There’s an undeniable charm to an upside-down cake, a delightful dessert where the vibrant, caramelized topping becomes the star. That sticky, sweet brown sugar, infused with luscious fruit, transforms a simple cake into something truly extraordinary. While the traditional pineapple upside-down cake is a beloved classic, we’ve taken it up a notch by crafting it into a stunning bundt cake. This homemade Pineapple Upside Down Bundt Cake isn’t just beautiful; it’s incredibly moist, bursting with tropical flavor, and surprisingly easy to prepare. Perfect for impressing guests or enjoying a special treat with family, this recipe is set to become your go-to for a fun and fruity summertime (or any time!) indulgence.
Irresistible Homemade Pineapple Upside Down Bundt Cake: Your Perfect Fruity Dessert
Imagine a cake that’s both a visual masterpiece and a taste sensation. Our Pineapple Upside Down Bundt Cake delivers exactly that. The elegant bundt shape elevates the presentation, making it ideal for celebrations, potlucks, or simply a weekend family dessert. Each slice promises a bite of tender cake permeated with the sweet tang of pineapple and the vibrant burst of maraschino cherries, all crowned with a glistening caramel glaze. Best of all, despite its impressive appearance, this recipe is designed for home bakers of all skill levels, ensuring a flawless result every time. Get ready to bake a cake that looks as good as it tastes and is always a joy to serve!
Frequently Asked Questions About Baking This Delightful Bundt Cake
A standard bundt pan is designed to hold 12 cups of batter. For this particular Pineapple Upside Down Bundt Cake recipe, you will absolutely need a standard 12-cup bundt pan to ensure the correct volume and baking time. Always double-check your pan – some smaller pans might hold only 6 or 10 cups. Look for “standard” or “12-cup” printed on the pan itself or its packaging to confirm.
Yes, you certainly can adapt this recipe to regular cake pans, though it will alter the classic “upside-down” presentation slightly and require some adjustments. You will need two 9-inch round cake pans for the batter. The baking time will also be significantly reduced, typically to around 40-45 minutes, so keep a close eye on it. When arranging the topping, you’ll need to distribute the pineapple rings and maraschino cherries between the two pans to create a consistent design. It’s important to note that this recipe is not suitable for a single 9×13 inch baking dish, as the batter volume and topping distribution would not work correctly.
Properly preparing your bundt pan is the most crucial step to ensure your beautiful Pineapple Upside Down Bundt Cake releases cleanly. I highly recommend the traditional method: liberally rub the entire inside surface of the pan with solid vegetable shortening, making sure to get into all the intricate nooks and crannies. Then, generously flour the pan, rotating it and tapping out any excess flour until every greased surface is coated. Alternatively, you can use a baking spray that contains flour, such as Baker’s Joy. If using a spray, be very generous and ensure you coat every part of the pan. I personally use Baker’s Joy for all my baked goods in bundt pans because it provides a reliable non-stick surface. Do not skimp on this step – a well-prepped pan means a perfect cake!
This delicious cake can be stored at room temperature, covered tightly with plastic wrap or in an airtight container, for up to 3 days. To extend its freshness, it can also be frozen. To do this, first place the cooled cake on a baking pan and put it into the freezer for 1-2 hours until it’s completely firm. Once frozen, remove it, wrap it thoroughly with plastic wrap, and then add a layer of aluminum foil for extra protection against freezer burn. When properly wrapped, the cake should keep beautifully in the freezer for up to 3 months. To defrost, simply remove it from the freezer and let it sit on your countertop until it comes to room temperature before serving.
Absolutely! While this recipe is homemade from scratch, a good quality store-bought cake mix can be a fantastic shortcut if you’re short on time. A vanilla or pineapple-flavored cake mix would work best to complement the pineapple topping. Follow the package directions for preparing the cake mix, then simply integrate the chopped pineapple pieces into the prepared batter as instructed in step 10 of our recipe. This will still result in a wonderfully moist and flavorful Pineapple Upside Down Bundt Cake with significantly less effort.
