upright (rounded side down) in the bottom of the Bundt pan (over the butter and brown sugar), pressing them down lightly. Place a cherry between each pineapple slice, pressing down lightly. Set aside. In a mixing bowl, whisk together the flour, cornstarch, baking powder, and salt; set aside. Preheat oven to 350 F. In a separate large mixing bowl, and using a hand mixer, cream the butter until fluffy. Slowly beat in the sugar while the mixer is running on low speed. After all the sugar has been blended, increase mixer speed to medium and beat until fluffy. Beat in the oil, scraping down the sides of the bowl with a rubber spatula. Add the vanilla. Beat in the eggs, one at a time, beating well after each addition. Using low speed, add the flour mixture alternately with the milk in three additions, beginning and ending with flour mixture, beating just until each addition is incorporated. Do not overmix. Pour the batter into the pan on top of the pineapple and cherries. Bake at 350 degrees for 30 minutes, then reduce oven temperature to 325 and continue baking about 20 additional minutes, or until center tests done with a wooden toothpick. Remove cake from the oven and cool in pan on a wire cooling rack for 10 minutes. Loosen edges of cake from the pan with a thin bladed paring knife then carefully invert cake onto a serving plate. Cool completely on the wire rack. Serve with or without whipped cream or whipped topping. *NOTE* I used a homemade cake pan release instead of greasing and flouring. Simply mix together equal parts of melted and slightly cooled vegetable shortening, vegetable oil, and all-purpose flour. Generously brush the inside of cake pan with the mixture. (I mixed 2 Tbls. each and had plenty to brush over the pan twice).

COCONUT PINEAPPLE BUNDT CAKE

Steps:

• Preheat the oven to 350°F. Generously butter a 3-quart Bundt pan; dust the pan with flour, shaking out any excess.
• In a medium mixing bowl, combine 1/2 cup of the flour with 2 cups of the flaked coconut, the pineapple, and walnuts; set aside.
• Whisk together the remaining 2 1/2 cups flour, the baking powder, baking soda, and salt in a medium bowl. Combine the butter and sugar in the bowl of a standing electric mixer fitted with the paddle attachment and beat until light and fluffy. Beat in the eggs, one at a time, then the vanilla and crème de cacao. Alternately stir in batches of the flour and 1 cup of the coconut milk, beginning and ending with the dry mixture. Fold in the coconut-pineapple-nut mixture. Transfer the batter to the prepared pan and use a rubber spatula to smooth the top.
• Bake until the top is golden brown and a tester inserted near the center of the cake comes out clean, about 1 hour and 10 minutes. Cool the cake in the pan for 5 minutes. Turn the cake out onto a wire rack; cool completely.
• While the cake cools, place the remaining cup of flaked coconut on a baking sheet, and toast in the oven for 5 to 6 minutes, until golden brown.
• To make the glaze, whisk the confectioners' sugar, pine-apple juice, and remaining 2 tablespoons coconut milk in a medium bowl to blend. Spoon the glaze over the cooled cake, then garnish with toasted flaked coconut. Allow the glaze to set for at least 15 minutes before serving.

PINEAPPLE POKE BUNDT CAKE RECIPE - (4.1/5)

Steps:

• CAKE: Preheat oven to 350°F. Spray a 12-cup bundt pan with cooking spray. Drain pineapple; measure 3/4 cup juice to use with cake mix. Reserve remaining juice for soaking mixture. Beat cake mix, pudding mix, eggs, oil and 3/4 cup pineapple juice in large bowl with an electric mixer for 2 minutes. Scrape half vanilla bean pod; combine with cake batter or mix 1 tablespoon vanilla extract into cake batter. Fold in crushed pineapple. Pour into prepared pan. Bake 38 to 42 minutes or until toothpick inserted in center comes out clean. Combine remaining pineapple juice, powdered sugar and melted butter in a small bowl while cake is baking. Scrape other half of vanilla bean pod and mix with juice mixture or stir in remaining 1 tablespoon vanilla extract. Remove cake from oven and set on a wire rack. Poke holes in cake with skewer at 1/2 inch intervals while still hot and in pan. Pour soaking mixture over cake (Note: If soaking mixture begins to pool, poke additional holes). Allow to cool in pan 30 to 40 minutes, then flip cake upside down onto serving platter; remove pan. Cool completely then drizzle with glaze, if desired CONFECTIONER'S GLAZE: Whisk powdered sugar into milk until completely combined. Cover with plastic wrap until ready to use.

