Description
This Pineapple Upside Down Bundt Cake is a moist, rich, and delicious twist on a classic dessert. Featuring a buttery pineapple and brown sugar topping baked to golden perfection in a bundt pan, it’s perfect for serving as a sweet treat any day. The cake tastes best when enjoyed the day after baking.
Ingredients
Scale
Cake Batter
- 1 1/2 cups salted butter (12 ounces, at room temperature)
- 3 cups granulated sugar (600 grams)
- 5 large eggs (at room temperature)
- 3 cups all-purpose flour (390 grams)
- 1 teaspoon baking powder (3 grams)
- 1/2 teaspoon baking soda (3 grams)
- 2 tablespoons vanilla extract (27 grams)
- 3/4 cup pineapple juice (6 ounces)
Topping
- 1/2 cup light brown sugar (100 grams)
- 1/2 cup salted butter (4 ounces, melted)
- 6 pineapple rings
- Maraschino cherries
Instructions
- Prepare the Bundt Pan: Preheat the oven to 325ºF. Grease a 12-cup bundt pan thoroughly with shortening, then dust it with flour to prevent sticking. Alternatively, you can use Baker’s Joy or Cake Release for coating.
- Cream Butter and Sugar: In a large bowl using a stand mixer or electric mixer, beat together the 1 1/2 cups salted butter and 3 cups granulated sugar until the mixture is light and fluffy, approximately 3 to 4 minutes.
- Add Eggs: Incorporate the 5 large eggs into the butter and sugar mixture, mixing until completely blended.
- Add Dry Ingredients: Sift together the 3 cups all-purpose flour, 1 teaspoon baking powder, and 1/2 teaspoon baking soda. Add this to the batter and mix gently until smooth, taking care not to overmix.
- Add Flavorings and Liquids: Pour in 2 tablespoons vanilla extract and 3/4 cup pineapple juice, mixing just until combined.
- Create Topping Layer: In a small bowl, combine 1/2 cup light brown sugar and 1/2 cup melted salted butter. Pour this mixture evenly into the bottom of the prepared bundt pan.
- Arrange Pineapple and Cherries: Place the 6 pineapple rings over the brown sugar-butter layer at the bottom of the pan. Place a maraschino cherry in the center of each pineapple ring and additional cherries around the outside for decoration.
- Pour Batter and Bake: Spread the cake batter evenly over the pineapple and cherry layer in the bundt pan. Bake in the preheated oven for 70 to 90 minutes, or until the center is set and the internal temperature reaches between 200 and 210ºF.
- Invert Cake: Immediately after baking, carefully invert the cake onto a serving tray to reveal the pineapple topping. It is important to do this quickly before the brown sugar mixture hardens and sticks to the pan.
- Cool and Store: Allow the cake to cool completely on the serving tray. Store it in an airtight container at room temperature. For best flavor, serve the cake the day after baking.
Notes
- This cake is moist, rich, and full of flavor—a fantastic twist on a traditional pineapple upside down cake.
- Using a bundt pan creates an elegant shape that is perfect for celebrations or casual gatherings.
- To ensure easy release, thoroughly grease and flour your pan or use a commercial cake release spray.
- The cake tastes best when allowed to rest overnight, letting the flavors meld.
- Make sure to invert the cake while it is still warm to prevent the topping from sticking to the pan.
Nutrition
- Serving Size: 1 slice
- Calories: 539
- Sugar: 52 g
- Sodium: 259 mg
- Fat: 27 g
- Saturated Fat: 16 g
- Unsaturated Fat: 8 g
- Trans Fat: 1 g
- Carbohydrates: 72 g
- Fiber: 1 g
- Protein: 5 g
- Cholesterol: 127 mg
