Description
A delightful Pineapple Upside Down Bundt Cake featuring a rich, buttery cake topped with sweet, caramelized pineapple and cherries, perfect for any occasion.
Ingredients
- 1 cup brown sugar
- 1/2 cup unsalted butter
- 1 can (20 oz) pineapple slices, drained
- Maraschino cherries
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 1/2 cup vegetable oil
- 1 cup buttermilk
- 3 large eggs
- 1 tsp vanilla extract
- 1 tsp baking soda
- 1/2 tsp salt
Instructions
- Prep the Pan: Preheat the oven to 350°F (175°C). Grease and flour a bundt pan thoroughly to prevent sticking.
- Make the Topping: In a saucepan over medium heat, melt the butter and brown sugar, stirring until blended. Pour this mixture into the bottom of your bundt pan. Arrange the pineapple slices on top and place a cherry in the center of each slice.
- Mix the Batter: In a bowl, combine the flour, granulated sugar, baking soda, and salt. In a separate bowl, whisk together the oil, buttermilk, eggs, and vanilla extract.
- Combine: Pour the wet ingredients into the dry ingredients and mix until just combined.
- Bake: Pour the batter over the pineapple layer in the bundt pan and bake for about 45-50 minutes, or until a toothpick inserted into the center comes out clean.
- Cool and Unmold: Let the cake cool in the pan for about 10 minutes, then invert it onto a serving plate and cool completely.
Notes
Garnish with whipped cream or serve with ice cream for a delightful treat.
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American