Food & Drink Magazine

#BundtAMonth: Pineapple Upside Down Cake

By Veronica46


I am very excited about joining this fun group called #BundtAMonth. This group is right up my alley. I love collecting different cake pans, so instead of these pans sitting in my cabinet collecting dust they actually get used. What a concept huh?  Each month we get a theme on what kind of cake to make. January’s theme is citrus.

So I decided to make Pineapple Upside Down Cake. This recipe became quite the challenge. I cant tell you how close this recipe came to almost not happening. Any upside down cake made in a cast iron skillet can be challenging. My cake was a bit more challenging because the bundt cake is rounded not flat.  My main concern was making sure the cake stayed intact. As soon as I pulled the cake out of the oven. I began inverting it. A few seconds later the brown sugar mixture began to dribble down the side of the pan. In fact I burned myself with that hot sugar. Immediately I then inverted the cake back into the pan. I then waited. I waited for about an hour before I made another attempt at inverting it. This time, I figured the brown sugar had a chance to set up. I was right, it came out very intact and I was quite pleased. Not that the cake would taste any different, it just looks a lot prettier.


Print Recipe

Pineapple Upside Down Cake #BundtAMonth


1/2 cup (1 stick) butter

1 cup firmly packed brown sugar

1 (20 oz) can pineapple slices

6-8 maraschino cherries

1 pkg Duncan Hines pineapple cake mix

1 3.4 oz pkg instant vanilla pudding

4 large eggs

1 cup water

1/2 cup oil


Preheat your oven to 350 degrees

Thoroughly grease your bunt pan. I used Pam cooking spray.In a small bowl, melt butter in the microwave for about a minute until it is completely melted. Add brown sugar and stir to combine. I put the brown sugar on the bottom of the bundt pan. Arranged the pineapple slices on top of the brown sugar, kind of pushing them down into it. Then put a maraschino cherry in the middle of each pineapple slice. Combine the cake mix, pudding, eggs, water and oil in a large mixing bowl. Beat the cake batter with an electric mixer for two minutes. Then carefully pour the batter over the brown sugar mixture. Bake it in the oven for 1 hour or when a toothpick inserted in the center comes out clean. Waited to invert the pan onto a serving plate for about an hour. If you invert your cake to the serving platter right away the brown sugar mixture will drain down your cake. You want to wait and allow the brown sugar mixture to cool and set just enough to stay on your cake when you invert it. This cake is wonderful for breakfast or with coffee for a quick afternoon pick me up


Here’s how you can be a part of Bundt-a-Month:

- Simple rule: Use mandarin, orange, Citrus lime, yuzu, lemons, Key lime or ANYTHING citrus – and bake us a Bundt for Tangy January

- Post it before January 31, 2013.

- Use the #BundtAMonth hashtag in your title. (For ex: title should read #BundtAMonth: Pineapple Upside Down Cake)

- Link back to both Lora’s and Anuradha’s announcement posts.

Follow Bundt-a-Month on Facebook, where we feature all our gorgeous bundt cakes. Or head over to our Pinterest board for inspiration and to choose from over 350 bundt cake recipes.

Peace be with you,


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