Pineapple Upside-Down Bundt Dump Cake
This cake flips the script—literally! Juicy pineapple rings, cheeky cherries, and gooey brown sugar caramelize beautifully under a sunny yellow cake that’s dumped, baked, flipped, and fabulous.
Equipment
- 1 Bundt cake pan
- 1 mixing bowl
Ingredients
- 1 box yellow cake mix
- 1 20-ounce can pineapple rings, drained save that juice!
- 1 10-oounce jar maraschino cherries drained and ready to party
- 1 cup brown sugar
- 1/2 cup unsalted butter melted
- 3 large eggs
Instructions
- Preheat your oven to 350°F (175°C). Grab your fanciest Bundt pan and give it a good greasing and flour dusting—treat it like it’s going on stage.
- Arrange pineapple rings and cherries like you’re decorating a tropical hat. This is your cake’s bottom—but it’s also the top. Very diva.
- Sprinkle brown sugar evenly over the fruit like you’re showering it with compliments.
- In a bowl, beat the cake mix, reserved pineapple juice (about 2/3 cup), melted butter, and eggs until smooth and sassy.
- Pour the batter over your fruity masterpiece in the pan. Be gentle—it’s not a mud wrestling match.
- Bake for 45–50 minutes or until a toothpick comes out clean and you smell victory.
- Let the cake cool in the pan for 15 minutes, then flip it like your mood when someone touches your kitchen gadgets. Cool completely on a wire rack.
- Flip, slice, and show off!
Notes
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Nutrition
Calories: 370kcalCarbohydrates: 56gProtein: 3gFat: 15gSugar: 40g
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