Cake flour is definitely recommended for this recipe because it produces a lighter, more tender, and airy crumb, which is characteristic of the best bundt cakes. It has a lower protein content (less gluten) compared to all-purpose flour, meaning it develops less gluten when mixed, resulting in that desirable soft texture. If you use all-purpose flour, your cake will still taste good, but it will be noticeably denser and have a slightly chewier texture. Cake flour is widely available in most grocery stores, often found in a box near other flours, with “Swan’s Down” being a common brand. If you absolutely cannot find cake flour, you can create a reasonable substitute by measuring out 1 cup of all-purpose flour, removing 2 tablespoons, and then replacing those 2 tablespoons with cornstarch. Sift this mixture together thoroughly before using. This DIY method helps to lower the protein content and emulate the tenderness of cake flour, though the results won’t be exactly the same as using true cake flour.
For classic pineapple upside down cakes, canned pineapple rings are usually preferred over fresh. They are consistently sweet, tender, and most importantly, come with their own juice, which is essential for both the caramel topping and the cake batter in this recipe. Make sure to drain them well, but reserve the juice! As for cherries, maraschino cherries are the traditional choice. Their bright red color creates a beautiful contrast with the golden pineapple, and their sweet, slightly almond-like flavor perfectly complements the tropical fruit. Ensure you drain the maraschino cherries thoroughly as well, as excess liquid can affect the topping’s consistency.
Essential Ingredients for Your Perfect Homemade Pineapple Bundt Cake
Crafting this moist and flavorful Pineapple Upside Down Bundt Cake starts with a selection of high-quality ingredients. Each component plays a vital role in achieving the perfect balance of sweetness, texture, and tropical essence. Here’s what you’ll need to create this show-stopping dessert:
- **Butter (softened):** Essential for a rich cake batter and the foundation of your irresistible caramelized topping. Ensure it’s at room temperature for optimal creaming.
- **Brown Sugar:** This is the key to creating that iconic sticky, sweet, and deep golden caramel layer that makes upside-down cakes so special.
- **Pineapple Rings (20-ounce can):** The star of the show! Make sure to drain them well, but don’t discard the juice – you’ll need it for both the topping and the cake batter.
- **Maraschino Cherries (1 small jar):** These add vibrant pops of color and a classic touch of sweetness, perfectly complementing the pineapple.
- **Cake Flour (3 cups):** This specialized flour is crucial for achieving the light, tender, and airy crumb that makes this bundt cake truly exceptional.
- **Baking Powder (2 ½ teaspoons):** Our primary leavening agent, ensuring your cake rises beautifully and maintains a delicate texture.
- **Salt (½ teaspoon):** A small but mighty ingredient that enhances all the other flavors and balances the sweetness of the cake.
- **Granulated Sugar (1 ½ cups):** Used in the cake batter to provide the perfect level of sweetness, working in harmony with the fruity flavors.
- **Large Eggs (3):** Act as a binder for the ingredients and contribute significantly to the cake’s structure, richness, and moisture.
- **Vanilla Extract (2 teaspoons):** A classic flavoring that adds a warm, inviting aroma and a depth of flavor to the cake batter.
- **Evaporated Milk (½ cup):** Contributes to an incredibly moist and rich texture, making the cake wonderfully tender.
- **Pineapple Juice (½ cup, from canned rings):** This adds an extra layer of authentic pineapple flavor and additional moisture, ensuring a truly tropical experience.
Step-by-Step Guide: Crafting Your Delicious Pineapple Upside Down Bundt Cake
Follow these detailed instructions carefully to achieve a flawless and incredibly flavorful Pineapple Upside Down Bundt Cake. Precision in each step ensures a perfect presentation and a tender, moist crumb.
Prepare the Pan and Caramelized Topping
- First, preheat your oven to 350°F (175°C). While the oven heats, ensure your 12-cup bundt pan is thoroughly greased and floured (refer to our FAQ section for the best method to prevent sticking).
- In a small saucepan, combine 2 tablespoons of softened butter with the ⅓ cup of brown sugar and 2 tablespoons of the reserved pineapple juice. Melt these ingredients together over low heat, stirring constantly until the mixture is smooth, bubbly, and well combined. This is your luscious caramel base.
- Carefully pour this warm caramelized mixture evenly into the bottom of your prepared 10-inch standard bundt pan. Use a spatula to spread it if necessary, ensuring it coats the entire bottom surface where your fruit will sit.
