Pineapple Banana Upside Down Bundt Cake

  • Author: The Kitchen Whisperer

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  • 2 cups flour
  • 3/4 tsp baking powder
  • 1/2 tsp salt
  • 1 3/4 cup sugar
  • 3 XL eggs
  • 1/2 cup unsalted butter, melted
  • 1/3 cup pineapple juice
  • 1/2 cup buttermilk
  • 2/3 cup sour cream or plain greek yogurt
  • 1 tsp vanilla extract
  • 2 ripe mashed bananas (about 2/3 cups)
  • 3 Tbl melted butter, unsalted
  • 1/4 cup brown sugar
  • 67 pineapple rings, any remaining rings chop up into small pieces
  • 612 maraschino cherries


  1. Preheat oven to 350 degrees and grease your 10-15 cup Bundt Pan! well.
  2. Sift flour, baking powder, salt and sugar (or you can just use 1 boxed yellow cake mix in lieu of the flour, baking powder, salt and sugar) into a small bowl to remove any lumps and set aside.
  3. In a large bowl, combine eggs, butter, pineapple juice, bananas, milk, sour cream and vanilla extract until smooth.
  4. Add flour mixture and stir well.
  5. Gently fold in the chopped pineapple chopped pieces
  6. In another small bowl mix the 3 Tbl melted butter with brown sugar and stir until smooth.
  7. Spread your brown sugar mixture into the bottom of your Bundt pan.
  8. Place pineapple rings over the brown sugar mixture and arrange them to be as flat as possible in the pan.
  9. Place a cherry in the center of each pineapple ring.
  10. If you want extra you can place extra cherries on the outside of the rings.
  11. Pour cake batter over pineapple rings and spread out evenly.
  12. Bake for 40-50 minutes or until an inserted comes out clean.
  13. Let cool in pan. ~20 minutes.
  14. Place a serving platter bigger than your Bundt pan on top of the pan and grasping both the platter and the pan, flip over in one motion.
  15. Slowly remove the pan from the cake.
  16. Allow to cool completely before cutting.


Hands down my FAVORITE Bundt Pan!

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