If you’ve had pineapple upside-down cake, you’re going to love this Upside Down Pineapple Bundt Cake. Sweet brown sugar and tart, fresh pineapple come together to make one addictive dessert. Finish it off with a pineapple glaze, and you’ll have people begging for the recipe.


Pineapple – 1 tablespoon unsalted butter – 2 cups pineapple pieces drained reserving the juice – ½ cup light brown sugar Brown Sugar Bundt Cake – 3 cups all-purpose flour – ½ teaspoon baking soda – 1 teaspoon salt – 1 cup unsalted butter room temperature – 2 cups light brown sugar – ½ cup granulated sugar – 5 large eggs – 1 teaspoon vanilla extract – 1 cup buttermilk room temperature – Pineapple Glaze – 2 tablespoons pineapple juice – 1 cup powdered sugar

Warm the pineapple juice for the glaze - Warming the pineapple juice for the glaze portion of the recipe is important. The warm juice allows the powdered sugar to fully dissolve, resulting in a smoother glaze. If it’s not warm, the glaze will be lumpy, tasting and looking under par.


Caramelize pineapple - In a saucepan over medium heat, melt the butter before adding in the brown sugar and pineapple. Simmer for about 4 minutes or until pineapple begins to caramelize. Remove from heat and allow to cool completely.


Mix other ingredients - In one bowl, mix together the flour, salt, and baking soda. In another bowl, cream together the butter and sugars before beating in one egg at a time, followed by the vanilla. Gradually add in the flour mixture until it’s all incorporated then do the same with the buttermilk.


Bake - Pour half of the batter into the bundt pan, then place all the pineapple mixture in the next layer. Finally, add in the rest of the batter on top.

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