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Pineapple Upside Down Bundt Cake

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A delightful twist on classic pineapple upside-down cake, featuring buttery flavor and sweet pineapple.

Ingredients

Scale
  • 1 cup butter
  • 1 cup brown sugar
  • 1 can (20 oz) pineapple slices
  • Maraschino cherries
  • 2 cups all-purpose flour
  • 2 cups granulated sugar
  • 1 cup milk
  • 3 eggs
  • 1 tablespoon vanilla extract
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt

Instructions

  1. Preheat your oven to 350°F (175°C).
  2. Prepare a Bundt pan by greasing it generously with butter or cooking spray.
  3. Melt the butter in a small saucepan or microwave, then pour into the bottom of the prepared Bundt pan.
  4. Add the brown sugar, sprinkling it evenly over the melted butter.
  5. Arrange the pineapple slices on top of the brown sugar layer and place a maraschino cherry in the center of each slice.
  6. Mix the all-purpose flour, baking powder, and salt in a mixing bowl.
  7. Cream the remaining butter and granulated sugar in another bowl until light and fluffy.
  8. Add the eggs and vanilla extract to the butter and sugar mixture, mixing until well combined.
  9. Combine the flour mixture and milk, alternating between them, starting and ending with the flour mixture. Stir until just combined.
  10. Pour the batter over the arranged pineapple and cherries in the Bundt pan.
  11. Bake for 50-60 minutes, or until a toothpick inserted in the center comes out clean.
  12. Cool the cake in the pan for about 10 minutes before inverting onto a serving plate.
  13. Invert the Bundt pan carefully, tapping if necessary to release the cake.

Notes

Serve with whipped cream or vanilla ice cream for extra indulgence.

Nutrition

Keywords: Pineapple Cake, Bundt Cake, Dessert, Tropical Cake, Easy Baking

Find it online: https://dishfoody.com/pineapple-upside-down-bundt-cake/