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4 from 1 vote

Pineapple Bundt Cake with Sweet Strawberries


Pineapple upside down cake:

  • 1 box yellow cake mix
  • 3 eggs
  • ½ C. butter melted
  • 1/3 C. crushed pineapple with juice
  • ½ C. milk of buttermilk
  • 2/3 C. sour cream or plain yogurt
  • 1 tsp. vanilla extract
  • 3 Tbsp. melted butter
  • ¼ C. brown sugar
  • 7 pineapple rings

Sweet Strawberries:

  • 3 C. strawberries sliced
  • 3 Tbsp. sugar


  1. 1. Preheat oven to 350 degrees and grease your Bundt pan well.
  2. 2. Sift cake mix into a small bowl to remove any lumps and set aside.
  3. 3. In a large bowl, combine eggs, butter, pineapple juice, milk, sour cream and vanilla extract until smooth.
  4. 4. Add cake mix and stir well.
  5. 5. In another small bowl. Combine 3 Tbsp. melted butter with brown sugar and stir until smooth.
  6. 6. Pour your brown sugar-butter mixture into the bottom of your Bundt pan.
  7. 7. Place pineapple rings over the brown sugar mixture and arrange them to be as flat as possible in the pan.
  8. 8. Pour cake batter over pineapple rings and spread out evenly.
  9. 9. Bake for 40-50 minutes or until an inserted comes out clean.
  10. 10. Let cool in pan, then turn out.
  11. 11. Berries: Combine sliced strawberries and sugar by gently folding together. Let sit for a few minutes while the sugar pulls out the juices from the berries.
  12. 12. Fill the hole of the Bundt with extra berries for decoration.