PINEAPPLE POKE BUNDT CAKE

Steps:

• 1. Preheat oven to 350. Spray 12 cup bundt pan with cooking spray.
• 2. Drain pineapple; measure 3/4 cup juice to use with cake mix and reserve rest for soaking mixture.
• 3. Beat cake mix, pudding mix, eggs, oil and 3/4 cup of juice in large bowl of electric mixer for 2 minutes. Scrape half vanilla bean pod; combine with cake batter or mix 1 T vanilla extract into cake batter.
• 4. Pour into prepared pan. Bake 38-42 minutes or til toothpick inserted near center comes out clean.
• 5. Combine remaining pineapple juice, powdered sugar and melted butter in a small bowl while cake is baking. Scrape other half of vanilla bean and mix with juice or stir in remaining 1 T vanilla extract.
• 6. Remove cake from oven and set on wire rack. Poke holes in cake with skewer at 1/2" intervals while still hot and in pan.
• 7. Pour soaking mixture over cake- if it pools, make additional holes. Allow to set 30-40 minutes then flip cake upside down onto serving platter; remove pan.
• 8. Cool completely. Drizzle with glaze. Cover with plastic wrap.
• 9. GLAZE: combine 1/2 cup powdered sugar and 1 T cold milk. Whisk til combined.

PINEAPPLE "INSIDE OUT" BUNDT CAKE

Steps:

• Preheat oven to 350 degrees. Grease and flour a 10 cup fluted bundt pan.
• In a large mixing bowl, cream together butter and both sugars. Mix in 3 eggs, one at a time with mixer at medium speed. Add lemon flavoring and vanilla.
• In a medium bowl, sift together flour, salt, baking soda, nutmeg.
• Add the flour mixture to the butter mixture at medium speed until just moistened.
• With a wooden spoon, stir the pineapple with liquid and chopped cherries into the batter.
• Spoon cake batter into the pan. Shake gently to level. Bake in preheated oven for 45 minutes or until cake tests done with a toothpick.
• Place pan on cooling rack for 10 minutes. Invert cake onto cake dish. Allow to cool completely.
• In a small mixing bowl, beat together powdered sugar, lemon flavoring and sour cream. If too thick, at a teaspoon more sour cream. If too thin, add a few TBSPs of extra powdered sugar.
• Spoon the icing glaze over the top of cake allowing it to run down the sides and middle. The top of icing can be decorated with drained maraschino cherries cut in half.
• Store covered in fridge or in a cool dry place for 2 days.

PINEAPPLE UPSIDE DOWN BUNDT CAKE RECIPE - (4.6/5)

Steps:

• Preheat oven to 350°F Spray the bundt pan with Pam no-stick baking spray with flour. Make sure to get every nook and cranny. Melt butter and pour evenly into the bottom of the pan. Sprinkle with brown sugar. Cut pineapple rings in half and alternate with cherries around pan and set aside. In a large mixing bowl stir cake mix and pudding mix together. Drain the pineapple juice into measuring cup and add enough milk to make 1 cup of liquid and add to cake/pudding mixture. Add oil. Then add eggs one at a time to cake/pudding mixture until thoroughly mixed with a mixer on medium speed for approximately 2 minutes. Carefully pour the batter over the fruit and bake for 33 to 36 minutes. To avoid spills, make sure to put the bundt pan on a baking sheet. Cool 10 minutes in the pan. Slide knife around edges and center. Invert cake onto serving tray. Slice between the pineapples and serve warm or at room temperature.