Caramel Pineapple Upside-Down Bundt Cake

Introduction

Caramel Pineapple Upside-Down Bundt Cake is a stunning twist on the classic retro dessert everyone loves. Instead of a traditional pan, this version is baked in a Bundt pan, creating a beautiful ring of golden caramelized pineapple with a rich, buttery cake underneath. The brown sugar caramel melts into the fruit as it bakes, soaking the cake with sweet tropical flavor. Perfect for holidays, potlucks, or anytime you want a show-stopping dessert that’s surprisingly easy to make.

Ingredients

Caramel Pineapple Topping

½ cup unsalted butter
1 cup packed brown sugar
1 can (20 oz) pineapple slices, drained
Maraschino cherries (optional)

Cake Batter

2½ cups all-purpose flour
2 teaspoons baking powder
½ teaspoon baking soda
½ teaspoon salt
1 cup unsalted butter, softened
1½ cups granulated sugar
4 large eggs
1 teaspoon vanilla extract
1 cup pineapple juice (reserved from the can)
½ cup sour cream or plain yogurt

Preparation

Preheat oven to 350°F (175°C). Grease a 10–12 cup Bundt pan very well.
In a saucepan over medium heat, melt ½ cup butter and stir in brown sugar until smooth.
Pour the caramel mixture evenly into the bottom of the Bundt pan.
Arrange pineapple slices on top of the caramel. Add cherries if using. Set aside.
In a bowl, whisk together flour, baking powder, baking soda, and salt.
In a separate large bowl, cream softened butter and sugar until light and fluffy.
Beat in eggs one at a time, then add vanilla extract.
Mix in flour mixture alternately with pineapple juice, beginning and ending with flour.
Fold in sour cream gently until batter is smooth.
Carefully spoon batter over the pineapple layer and smooth the top.
Bake for 50–55 minutes, or until a toothpick inserted comes out clean.
Cool in the pan for 10–15 minutes, then invert onto a serving plate.

Baking Time

Prep Time: 20 minutes
Bake Time: 50–55 minutes
Cooling Time: 15 minutes
Total Time: About 1 hour 30 minutes

Nutrition Information (Approximate per serving)

Calories: 460 kcal
Protein: 6 g
Carbohydrates: 58 g
Fat: 23 g

Nutrition values may vary based on ingredients used.

Frequently Asked Questions

How do I prevent the cake from sticking to the Bundt pan?

Grease the pan generously, making sure to coat every groove. Let the cake cool slightly before inverting.

Can I use fresh pineapple instead of canned?

Yes, but canned pineapple works best because it’s softer and releases juice that enhances flavor and moisture.

What if I don’t have pineapple juice?

You can substitute orange juice or milk, but pineapple juice gives the best flavor.

How should I store leftovers?

Store covered in the refrigerator for up to 4 days. Bring to room temperature before serving.

Can I make this cake ahead of time?

Yes. This cake tastes even better the next day as the caramel soaks into the cake.