Name: From Scratch Pineapple Upside Down Bundt Cake Recipe
Prep time: 20 min
Cook time: 45 min
Total time: 1 h 5 min
Cuisine: American
Ingredients: 20 oz canned pineapple slices (reserve juice); 1/4 cup unsalted butter; 1/2 cup brown sugar; 1 jar Maraschino cherries; 1 1/2 cups granulated sugar (300g); 2 1/2 cups all-purpose flour (310g); 2 tsp baking powder; 1/2 tsp baking soda; 1/2 tsp kosher salt; 1 cup reserved pineapple juice; 1/2 cup water (or orange juice for tropical flavor); 1/2 cup vegetable oil; 2 large eggs

Jump to Recipe

If you’re craving a dessert that bursts with vibrant flavors and a nostalgic charm, the From Scratch Pineapple Upside Down Bundt Cake is an absolute must-try. This delightful cake combines the tropical sweetness of pineapple with a caramelized brown sugar topping, all baked to perfection in a gorgeous bundt pan. Making this cake from scratch means you control every delicious ingredient, creating a moist, tender crumb that pairs beautifully with those golden pineapple slices and cherries. It’s a show-stopping treat that’s as fun to make as it is to share with friends and family.

From Scratch Pineapple Upside Down Bundt Cake Recipe - Recipe Image

Ingredients You’ll Need

The beauty of this cake lies in its straightforward ingredients, each carefully chosen to blend sweetness, moisture, and that signature caramelized finish. These basics work together to bring out the best in every bite, making the whole process feel approachable and rewarding.

Pineapple slices: Canned pineapple provides that tropical zing and juicy texture essential for upside down cakes—just be sure to reserve the juice for the batter.
Unsalted butter: Melting the butter with brown sugar forms a luscious caramel base that caramelizes perfectly beneath the fruit.
Brown sugar: Adds a deep, molasses-rich sweetness that balances the tartness of pineapple.
Maraschino cherries: These vibrant red cherries add pops of color and a sweet, fruity surprise between pineapple slices.
Granulated sugar: Sweetens the cake batter for a perfectly balanced flavor.
All-purpose flour: The sturdy foundation for a tender yet structured cake.
Baking powder and baking soda: These leavening agents work in tandem to give the cake a light, airy crumb.
Kosher salt: Enhances all the sweetness and rounds out the flavors.
Pineapple juice: The reserved pineapple juice infuses the batter with extra tropical goodness.
Water or orange juice: Adds moisture and, if you opt for orange juice, a lovely complementary citrus twist.
Vegetable oil: Keeps the cake moist and tender without overpowering other flavors.
Eggs: Bind the ingredients together and contribute to the cake’s rich texture.

How to Make From Scratch Pineapple Upside Down Bundt Cake

Step 1: Prepare Your Pan and Pineapple

Start by preheating your oven to 350° F and greasing a 10-cup bundt pan with a flour-containing baking spray for best release. Drain the pineapple, reserving one cup of that delicious juice, then dry the pineapple slices thoroughly on paper towels. Cutting each slice in half helps them fit snugly around the pan’s base, setting the stage for that iconic upside down presentation.

Step 2: Make the Caramel Base

In a small bowl, melt the unsalted butter and stir in the brown sugar until it combines into a smooth, sticky caramel. Pour this mixture evenly into the bottom of your prepared bundt pan. This buttery caramel is the magic layer that will crown your cake with a rich, sweet glaze once it’s flipped out of the pan.

Step 3: Arrange the Fruit

Place the pineapple halves around the bundt pan, fitting them snugly on top of the caramel. Nestle a maraschino cherry between each pineapple slice, creating a colorful, decorative pattern. If the slices seem to fall over, chilling the pan for a few minutes can help the caramel firm up and keep everything in place.

Step 4: Mix the Dry Ingredients

In a large mixing bowl, whisk together the granulated sugar, flour, baking powder, baking soda, and kosher salt just until combined. This mix will ensure that your cake bakes evenly with just the right rise and crumb.

Step 5: Combine the Wet Ingredients

Add the reserved pineapple juice, water or orange juice, vegetable oil, and eggs to the dry ingredients. Stir gently until everything is blended; be careful not to overmix, as this can make your cake tough.

Step 6: Pour the Batter and Bake

Slowly and carefully pour the batter over the arranged pineapple and cherries, taking care not to displace the fruit. Slide the bundt pan into your preheated oven and bake for 40 to 45 minutes, or until the cake turns a beautiful golden brown and pulls slightly away from the edges.

Step 7: Cool and Invert

Let the cake cool on the counter for about 15 to 20 minutes—just enough for it to set but not so long that the caramel hardens. Invert the bundt pan onto a wire rack and gently loosen the edges with a knife or offset spatula if necessary. Let it cool completely right side up before slicing and serving.

How to Serve From Scratch Pineapple Upside Down Bundt Cake

Garnishes

Freshly whipped cream or a scoop of vanilla ice cream is always a winning choice alongside this cake, balancing the caramelized sweetness with creamy coolness. For a refreshing twist, sprinkle a bit of toasted coconut or chopped macadamia nuts on top.

Side Dishes

This cake pairs wonderfully with a simple fruit salad or a light citrus sorbet to complement the pineapple’s tropical flair. For brunch or tea, serve it alongside a cup of strong coffee or a sweet tropical punch for an indulgent treat.

Creative Ways to Present

Try serving individual slices with a drizzle of caramel sauce or a few fresh berries for color contrast. For a festive occasion, dust the top with powdered sugar or decorate the edges with edible flowers to elevate the visual appeal.

