Pineapple Bundt Cake with Sweet Strawberries

Why You’ll Love This Recipe

• Combines the tropical taste of pineapple with fresh strawberries

• Uses a simple boxed cake mix with a flavorful homemade twist

• Caramelized pineapple rings create a beautiful and tasty topping

• Perfect centerpiece dessert for any gathering or celebration

• Great make-ahead dessert that’s easy to store and serve

Ingredients

(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)

Pineapple Bundt Cake:
1 box yellow cake mix
3 eggs
½ cup butter, melted
⅓ cup crushed pineapple with juice
½ cup milk or buttermilk
⅔ cup sour cream or plain yogurt
1 teaspoon vanilla extract
3 tablespoons melted butter
¼ cup brown sugar
7 pineapple rings

Sweet Strawberries:
3 cups strawberries, sliced
3 tablespoons sugar

Directions

1. Preheat oven to 350°F and grease your Bundt pan thoroughly.

2. Sift the yellow cake mix into a small bowl to remove lumps and set aside.

3. In a large mixing bowl, whisk together eggs, melted butter, crushed pineapple with juice, milk, sour cream, and vanilla extract until smooth.

4. Add the sifted cake mix into the wet ingredients and stir until fully combined.

5. In a separate small bowl, mix 3 tablespoons of melted butter with the brown sugar until smooth.

6. Pour the brown sugar mixture into the bottom of the prepared Bundt pan.

7. Place the pineapple rings on top of the brown sugar layer, laying them as flat as possible.

8. Gently pour the cake batter over the pineapple rings and spread evenly.

9. Bake for 40–50 minutes, or until a toothpick inserted in the center comes out clean.

10. Allow the cake to cool in the pan before inverting it onto a serving plate.

11. In the meantime, prepare the strawberries by gently folding sliced strawberries with sugar. Let sit for a few minutes until juicy.

12. Fill the center of the Bundt cake with the sweet strawberries for decoration and serve.

Servings and timing

Servings: 10–12 slices
Prep time: 15 minutes
Cook time: 45 minutes
Total time: 1 hour

Variations

• Tropical twist: Add shredded coconut to the batter for more tropical flavor.

• Boozy version: Soak the strawberries in a splash of rum or pineapple liqueur.

• Citrus zest: Add orange or lemon zest to the batter for a fresh citrus note.

• Creamy topping: Serve with whipped cream or a dollop of vanilla yogurt.

• Gluten-free: Use a gluten-free yellow cake mix for a gluten-free version.

Storage/Reheating

Storage: Store the cake covered at room temperature for up to 2 days, or refrigerate for up to 5 days.
Reheating: Warm individual slices in the microwave for 15–20 seconds. For best results, serve strawberries fresh just before serving.

FAQs

How do I keep the pineapple rings from sticking to the pan?

Grease the Bundt pan very well, especially in the grooves, and use nonstick spray or melted butter before adding the brown sugar and pineapple.

Can I use fresh pineapple instead of canned?

Yes, fresh pineapple can be used. Slice it thinly and make sure it’s juicy to mimic the texture and moisture of canned pineapple.

What can I use instead of sour cream?

Plain Greek yogurt or plain regular yogurt are great substitutes for sour cream in this recipe.

Can I make this cake ahead of time?

Absolutely. You can bake the cake a day in advance and store it covered. Add the strawberries just before serving.

Do I have to use a Bundt pan?

A Bundt pan gives the cake its iconic look, but you can also use a 9x13 baking dish. Adjust baking time accordingly.

Why is my cake sticking to the pan?

Not greasing the pan well enough or removing the cake before it’s fully cooled can cause sticking. Make sure to let it cool and use a nonstick pan.

Can I freeze the cake?

Yes, you can freeze the cake (without the strawberries) for up to 2 months. Wrap it tightly in plastic wrap and foil.

What kind of cake mix works best?

A classic yellow cake mix works great, but white or pineapple-flavored mixes can also be used for a flavor variation.

Can I make mini Bundt cakes with this recipe?

Yes, this batter works well for mini Bundt pans. Reduce baking time to about 20–25 minutes.

How do I keep the strawberries fresh for serving?

Store sliced strawberries in the fridge without sugar until just before serving, then mix with sugar and let sit for 10 minutes.

Conclusion

This Pineapple Bundt Cake with Sweet Strawberries is a delicious, show-stopping dessert that’s as easy to make as it is stunning to serve. With a moist, fruity cake base and a vibrant topping of sugared strawberries, it’s perfect for any celebration or casual get-together. Whether you're making it for a party or just a weeknight treat, this recipe is sure to impress.