Description
This pineapple upside down bundt cake is moist, rich, and topped with caramelized pineapple and cherries. It is a show-stopping cake for any gathering.
Ingredients
- Pineapple Topping: 1/2 cup unsalted butter melted
- Pineapple Topping: 1/2 cup light brown sugar packed
- Pineapple Topping: 7 pineapple rings drained
- Pineapple Topping: 12 maraschino cherries
- Cake Batter: 1 1/2 cups unsalted butter softened
- Cake Batter: 2 1/2 cups granulated sugar
- Cake Batter: 5 large eggs room temperature
- Cake Batter: 3 cups all-purpose flour
- Cake Batter: 1 teaspoon baking powder
- Cake Batter: 1/2 teaspoon baking soda
- Cake Batter: 1/2 teaspoon salt
- Cake Batter: 2 teaspoons vanilla
- Cake Batter: 3/4 cup pineapple juice
Instructions
- Preheat the oven to 325°F. Generously grease a 12-cup bundt pan with butter and flour.
- In a small bowl, stir together the melted butter and brown sugar. Pour this mixture evenly into the bottom of the prepared pan.
- Arrange pineapple rings over the sugar mixture. Place cherries in the centers and gaps.
- In a large bowl, beat the softened butter and granulated sugar for 3 to 4 minutes until light and fluffy.
- Add the eggs one at a time, mixing well after each addition. Stir in the vanilla.
- In a separate bowl, whisk together the flour, baking powder, baking soda, and salt.
- Add the dry ingredients to the batter alternately with the pineapple juice, mixing just until smooth.
- Spoon the batter evenly over the pineapple layer and smooth the top.
- Bake for 75 minutes until the cake is set and a toothpick inserted near the center comes out clean.
- Immediately invert the cake onto a serving platter. Allow it to cool completely before slicing.
Notes
- This cake slices best after resting several hours at room temperature.
- Prep Time: 20 minutes
- Cook Time: 1 hour 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American