Make Ahead and Storage

Storing Leftovers

Wrap any leftover From Scratch Pineapple Upside Down Bundt Cake tightly in plastic wrap or store it in an airtight container to keep it moist. It will last nicely for 3 to 4 days at room temperature or in the refrigerator.

Freezing

This cake freezes beautifully! Slice the cooled cake, wrap individual slices in plastic wrap, then place them in a freezer-safe bag or container. Frozen slices maintain their texture and flavor for up to 2 months—perfect for planning ahead or saving dessert for later.

Reheating

To warm, place a slice in the microwave for 20 to 30 seconds or heat it briefly in a low oven (about 300° F) until just warmed through. Reheating brings back that fresh-baked softness and revives the caramelized top layer.

FAQs

Can I use fresh pineapple instead of canned?

Absolutely! Fresh pineapple gives the cake a lovely brightness, but be sure to drain it well and reserve some juice to maintain the moisture and flavor balance in the batter.

What if I don’t have a bundt pan?

You can use a 9×13-inch baking dish instead. The presentation won’t be the traditional bundt shape, but the flavors and texture will still shine. You may need to adjust the baking time slightly.

Do I have to use vegetable oil, or can I substitute it?

Vegetable oil helps keep the cake moist and light, but you can substitute it with melted butter or a neutral oil like canola. Just keep the quantity the same to ensure the cake’s texture remains tender.

How do I prevent the pineapple from sliding in the pan?

Drying the pineapple slices thoroughly and chilling the bundt pan after arranging the fruit can help them stay in place. The caramel layer’s thickness also supports the fruit while baking.

Can I make this cake gluten-free?

Yes! Replace the all-purpose flour with a gluten-free baking blend designed for cakes. Be sure to check the blend includes xanthan gum or another binder to keep the texture just right.

Final Thoughts

There’s something truly magical about making this From Scratch Pineapple Upside Down Bundt Cake that brings a smile to your face every time. It’s a wonderful way to brighten up an afternoon or impress guests with a vintage-inspired dessert that tastes like sunshine. I wholeheartedly encourage you to try it—once you do, this cake will quickly become one of your go-to favorites for sharing sweetness and joy.

From Scratch Pineapple Upside Down Bundt Cake Recipe

★★★★★

5.1 from 13 reviews

Author: Noah
Total Time: 1 hour 5 minutes
Yield: 12 servings 1x
Diet: Vegetarian

Print Recipe

Description

This From Scratch Pineapple Upside Down Bundt Cake is a delightful twist on the classic dessert, featuring caramelized pineapple slices and cherries arranged beautifully on top of a moist and fluffy cake. Made with fresh ingredients and a tropical pineapple juice-infused batter, this bundt cake is perfect for any occasion, offering a delicious blend of sweet and tangy flavors with a tender crumb.

Instructions

Preheat Oven and Prepare Pan: Preheat your oven to 350°F (175°C). Spray a 10-cup bundt pan generously with baking spray that contains flour to prevent sticking.
Prepare Pineapple Slices: Drain the canned pineapple slices, reserving 1 cup of the juice. Dry the slices well with paper towels and then cut each slice in half lengthwise.
Make Caramel Base: In a small bowl, melt 1/4 cup unsalted butter. Stir in 1/2 cup brown sugar until fully combined to create a caramel-like mixture.
Arrange Topping: Pour the brown sugar and butter mixture evenly into the bottom of the bundt pan. Place the halved pineapple slices around the pan’s bottom in a circle. Position a Maraschino cherry between each pineapple slice. If pineapple slices fall over, chill the pan briefly to help the sugar mixture set and hold them in place.
Mix Dry Ingredients: In a large mixing bowl, whisk together 1 1/2 cups granulated sugar, 2 1/2 cups all-purpose flour, 2 tsp baking powder, 1/2 tsp baking soda, and 1/2 tsp kosher salt until evenly combined.
Add Wet Ingredients: Into the dry mixture, add 1 cup reserved pineapple juice, 1/2 cup water or orange juice for extra tropical flavor, 1/2 cup vegetable oil, and 2 large eggs. Mix gently until just combined, taking care not to overmix to keep the cake tender.
Assemble Cake: Carefully pour the batter over the arranged pineapple and cherries in the bundt pan. Pour slowly to avoid pushing the fruit down.
Bake: Bake in the preheated oven for 40-45 minutes or until the cake is golden brown on top and edges start to pull away from the pan. A toothpick inserted into the center should come out clean.
Cool Slightly: Allow the cake to cool in the pan on the counter for 15-20 minutes. Do not let it sit longer, or the caramelized sugar topping will harden.
Invert Cake: Carefully invert the bundt pan onto a wire rack to release the cake. If it doesn’t come out easily, gently run a knife or offset spatula around the edges to loosen it.
Cool Completely and Serve: Let the cake cool completely right side up before slicing and serving to enjoy the full flavor and moist texture.

Notes

For a more tropical flavor, substitute the water for orange juice in the batter.
Make sure to dry pineapple slices well to prevent excess moisture affecting the topping caramelization.
Use a bundt pan with a non-stick coating or flour spray to help with cake release.
Do not overmix the batter to maintain a light, tender crumb.
Cool the cake slightly before inverting to avoid sticking, but do not let it cool too long or the topping hardens.
If fresh pineapple is available, you can substitute canned pineapple for fresher taste but adjust sugar accordingly.

Prep Time: 20 minutes
Cook Time: 45 minutes
Category: Dessert
Method: Baking
Cuisine: American