Description
This Pineapple Upside Down Bundt Cake is a moist, rich, and delicious twist on a classic dessert. Featuring a caramelized pineapple and cherry topping baked in a buttery brown sugar glaze, the cake boasts a tender crumb with hints of vanilla and tropical pineapple juice. Perfect for gatherings or a special treat, it’s best served the day after baking to let the flavors fully develop.
Ingredients
Scale
Butter and Sugar
- 1 1/2 cups salted butter (12 ounces, at room temperature)
- 3 cups granulated sugar (600 grams)
- 1/2 cup salted butter (4 ounces, melted)
- 1/2 cup light brown sugar (100 grams)
Eggs and Dairy
- 5 large eggs (at room temperature)
Dry Ingredients
- 3 cups all-purpose flour (390 grams)
- 1 teaspoon baking powder (3 grams)
- 1/2 teaspoon baking soda (3 grams)
Flavorings and Liquid
- 2 tablespoons vanilla extract (27 grams)
- 3/4 cup pineapple juice (6 ounces)
Toppings
- 6 pineapple rings
- Maraschino cherries
Instructions
- Prepare the Pan Preheat your oven to 325ºF. Grease a 12-cup bundt pan thoroughly with shortening, then dust with flour to prevent sticking. Alternatively, you can use Baker’s Joy or a similar cake release spray for an easier release.
- 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 becomes light and fluffy, which should take about 3 to 4 minutes.
- Add Eggs Incorporate the 5 large eggs, one at a time if you prefer, and continue mixing until fully combined and smooth.
- Mix Dry Ingredients In a separate bowl, combine the 3 cups all-purpose flour, 1 teaspoon baking powder, and 1/2 teaspoon baking soda. Gradually add these dry ingredients to the butter mixture and mix just until the batter is smooth to avoid overmixing.
- Add Flavorings and Juice Pour in 2 tablespoons of vanilla extract and 3/4 cup pineapple juice, mixing gently to combine all elements evenly.
- Prepare Topping In a small bowl, mix together the 1/2 cup light brown sugar and 1/2 cup melted salted butter until smooth. Pour this mixture evenly into the bottom of the prepared bundt pan.
- Arrange Fruit Place the 6 pineapple rings over the brown sugar and butter mixture in the pan. Place a maraschino cherry in the center of each pineapple ring as well as in spaces around the edges for a classic presentation.
- Pour Batter Spoon the cake batter over your arranged pineapple and cherries, spreading it evenly throughout the bundt pan.
- Bake Cake Place the pan in the preheated oven and bake for 70 to 90 minutes, or until the center of the cake is set and a toothpick inserted near the middle comes out clean. The internal temperature should be between 200-210ºF for perfect doneness.
- Invert and Cool Immediately after removing from the oven, invert the cake onto a serving tray to reveal the pineapple topping. This must be done right away to prevent the brown sugar glaze from hardening and sticking to the pan.
- Store and Serve Allow the cake to cool completely. Store it in an airtight container at room temperature. For the best flavor and texture, serve the cake the day after baking.
Notes
- This cake is especially moist and rich, providing a luscious pineapple flavor with a hint of vanilla and buttery topping.
- Flipping the cake immediately after baking ensures the topping comes out beautifully and doesn’t stick.
- Allowing the cake to rest overnight enhances the flavor and moistness.
- Use room temperature ingredients for better mixing and cake texture.
- You can substitute the maraschino cherries with fresh cherries or berries if preferred.
Nutrition
- Serving Size: 1 slice (1/15 of cake)
- Calories: 539 kcal
- 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
