Pineapple Upside Down Bundt Cake Recipe

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Pineapple Upside Down Bundt Cake
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  1. Drain pineapple, reserving juice. Combine 1/2 cup pineapple, brown sugar, butter and 3 tablespoons of pineapple juice. Spoon into a greased 10-in. fluted tube pan. Alternate cherries and pecans over the sugar mixture.
  2. Prepare cake batter according to package directions, substituting reserved pineapple juice for water. Stir in lemon peel, vanilla and remaining pineapple. Spoon over cherries and pecans.
  3. Bake at 325° for 60-70 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack; cool completely. Yield: 12-16 servings.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 65.24 Kcal (273 kJ)
Calories from fat 26.73 Kcal
% Daily Value*
Total Fat 2.97g 5%
Cholesterol 7.63mg 3%
Sodium 18.66mg 1%
Potassium 14.78mg 0%
Total Carbs 9.69g 3%
Sugars 8.54g 34%
Dietary Fiber 0.17g 1%
Protein 0.16g 0%
Vitamin C 0.4mg 1%
Iron 0.1mg 1%
Calcium 13.5mg 1%
Amount Per 100 g
Calories 358.93 Kcal (1503 kJ)
Calories from fat 147.07 Kcal
% Daily Value*
Total Fat 16.34g 5%
Cholesterol 41.99mg 3%
Sodium 102.64mg 1%
Potassium 81.31mg 0%
Total Carbs 53.33g 3%
Sugars 47.01g 34%
Dietary Fiber 0.91g 1%
Protein 0.86g 0%
Vitamin C 2.4mg 1%
Vitamin A 0.2mg 1%
Iron 0.6mg 1%
Calcium 74.2mg 1%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.


  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 1.5
  • 2

Good Points

  • saturated fat free,
  • low sodium

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