Pineapple Upside Down Cake

9” Bundt baking pan

Total Time:
45 minutes


  • 2 pouches GoGo squeeZ® Tropicalz Apple Pineapple Passion fruit sauce
  • ½ cup unsalted butter, melted
  • ½ cup brown sugar
  • 1 can (398mL) pineapple slices, drained
  • Maraschino cherries
  • 2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • ½ cup brown sugar
  • ¼ cup canola oil
  • 2 eggs, room temperature


Preheat oven to 375°F. Grease a Bundt pan with butter or cooking spray.
Combine melted butter and brown sugar, pour into bottom of baking pan. Top with pineapple slices and place a cherry in the center of each pineapple ring. Set aside.
Combine flour, baking powder, baking soda and salt in a bowl, set aside. In another bowl beat together oil and brown sugar until well combined. Beat in eggs one at a time until well incorporated. Stir in fruit sauce.
In a couple additions, gradually blend dry ingredients into wet just until combined. Pour batter over pineapple slices and spread evenly. Bake for 30-35 minutes or until golden brown and toothpick inserted into cake layer comes out clean. Let cool two minutes before inverting onto a serving plate.
TIP- Depending on the size of your pan, the number of pineapple slices and cherries will vary.
Don’t have a Bundt pan, no problem, you can also use a 9 x 13” pan. Don’t overfill the pan, leave a ½” below top of pan. Adjust baking time, begin checking doneness after 20 minutes with a toothpick and every 5 minutes after until golden and baked through.