Bundt Pineapple Upside Down Cake Recipe
This delicious bundt pineapple upside down cake is really simple to make from scratch and comes fully decorated right out of the pan! The brilliant yellow and red layer is so beautiful, with moist and fruity cake makes this dessert a lovely treat!
Equipment
- Oven
- Measuring spoons and cups
- 10-inch bundt cake pan
- mixing bowl and rubber spatula
- saucepan
Ingredients
Toppings:
- ½ cup unsalted butter
- ½ cup brown sugar light or dark
- 1 can (20oz) pineapple slices, drained and reserve juice
- Maraschino cherries, stems removed
Batter:
- ½ cup unsalted butter, softened to room temperature
- ¾ cup granulated sugar
- 2 large eggs, room temperature
- ½ cup whole milk, room temperature
- ½ cup pineapple juice, from the canned slices
- 2 teaspoons vanilla extract
- 2 cups all-purpose flour or cake flour
- 1 and ½ teaspoons baking powder
- ½ teaspoon salt
Instructions
Prepare the toppings:
- In a small saucepan, melt the butter and brown sugar together over medium-low heat, stirring constantly until the sugar dissolves. This will take approximately 2-3 minutes. Pour the mixture into the bundt baking pan.
- If using canned pineapple slices, drain the pineapple rings and reserve ½ cup of the juice. Using a paper towel, pat dry the pineapple slices and cherries.
- Arrange the pineapple slices on top of the butter and brown sugar mixture. Put as many as you can fit in a single layer.
- In the center of each pineapple ring, place a maraschino cherry. You can also lay some at the sides, if preferred.
- Firmly press the pineapple and cherries into the mixture. This minimizes the quantity of caramel that sticks to the final presentation surface during baking, resulting in brighter yellow and red color pops.
- If you have left over pineapple slices, cut them into small pieces and set aside to be added to the batter later. Note that you may not have any remaining pineapples depending on the size of your can or pan.
Prepare the cake batter:
- Preheat oven to 350 °F/ 180 °C.
- In a large mixing bowl, cream together the butter and sugar until light and fluffy.
- Whisk in the eggs one at a time. Add the milk, pineapple juice, and vanilla extract.
- Sift the flour, baking powder, and salt to prevent lumps. Then, mix until just incorporated. Note: DO NOT overmix.
- Stir in the pineapple pieces and fold just enough to spread the pineapple.
Baking & Serving:
- Spread the batter evenly over the pineapples and bake for around 35-40 minutes, or until a toothpick or wooden skewer inserted in the middle comes out clean.
- Allow 10 minutes for the cake to cool in the pan before turning it onto a serving plate.
- Run a knife at the edge of the pan if needed.
- Place your serving plate or tray over the bundt cake pan.
- Turnover and tap the pan softly and/or shake it gently to loosen the cake.
- Lift the cake pan slowly and serve.
- Share and enjoy!
Video
Notes
- Make sure you purchase pineapple slices that are in juice rather than syrup. The pineapple juice is called for in the cake batter, but the syrup is excessively sweet.
- Maraschino cherries are sweetened, preserved cherries that are widely used as a cocktail garnish! Glacé cherries can also be used.
- Use softened butter and don’t let it get too soft and sloppy. This is a common mistake when making cakes that need creaming butter and sugar. For the butter, set the temperature to 18°C/64°F.
- Eggs should be at room temperature, not cold from the fridge, to ensure appropriate incorporation into the batter.
- Firmly pressing the pineapple and cherries reduces the amount of brown caramel on the presentation side, allowing the colors to come through more clearly.
- Make sure to invert the cake after 10 minutes to avoid the topping s from sticking into the pan.
- Storage. Keeps for at least 2 days in room temperature, 5 days in the fridge & 3 moths in the freezer. Just store it properly. Before serving, bring the dish to room temperature.
