By I made a pineapple upside down Bundt cake Saturday for a kid’s eighth-birthday tropical-themed party. The Bundt-pan version is more dramatic than the standard 9-inch round — the caramelized pineapple rings and cherries spiral down the sides of the upside-down cake when you invert it. Brown-sugar-and-butter caramel, pineapple rings, maraschino cherries, vanilla cake batter on top. Bake. Cool. Invert.
The math: a can of pineapple rings, cherries, butter, brown sugar, cake mix doctored. Total: $7 in ingredients. Reimbursement $50 and tip $30.
The recipe is below. The trick is the Bundt pan version.
Pineapple Upside-Down Bundt Cake
Prep Time: 20 minutes | Cook Time: 55 minutes | Total Time: 1 hour 15 minutes | Servings: 12
Ingredients
- For the topping:
- 1/4 cup unsalted butter, melted
- 3/4 cup packed light brown sugar
- 1 can (20 oz) sliced pineapple in juice, drained (reserve 1/2 cup juice)
- 12 maraschino cherries, drained
- For the cake:
- 2 1/2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 teaspoon ground cinnamon
- 3/4 cup unsalted butter, softened
- 1 1/2 cups granulated sugar
- 3 large eggs, room temperature
- 1 teaspoon pure vanilla extract
- 1/2 cup reserved pineapple juice
- 1/2 cup sour cream
Instructions
- Preheat and prep. Preheat oven to 350°F. Generously grease a 12-cup Bundt pan with nonstick spray, making sure to coat all the crevices thoroughly.
- Build the topping. Pour the melted butter into the bottom of the prepared Bundt pan, tilting to coat evenly. Sprinkle the brown sugar over the butter in an even layer. Arrange pineapple slices over the sugar, cutting slices as needed to fill the curve of the pan. Tuck a maraschino cherry into the center of each pineapple slice.
- Mix the dry ingredients. In a medium bowl, whisk together the flour, baking powder, baking soda, salt, and cinnamon. Set aside.
- Cream butter and sugar. In a large bowl using a hand or stand mixer, beat the softened butter and granulated sugar on medium-high speed for 3–4 minutes until pale and fluffy. Scrape down the sides of the bowl as needed.
- Add eggs and vanilla. Add the eggs one at a time, beating well after each addition. Mix in the vanilla extract.
- Combine wet and dry. With the mixer on low, add the flour mixture in three additions, alternating with the pineapple juice and sour cream (beginning and ending with flour). Mix until just combined—do not overmix.
- Fill and bake. Carefully spoon the batter over the pineapple topping in the Bundt pan, spreading gently to an even layer. Bake for 50–55 minutes, or until a toothpick inserted into the center of the cake (not the topping) comes out clean.
- Cool and invert. Let the cake cool in the pan on a wire rack for exactly 10 minutes—no longer, or the topping may stick. Run a thin knife around the center tube and outer edge. Place a serving plate on top of the pan and invert in one confident motion. Let the pan sit for 1 minute before lifting it away. Reposition any fruit that shifts.
- Serve. Allow to cool at least 15 additional minutes before slicing. Serve warm or at room temperature. Leftovers keep covered at room temperature for up to 2 days or refrigerated for up to 4 days.
Nutrition (per serving)
Calories: 420 | Protein: 5g | Fat: 17g | Carbs: 63g | Fiber: 1g | Sodium: 210mg