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–+ servings
A pineapple upside down bundt cake with a slice cut and on it's side.
5 stars (5 ratings)

From Scratch Pineapple Upside Down Bundt Cake

Prep: 10 minutes
Cook: 40 minutes
Total: 50 minutes
Servings: 12 servings
This from-scratch recipe for this Pineapple Upside Down Bundt Cake is easy to make with just one bowl! The cake is perfectly moist, bursting with tropical flavors, and topped with caramelized pineapple and cherries, making it a delicious treat! The best part is how pretty it is when you slice it!
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Ingredients

  • 20 oz pineapple slices, canned (reserve juice!)
  • 1/4 cup unsalted butter
  • 1/2 cup brown sugar
  • 1 jar Maraschino cherries
  • 1 1/2 cups granulated sugar, 300g
  • 2 1/2 cup flour, 310 g
  • 2 tsp baking powder
  • 1/2 tsp baking soda
  • ½ tsp kosher salt
  • 1 cup pineapple juice
  • ½ cup water, or orange juice if you want a more tropical flavor
  • 1/2 cup vegetable oil
  • 2 eggs

Instructions
 

  • Preheat the oven to 350° F and spray a 10 cup bundt pan with baking spray- preferably one that is made with flour. Drain the pineapple can, reserving 1 cup of juice.
  • Pineapple slices drying on a sheet tray.
    Dry the pineapple slices well on paper towels and cut them in half down the middle.
  • Brown sugar glaze in a pot.
    In a small bowl melt the ¼ cup butter. Add the ½ brown sugar and stir well to combine.
  • Brown sugar glaze at the bottom of a bundt pan.
    Pour the brown sugar mixture evenly on the bottom of the bundt pan.
  • Pineapple slices and cherries lined in a bundt pan.
    Add one half pineapple ring around the bundt pan, then add a maraschino cherry in between each slice. If your pineapple slices start to fall over (they shouldnt) place the bundt pan in the fridge for a few minutes and try again. The thickness of the brown sugar should hold up the slices easily.
  • In a large mixing bowl combine the 1 1/2 cup sugar, 2 1/2 cup all purpose flour, 2 tsp baking powder, 1/2 tsp baking soda, and ½ tsp kosher salt and whisk lightly to combine.
  • Next add in the 1 cup reserved pineapple juice, ½ cup water or orange juice, 1/4 cup vegetable oil, and eggs.
  • Cake batter in bundt pan.
    Mix until combined but do not overmix.
  • Slowly pour the batter over the pineapple slices taking care not to push the slices down.
  • Bake for 40-45 minutes or until the cake is golden brown and the edges start to pull away from the pan.
  • Leave the cake to cool for only 15-20 minutes on the counter. If you let it sit too long the sugar will cool and harden and you wont be able to get the cake out.
  • Invert onto a wire rack and cool completely. If the bundt doesn't come out, go around the edges with a knife or offset spatula. Cool completely and enjoy!

Notes

Pour the batter in slowly so you don't knock the pineapple slices down. The cake is ready when the top is golden brown, pulling away from the sides, or if you stick a toothpick in it and a few moist crumbs come out. 
Serving: 1slice, Calories: 390kcal, Carbohydrates: 64g, Protein: 4g, Fat: 14g, Saturated Fat: 4g, Polyunsaturated Fat: 6g, Monounsaturated Fat: 3g, Trans Fat: 0.2g, Cholesterol: 37mg, Sodium: 229mg, Potassium: 136mg, Fiber: 1g, Sugar: 43g, Vitamin A: 183IU, Vitamin C: 6mg, Calcium: 67mg, Iron: 2mg
Course: Bundt Cake, Cake, Cakes
Author: Sam Adler
Cuisine: American
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