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Homemade Nothing Bundt Cakes Style Pineapple Upside-Down Bundt Cake

A moist and delicious pineapple upside-down bundt cake inspired by Nothing Bundt Cakes, featuring yellow cake mix, vanilla pudding mix, and maraschino cherries for a tropical twist on a classic dessert.
Print Recipe
Prep Time 30 minutes
Cook Time 45 minutes
Total Time 1 hour 15 minutes
Servings: 12 servings
Course: Dessert
Cuisine: American
Calories: 417
Ingredients Method Nutrition

Ingredients
  

  • 1/2 cup 1 stick unsalted butter, melted
  • 1 cup packed brown sugar
  • 1 can 20 oz pineapple slices in juice, drained (reserve juice)
  • 1 jar maraschino cherries drained
  • 1 box 15.25 oz yellow cake mix
  • 1 package 3.4 oz instant vanilla pudding mix
  • 4 large eggs at room temperature
  • 1/2 cup vegetable oil
  • 1/2 cup reserved pineapple juice
  • 1/2 cup whole milk
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon almond extract optional
  • Cooking spray with flour

Method
 

  1. Preheat your oven to 350°F (175°C). Thoroughly grease a 10-inch fluted tube (Bundt) pan with cooking spray with flour, making sure to get into all the crevices.
  2. Pour melted butter into the bottom of the prepared Bundt pan, tilting to evenly coat the bottom.
  3. Sprinkle the brown sugar evenly over the butter to create the caramelized topping.
  4. Arrange pineapple slices in a decorative pattern on top of the brown sugar. You may need to cut some slices to fit the curved pattern of the Bundt pan.
  5. Place maraschino cherries in the center of each pineapple slice and in any gaps between slices for that classic look.
  6. In a large mixing bowl, combine the cake mix and pudding mix, whisking to remove any lumps.
  7. Add the eggs, oil, pineapple juice, milk, vanilla extract, and almond extract (if using) to the dry ingredients.
  8. Using an electric mixer, beat on low speed for 30 seconds, then increase to medium speed and beat for 2 minutes until smooth and well combined.
  9. Carefully pour the batter over the pineapple arrangement in the Bundt pan, trying not to disturb the pattern.
  10. Bake in the preheated oven for 45-55 minutes, or until a wooden toothpick inserted in the center comes out clean or with a few moist crumbs.
  11. Allow the cake to cool in the pan for exactly 10 minutes – this timing is crucial! If you flip too soon, the cake may fall apart; too late and the caramel might stick to the pan.
  12. Place a serving plate upside down on top of the Bundt pan, then carefully flip both the pan and plate together in one swift motion.
  13. Gently tap the pan and carefully lift it off the cake. If any pineapple pieces stick to the pan, simply place them back onto the cake.
  14. Allow the cake to cool completely before serving, as the caramel topping needs time to set.

Nutrition

Calories: 417kcalCarbohydrates: 57gProtein: 4gFat: 20gSaturated Fat: 7gCholesterol: 63mgSodium: 477mgFiber: 1gSugar: 37g
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