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Pineapple Upside Down Bundt Cake

Pineapple Upside Down Bundt Cake
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This Pineapple Upside Down Bundt Cake is a moist, tender dessert featuring caramelized fresh pineapple rings atop a buttery, fluffy cake. Perfectly balanced with natural sweetness, rich caramel, and a beautiful presentation, it’s an ideal treat for any occasion from casual gatherings to elegant celebrations.

Ingredients

Scale

Topping

  • 4–5 Fresh pineapple rings
  • 1 cup Brown sugar
  • 1/2 cup Unsalted butter (1 stick), melted
  • Maraschino cherries (optional, for center of pineapple rings)

Cake Batter

  • 1/2 cup Unsalted butter, softened
  • 3/4 cup Granulated sugar
  • 2 large Eggs
  • 1 tsp Vanilla extract
  • 1 3/4 cups All-purpose flour (or gluten-free baking blend for GF)
  • 1 1/2 tsp Baking powder
  • 1/2 cup Milk or Buttermilk

Instructions

  1. Prepare the Pineapple Caramel Topping: Melt 1/2 cup unsalted butter with 1 cup brown sugar over medium-low heat, stirring constantly until well combined and smooth. Pour this caramel mixture evenly into the bottom of a greased bundt pan. Arrange fresh pineapple rings on top of the caramel, placing a maraschino cherry in the center of each ring if desired.
  2. Mix the Cake Batter: In a large bowl, cream together 1/2 cup softened unsalted butter and 3/4 cup granulated sugar until light and fluffy. Beat in eggs one at a time, fully incorporating each before adding the next. Add 1 tsp vanilla extract. Alternately add the dry ingredients—1 3/4 cups flour and 1 1/2 tsp baking powder—and 1/2 cup milk or buttermilk, beginning and ending with the dry ingredients, mixing just until combined to form a smooth, pourable batter.
  3. Assemble and Bake: Carefully pour the cake batter over the arranged pineapple and caramel in the bundt pan, spreading evenly. Bake in a preheated oven at 350°F (175°C) for 45 to 55 minutes or until a toothpick inserted into the center comes out clean.
  4. Cool and Invert: Remove the cake from the oven and let it cool in the pan for 10 to 15 minutes. Run a knife around the edges if needed, then carefully invert the cake onto a serving plate so the caramelized pineapple topping is displayed on top.

Notes

  • Use fresh pineapple for best flavor and texture; canned pineapple can be substituted but drain well.
  • Grease and flour bundt pan thoroughly to ensure easy release.
  • Do not overmix batter to maintain a tender crumb.
  • Check cake doneness starting a few minutes early to avoid drying out.
  • Allow cake to cool slightly before inverting to prevent topping from sticking or tearing.

Nutrition

Keywords: pineapple upside down cake, bundt cake, caramel pineapple cake, moist cake, tropical dessert

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