Pineapple Upside-Down Bundt Cake

This easy pineapple upside-down Bundt cake is a moist twist on the original, featuring yellow cake mix, vanilla pudding mix, and maraschino cherries.

• Preparation Time: 30 mins
• Cooking Time: 35 mins
• Total Time: 1 hr 5 mins
• Calories: 417 Calories

Ingredients

• 1 (3.5 ounce) package instant vanilla pudding mix
• 1 (4 ounce) jar maraschino cherries
• 3 large eggs
• 1 (15.25 ounce) package yellow cake mix
• cooking spray with flour
• 1 (8 ounce) can pineapple rings
• 0.5 cup packed brown sugar
• 0.33333334326744 cup vegetable oil
• 0.5 cup melted butter
• 0.25 cup whole milk, or more as needed

Recipe Instructions

Step 1

Preheat the oven to 350 degrees F (175 degrees C). Grease a 10-inch fluted tube pan (such as Bundt) with cooking spray with flour.

Step 2

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.

Step 3

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.

Step 4

Bake in the preheated oven until a toothpick inserted into the center comes out clean, 35 to 40 minutes. Let cool for 10 minutes before removing from the pan.