- Artfully arrange the drained pineapple slices and maraschino cherries over the sugar-butter mixture in the bottom of the pan. This will be the beautiful top of your cake, so take your time to create an appealing pattern.
- If you have any pineapple slices left over after arranging the bottom, roughly chop them. These will be folded into the cake batter to add extra bursts of tropical flavor throughout the cake. Set the chopped pineapple aside for later.
Prepare the Moist Cake Batter
- In the bowl of a large stand mixer, fitted with the paddle attachment, cream together the remaining 12 tablespoons of softened butter with the 1 ½ cups of granulated sugar. Beat on medium speed for 2-3 minutes until the mixture is light, fluffy, and pale in color. This step is vital for incorporating air and creating a tender cake.
- Add the 3 large eggs, one at a time, mixing well after each addition to ensure they are fully incorporated. Once the eggs are mixed in, stir in the 2 teaspoons of vanilla extract until just combined. Scrape down the sides of the bowl as needed.
- In a separate medium bowl, whisk together the 3 cups of cake flour, 2 ½ teaspoons of baking powder, and ½ teaspoon of salt. Gradually add half of this dry mixture to the wet ingredients in the stand mixer. Mix on low speed until just combined – be careful not to overmix, as this can lead to a tough cake.
- Now, pour in the ½ cup of evaporated milk and the remaining ½ cup of pineapple juice from the can. Add the rest of the dry flour mixture to the bowl. Mix on low speed until everything is just incorporated and no streaks of flour remain. Again, avoid overmixing to keep the cake tender.
- Using a spatula, gently fold the reserved chopped pineapple pieces into the cake batter by hand. This ensures the fruit is evenly distributed without overworking the batter or bruising the delicate pineapple pieces.
Assemble, Bake, and Invert with Care
- With a measuring cup or a large spoon, carefully spoon about half of the cake batter into the prepared bundt pan. Take great care to pour it gently around the arranged pineapples and cherries, ensuring you don’t displace them from their pretty pattern at the bottom.
- Once you have created a good, even layer covering the fruit topping, gently pour the rest of the cake batter into the pan. Use a spatula to spread the batter around so it’s evenly distributed. Lightly tap the pan on your counter a few times to release any trapped air bubbles.
- Bake in the preheated oven for 50-55 minutes. The cake is done when a wooden skewer or toothpick inserted into the thickest part of the cake comes out clean.
- Remove the cake from the oven and allow it to cool in the bundt pan on a wire rack for exactly 5 minutes. This brief cooling period helps the cake set slightly while ensuring the caramelized topping is still warm and liquid enough to release cleanly.
- After 5 minutes, carefully invert the bundt pan onto your chosen serving platter or a cooling rack. Do this in one swift, confident motion. It’s crucial not to leave the cake in the pan for too long, as the brown sugar and pineapple topping at the bottom can harden and stick to the pan, making it difficult to release and potentially damaging your beautiful cake.
Serving Suggestions and Storage Tips for Your Bundt Cake
This Pineapple Upside Down Bundt Cake is truly a showstopper on its own, with its vibrant topping and moist crumb. However, a few simple additions can elevate it even further. We recommend serving it slightly warm for the best flavor experience, allowing the caramel and pineapple notes to truly shine. It pairs wonderfully with a dollop of freshly whipped cream, which provides a light, airy contrast to the rich cake. Alternatively, a scoop of premium vanilla bean ice cream melting gently over a warm slice is an absolute dream. The cool creaminess beautifully complements the warm, fruity cake.
For storage, ensure the cake is completely cooled before covering. Keep the cake covered tightly with plastic wrap or in an airtight cake dome at room temperature for up to 3 days. This helps maintain its moisture and freshness. To extend its shelf life even further, you can freeze the cake. First, place the completely cooled cake uncovered on a baking sheet and put it into the freezer for 1-2 hours until it is firm to the touch. Once firm, remove it, wrap it thoroughly in several layers of plastic wrap, followed by a layer of heavy-duty aluminum foil. This double-layer protection will guard against freezer burn. The cake will keep beautifully in the freezer for up to 3 months. To enjoy your frozen cake, simply remove it from the freezer to your countertop and allow it to thaw at room temperature for several hours or overnight before unwrapping and serving.
