Pineapple Upside Down Bundt Cake

Here’s an interesting dessert recipe anyone should take to this year’s summer barbecue.

Prep Time: 10 minutes

Total Time: 40 minutes


– ½ cup butter, melted – ½ cup packed brown sugar – 1 – 20-ounce can pineapple slices, juice reserved – 1 jar maraschino cherries – 1 box yellow cake mix – 1 – 3.4-ounce box vanilla pudding mix – 3 eggs – ⅓ cup vegetable oil – ⅓ cup milk, plus more as needed


  1. Heat the oven to 350° F. Spray your pan with nonstick spray.
  2. Evenly pour the melted butter into the bottom of the pan and top with brown sugar.
  3. Cut the pineapple rings in half and place into the butter-brown sugar mixture in the bottom of the pan.
  4. Combine the cake and pudding mixes together in a large bowl. Add the reserved pineapple juice and milk. Add the eggs and vegetable oil, mixing until fully blended.
  5. Pour the batter over the pineapple and cherries and bake for 30 minutes.
  6. Cool the cake for about 10 minutes before running a knife around the edges and inner ring of the pan. To finish slice between pineapple rings to serve.