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Pineapple Upside Down Bundt Cake

Pineapple Upside Down Bundt Cake
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The Pineapple Upside Down Bundt Cake is a nostalgic, beautifully presented dessert that features a moist, buttery cake topped with caramelized pineapple rings and maraschino cherries. Baked in a Bundt pan, this cake combines a rich, tender crumb with a sticky caramel glaze, making it perfect for special occasions or an everyday sweet treat.

Ingredients

Scale

Fruit and Topping

  • 8–10 Pineapple rings (fresh or canned, well-drained)
  • 12–16 Maraschino cherries
  • 1/2 cup Unsalted butter (for caramel topping)
  • 3/4 cup Brown sugar (for caramel glaze)

Cake Batter

  • 1 cup Unsalted butter (room temperature)
  • 1 1/4 cups Granulated sugar
  • 3 Large eggs
  • 2 teaspoons Vanilla extract
  • 2 1/2 cups All-purpose flour (or gluten-free flour blend for GF option)
  • 1 teaspoon Baking powder
  • 1/2 teaspoon Baking soda
  • 1 cup Buttermilk

Instructions

  1. Prepare the caramel topping: Melt the unsalted butter in a saucepan over medium heat. Stir in brown sugar continuously until it dissolves completely and the mixture becomes smooth and syrupy. Pour this caramel evenly into the bottom of the Bundt pan, which will later become the cake’s top once inverted.
  2. Arrange the fruit: Place the pineapple rings carefully over the caramel glaze in the pan. Nestle maraschino cherries in the centers of the pineapple rings and in the spaces between them to create an attractive pattern.
  3. Mix the cake batter: In a large bowl, cream together the butter and granulated sugar until light and fluffy. Add eggs one at a time, beating well after each addition, then mix in vanilla extract. In a separate bowl, whisk together flour, baking powder, and baking soda. Gradually add the dry ingredients alternately with the buttermilk to the wet mixture, mixing until smooth and well combined.
  4. Pour batter over fruit: Pour the prepared batter gently over the fruit in the Bundt pan. Use a spatula to spread it evenly and smooth the top for uniform baking.
  5. Bake the cake: Preheat your oven to 350°F (175°C). Bake the cake for 45 to 55 minutes, or until a toothpick inserted into the center comes out clean. Once done, let the cake cool in the pan for 10 to 15 minutes.
  6. Invert and serve: Run a knife around the edges of the Bundt pan to loosen the cake. Place a large serving plate upside down over the pan, then carefully flip the pan to release the cake, revealing the glossy pineapple and cherry topping. Serve as desired.

Notes

  • Use fresh pineapple or well-drained canned pineapple to prevent the caramel topping from becoming soggy.
  • Don’t skip using butter in the caramel; it enhances flavor and prevents burning of the sugar.
  • Allow the cake to cool briefly before flipping to avoid caramel spillage or fruit sticking.
  • Ensure all ingredients are at room temperature for better batter consistency and even baking.
  • Grease the Bundt pan thoroughly and dust with flour to avoid sticking and to release the cake cleanly.

Nutrition

Keywords: pineapple upside down cake, bundt cake, caramel pineapple cake, tropical dessert, easy cake recipe

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