Pineapple Upside Down Bundt Cake Tell a Friend

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Only quantities of ingredients are changed; recipe Directions below will not reflect those changes.


  • 2 tablespoons - margarine, melted
  • 2 tablespoons - light brown sugar
  • 1 cans - 8 oz. pineapple slices, drained, with juice reserved
  • 4 - maraschino cherries
  • 1 packages - 16 oz. sugar-free yellow cake mix
  • - water, enough to make 1 cup liquid with reserved pineapple juice
  • 1/3 cups - canola oil
  • 2 - eggs
  • Directions:

    Preheat oven to 350 degrees F. Lightly coat a bundt pan with cooking spray.

    Pour the melted margarine into the bottom of the pan and sprinkle brown sugar evenly over the margarine. Arrange pineapple slices in a single layer over the brown sugar, placing a cherry in the center of each slice.

    In a large bowl, beat together the cake mix, pineapple juice with water (enough to make 1 cup liquid), oil and eggs until well combined. Pour batter into prepared pan.

    Bake for 35-40 minutes, until a toothpick inserted near center comes out clean. Allow to cool for 10 minutes, then invert the cake onto a platter.

    Serve it up warm or allow to cool completely before serving.

    Brief Description

    A diabetic friendly version of this popular cake with pineapple slices and maraschino cherries.

    Main Ingredient:

    sugar-free yellow cake mix

    Category:  Cakes

    Cuisine:  Southern

    Prep Time: 10 min
    Cook Time: 35 min


    adapted from everyday diabetic recipes

    Posted By:


    Posted On:

    April 8, 2017

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