Description
A delightful Pineapple Upside Down Bundt Cake with caramelized pineapple and cherries, perfect for gatherings and family dinners.
Ingredients
- 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)
- 1/2 cup light brown sugar (100 grams)
- 1/2 cup salted butter (4 ounces, melted)
- 6 pineapple rings
- Maraschino cherries
Instructions
- Preheat your oven to 325ºF (165ºC) and generously grease a 12-cup bundt pan with shortening, then dust it with flour.
- Cream together the room-temperature butter and granulated sugar with an electric mixer until light and fluffy—about 3-4 minutes.
- Add the eggs one at a time, ensuring each is fully incorporated before adding the next.
- Gradually mix in the all-purpose flour, baking powder, and baking soda, stirring just until smooth.
- Pour in the vanilla extract and pineapple juice, mixing just until combined.
- In a small bowl, whisk together the melted butter and brown sugar, then pour this mixture into the bottom of your prepared bundt pan.
- Arrange the pineapple rings in the bottom of the pan and place a maraschino cherry in the center of each ring.
- Carefully spread the cake batter over the pineapple layer, smoothing the top.
- Bake for 70-90 minutes or until a toothpick inserted into the center comes out clean.
- Once done, remove the cake from the oven, let it cool for a few minutes, then invert it onto a serving platter.
- Allow the cake to cool completely before slicing.
Notes
Dust with powdered sugar before serving and consider pairing with whipped cream or ice cream for a delightful touch.
- Prep Time: 30 minutes
- Cook Time: 90 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American