Best Pineapple Cherry Upside Down Bundt Cake Recipes

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PINEAPPLE UPSIDE DOWN BUNDT CAKE



Pineapple Upside Down Bundt Cake image

This variation of an upside-down pineapple cake couldn't be easier because it starts with a cake mix.-Pat Remour, East Moline, Illinois

Provided by Taste of Home

Categories     Desserts

Time 1h15m

Yield 12-16 servings.

Number Of Ingredients 8

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

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.

Nutrition Facts :

PINEAPPLE UPSIDE-DOWN BUNDT® CAKE



Pineapple Upside-Down Bundt® Cake image

A moist twist on the original pineapple upside-down cake.

Provided by Jamie Lowe

Categories     Desserts     Fruit Dessert Recipes     Cherry Dessert Recipes

Time 1h15m

Yield 12

Number Of Ingredients 10

cooking spray with flour
½ cup melted butter
½ cup packed brown sugar
1 (8 ounce) can pineapple rings
1 (4 ounce) jar maraschino cherries
1 (18.25 ounce) box yellow cake mix
1 (3.5 ounce) package instant vanilla pudding mix
¼ cup whole milk, or more as needed
⅓ cup vegetable oil
3 eggs

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.

Nutrition Facts : Calories 417 calories, Carbohydrate 57 g, Cholesterol 62.6 mg, Fat 20.1 g, Fiber 0.7 g, Protein 3.6 g, SaturatedFat 6.8 g, Sodium 476.9 mg, Sugar 37.3 g

PINEAPPLE UPSIDE DOWN BUNDT CAKE



Pineapple Upside Down Bundt Cake image

I love bundt cakes because they are so easy to serve. I found this recipe on a camping website and adapted it for use in the home kitchen instead of on the camp fire! It comes out great and it will be the easiest pineapple upside down cake you'll ever serve!

Provided by Nanita

Categories     Dessert

Time 55m

Yield 12 serving(s)

Number Of Ingredients 8

1 (20 ounce) can crushed pineapple, drained (reserve juice)
1/2 cup brown sugar
2 tablespoons butter
maraschino cherry, halves
1 (18 ounce) box pineapple cake mix (I used Betty Crocker Pineapple Cake Mix) or 1 (18 ounce) box yellow cake mix (I used Betty Crocker Pineapple Cake Mix)
3 eggs
1 1/4 cups water (use part reserved pineapple juice)
1/3 cup oil

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.

DEE'S CHERRY PINEAPPLE UPSIDE DOWN CAKE



Dee's Cherry Pineapple Upside Down Cake image

I made this dump cake up when I had 1 cup of cherry pie filling left over and my SIL likes pineapple upside down cake so I thought why not...

Provided by Dienia B.

Categories     Dessert

Time 1h5m

Yield 1 cake, 10 serving(s)

Number Of Ingredients 9

1 cup cherry pie filling
1 teaspoon almond flavoring, divided
1 teaspoon rum flavoring, divided
1 teaspoon brandy flavoring, divided
20 ounces drained pineapple slices
1 cup brown sugar
18 ounces yellow cake mix
1/4 cup oil
3 eggs

Steps:

  • Mix 1/2 teaspoon of the almond, rum and brandy flavorings into the cherry pie filling.
  • Spread cherry mixture in the bottom of a 9x13 cake pan.
  • Put the pineapple slices on top of cherry pie filling.
  • Put brown sugar on top of pineapple.
  • Mix the cake mix, oil, eggs and balance of the flavorings together.
  • Pour over top of the brown sugar.
  • Bake in a 375 degree Fahrenheit oven for the time recommended on cake box or until browned and toothpick comes out clean.

Nutrition Facts : Calories 428.9, Fat 12.9, SaturatedFat 2.1, Cholesterol 64.5, Sodium 369.5, Carbohydrate 74.9, Fiber 1.5, Sugar 48.6, Protein 4.5

PINEAPPLE-CHERRY UPSIDE-DOWN CAKE



Pineapple-Cherry Upside-Down Cake image

A little twist on the traditional pineapple upside-down cake with extra cherry and pineapple. A quick, easy, and flavorful classic that can be served warm or at room temperature. Cover and refrigerate leftovers (if there are any).

Provided by Naomi Boyko

Categories     Desserts     Fruit Dessert Recipes     Cherry Dessert Recipes

Time 45m

Yield 12

Number Of Ingredients 10

½ cup butter
1 cup packed brown sugar
1 (14 ounce) can pineapple slices, drained and juice reserved
15 maraschino cherries, or more to taste
1 (14 ounce) can crushed pineapple, drained and juice reserved, divided
1 (15.25 ounce) package cherry chip cake mix
1 cup juice from canned pineapple
3 eggs, lightly beaten
½ cup melted butter
1 ½ fluid ounces rum

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C).
  • Put 1/2 cup butter into a 9x13-inch cake pan and heat in the preheated oven until melted. Remove from oven and brush sides of pan with some of the melted butter.
  • Evenly sprinkle brown sugar over the melted butter in the pan. Place pineapple rings on top of the sugar-butter layer. Place maraschino cherries in the middle of the pineapple rings and decorate in between as desired. Reserve 1/2 cup crushed pineapple and fill the gaps with remaining crushed pineapple to completely cover the pan. Drain the reserved crushed pineapple very well.
  • Combine cake mix, 1 cup pineapple juice, eggs, and 1/2 cup melted butter in a large bowl; beat using an electric mixer on low speed until moistened. Increase speed to medium and beat for 2 minutes. Mix in rum and the reserved 1/2 cup crushed pineapple. Stir to thoroughly combine. Pour batter into the prepared pan and smooth out with a spatula.
  • Bake in the preheated oven until a toothpick inserted in the middle comes out clean, making sure not to push all the way through the bottom of the cake, 30 to 35 minutes.
  • Remove cake from the oven and immediately run a knife around the edge of the pan to thoroughly loosen it from the sides. Let cool in pan for a few minutes. Place serving platter upside-down over the pan while cake is still warm and, holding both together, flip over and leave pan on for a couple minutes. Slowly and carefully lift cake pan from cake.

Nutrition Facts : Calories 440.7 calories, Carbohydrate 63 g, Cholesterol 87.2 mg, Fat 19.8 g, Fiber 0.7 g, Protein 3.5 g, SaturatedFat 11.2 g, Sodium 361.3 mg, Sugar 46.3 g

PINEAPPLE UPSIDE-DOWN BUNDT CAKE



Pineapple Upside-Down Bundt Cake image

The beloved pineapple upside-down cake gets a whole new shape in this innovative recipe. Use your Bundt pan to create a perfect ring of rich, fruit-topped dessert.

Provided by Angie McGowan

Categories     Dessert

Time 1h15m

Yield 24

Number Of Ingredients 8

2 tablespoons butter, melted
1/4 cup packed brown sugar
6 pineapple slices (from 20-oz can), drained reserving juice
6 maraschino cherries
1 box Betty Crocker™ Super Moist™ yellow cake mix
1 cup reserved pineapple juice (from can of pineapple)
1/2 cup vegetable oil
3 eggs

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.

Nutrition Facts : Calories 150, Carbohydrate 20 g, Cholesterol 25 mg, Fat 1 1/2, Fiber 0 g, Protein 1 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 150 mg, Sugar 13 g, TransFat 0 g

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