From Scratch Pineapple Upside Down Bundt Cake
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!
Ingredients
- 20 oz (566.99 g) pineapple slices, canned (reserve juice!)
- 1/4 cup (56.75 g) unsalted butter
- 1/2 cup (110 g) brown sugar
- 1 (1) jar Maraschino cherries
- 1 1/2 cups (300 g) granulated sugar, 300g
- 2 1/2 cup (312.5 g) flour, 310 g
- 2 tsp (2 tsp) baking powder
- 1/2 tsp (0.5 tsp) baking soda
- ½ tsp (0.5 tsp) kosher salt
- 1 cup (236.59 ml) pineapple juice
- ½ cup (118.29 ml) water, or orange juice if you want a more tropical flavor
- 1/2 cup (118.29 ml) vegetable oil
- 2 (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.
- Dry the pineapple slices well on paper towels and cut them in half down the middle.
- In a small bowl melt the ¼ cup butter. Add the ½ brown sugar and stir well to combine.
- Pour the brown sugar mixture evenly on the bottom of the 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, 1/2 cup vegetable oil, and eggs. 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
Storing and freezing
Storing: To store the Pineapple Upside Down Bundt Cake, cover it tightly with plastic wrap or foil and keep it at room temperature for up to 3 days. It can also be stored in the fridge for up to one week however it will lose moisture over time. Freezing: To freeze, wrap it tightly in plastic wrap and then foil or place it in an airtight container. It can be frozen for up to 2 months. When ready to eat, thaw the cake overnight in the refrigerator before bringing it to room temperature. The texture may be slightly different after freezing, but it will still taste great.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
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