Description
Sweet Pineapple Upside Down Bundt Cake delivers tropical sunshine right to your dessert plate. Caramelized pineapple rings nestled in a tender cake make your taste buds dance with pure Southern comfort.
Ingredients
Scale
Primary Ingredients:
- 2 cups all-purpose flour
- 1 cup buttermilk
- 3 large eggs
- 1 12 cups granulated sugar
- 1 cup brown sugar
Supporting Ingredients:
- 1 can (20 ounces) pineapple slices, drained
- 1 cup maraschino cherries
Seasoning and Leavening Agents:
- 1 cup unsalted butter, softened
- 1 teaspoon vanilla extract
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- ½ teaspoon salt
Instructions
- Set your oven to precisely 350°F and grab a 12-cup bundt pan.
- Melt ½ cup unsalted butter directly inside the bundt pan, ensuring complete coverage.
- Sprinkle 1 cup brown sugar evenly across the melted butter, creating a smooth caramel base.
- Carefully place 6-8 drained pineapple slices around the bottom of the pan, positioning them decoratively.
- Distribute 1 cup maraschino cherries between the pineapple slices, filling any gaps.
- Whisk 2 cups all-purpose flour with 1 tsp baking powder, 1 tsp baking soda, and ½ tsp salt in a separate bowl.
- In another large bowl, cream ½ cup softened butter with 1 ½ cups granulated sugar until the mixture becomes light and fluffy.
- Crack 3 large eggs into the butter mixture, then add 1 cup buttermilk and 1 tsp vanilla extract, blending thoroughly.
- Gradually fold the dry flour mixture into the wet ingredients, stirring until just combined and no flour streaks remain.
- Gently pour the batter over the arranged pineapple and cherries, ensuring complete coverage.
- Slide the bundt pan into the preheated 350°F oven and bake for exactly 45-50 minutes.
- Check doneness by inserting a toothpick – it should emerge clean with no wet batter.
- Remove from oven and allow the cake to rest in the pan for 10 minutes.
- Place a large serving plate over the bundt pan and swiftly invert to release the cake.
Notes
- Let the cake cool slightly before flipping, so the caramelized topping stays intact when you turn it out.
- Use room temperature ingredients to help your cake batter mix smoothly and create an even texture.
- For a dairy-free version, substitute buttermilk with almond milk and use coconut oil instead of butter.
- Make sure your bundt pan is well-greased to prevent the pineapple layer from sticking when you invert the cake.
- Prep Time: 15 minutes
- Cook Time: 45-50 minutes
- Category: Bundt Cakes
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 12
- Calories: 337 kcal
- Sugar: 33 g
- Sodium: 178 mg
- Fat: 15 g
- Saturated Fat: 9 g
- Unsaturated Fat: 6 g
- Trans Fat: 0.5 g
- Carbohydrates: 47 g
- Fiber: 1 g
- Protein: 3 g
- Cholesterol: 53 mg