Description
This Pineapple Upside Down Bundt Cake is a moist and rich dessert featuring caramelized pineapple rings and maraschino cherries layered atop a buttery vanilla cake. Baked in a bundt pan and inverted after baking, this cake dazzles with its beautiful presentation and delicious tropical flavor, perfect for any special occasion or sweet treat.
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 your oven to 325ºF. Grease a 12-cup bundt pan thoroughly with shortening and dust it lightly with flour, or use a non-stick spray like Baker’s Joy or Cake Release for easy removal.
- 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, about 3-4 minutes.
- Add eggs: Incorporate the 5 large eggs one at a time into the creamed butter and sugar, mixing until fully blended.
- Mix dry ingredients: Add the all-purpose flour, baking powder, and baking soda to the bowl. Mix gently just until smooth; be careful not to overmix to keep the cake tender.
- Add flavor and moisture: Pour in the vanilla extract and pineapple juice, then mix just until combined.
- Prepare the topping layer: In a small bowl, combine the light brown sugar and melted butter. Pour this mixture evenly into the bottom of the prepared bundt pan.
- Arrange pineapple and cherries: Place the pineapple rings around the bottom of the pan on top of the brown sugar mixture. Place a maraschino cherry in the center of each pineapple ring and scatter additional cherries between the rings if desired.
- Fill the pan with batter: Spread the cake batter evenly over the pineapple and cherry layer in the bundt pan.
- Bake the cake: Bake for 70-90 minutes or until the center is set. The cake is done when an inserted toothpick comes out clean or the internal temperature reaches between 200-210ºF.
- Invert and cool: Immediately after baking, invert the bundt pan onto a serving tray. This quick turn-out prevents the brown sugar topping from hardening and sticking to the pan.
- Store and serve: Allow the cake to cool completely. Store in an airtight container at room temperature. The cake tastes best if served the day after baking to allow the flavors to fully develop.
Notes
- This Pineapple Upside Down Bundt Cake is moist, rich, and delicious, presenting a delightful twist on the classic upside down cake.
- For best flavor and texture, serve the cake the day after baking.
- Make sure to turn the cake out immediately after baking to avoid sticky caramelization hardening in the pan.
- Using room temperature ingredients ensures better mixing and texture.
Nutrition
- Serving Size: 1 slice
- 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