More Delicious Cake Recipes to Explore
If you loved the delightful blend of fruit and cake in this Pineapple Upside Down Bundt Cake, you’re in for a treat! Our kitchen is filled with an array of other fantastic dessert ideas that are sure to satisfy your sweet cravings. Explore these recipes for more inspiration and discover your next favorite bake:
- Raspberry Upside Down Cake: A delightful twist on the classic, featuring the tart and sweet burst of fresh raspberries.
- Strawberry Upside Down Cake: Another seasonal favorite, this cake is bursting with the fresh, juicy goodness of ripe strawberries.
- Apple Upside Down Cake: A comforting and warm classic, perfect for fall, with tender caramelized apples.
- Easy Pineapple Crumb Cake: For those who adore a crunchy, buttery crumb topping combined with tropical pineapple flavor.
- Chocolate Pudding Bundt Cake: A rich, decadent, and incredibly moist chocolate treat that’s always a crowd-pleaser.
- Snickerdoodle Bundt Cake: All the beloved cinnamon-sugar perfection of snickerdoodle cookies, baked into an elegant bundt shape.
- Cinnamon Roll Cake: Capture all the cozy, spiced flavors of a warm cinnamon roll in an easy-to-make cake format.
- Italian Love Cake: A unique and beloved dessert featuring a delightful combination of moist cake, creamy filling, and a rich chocolate topping.
Pineapple Upside Down Bundt Cake
This recipe for homemade Pineapple Upside Down Bundt Cake is moist, fruity and absolutely tasty and so easy to slice and serve!
Pin Recipe
Prep Time: 15 minutes
Cook Time: 55 minutes
Total Time: 1 hour 10 minutes
Servings: 18
Author: Brandie Skibinski
Ingredients
- 14 Tablespoons butter (softened to room temperature), divided use
- ⅓ cup brown sugar
- 20 ounce can pineapple rings (save juice)
- 1 small jar maraschino cherries
- 3 cups cake flour
- 2 ½ teaspoons baking powder
- ½ teaspoon salt
- 1 ½ cups granulated sugar
- 3 large eggs
- 2 teaspoons vanilla extract
- ½ cup evaporated milk
- ½ cup pineapple juice
Instructions
- Preheat the oven to 350°F (175°C).
- Melt 2 Tablespoons of the butter with the brown sugar and 2 Tablespoons of the pineapple juice from the can of pineapple rings in a small saucepan over low heat.
- Pour this caramelized mixture into a well-greased 10-inch bundt pan, spreading evenly.
- Arrange pineapple slices and cherries in a decorative pattern over the mixture at the bottom of the pan.
- Take any remaining pineapple slices and roughly chop them. Set aside to be folded into the batter.
- Using a stand mixer with the paddle attachment, cream the remaining 12 Tablespoons of softened butter with the granulated sugar until light and fluffy.
- Add the eggs one at a time, mixing well after each, then stir in the vanilla extract until combined.
- In a separate bowl, whisk together the cake flour, baking powder, and salt. Gradually add half of this dry mixture to the wet ingredients, mixing on low speed until just combined.
- Pour in the evaporated milk and the remaining pineapple juice. Add the rest of the dry flour mixture and mix until just incorporated, being careful not to overmix.
- Gently fold the chopped pineapple pieces into the cake batter by hand using a spatula.
- Carefully spoon about half of the cake batter into the bundt pan around the arranged pineapples and cherries, taking care not to displace them.
- Once the toppings are covered, pour in the rest of the batter, spreading it evenly across the pan.
- Bake for 50-55 minutes, or until a toothpick inserted into the center comes out clean.
- Remove from the oven and allow to cool in the pan for exactly 5 minutes on a wire rack.
- Carefully invert the bundt pan onto your serving platter or cooling rack. Remove the pan promptly to prevent the caramelized topping from hardening and sticking.
Notes
- Ensure you use a standard 12-cup bundt pan for this recipe.
- This cake can be kept at room temperature (covered with plastic wrap) for up to 3 days. It can also be frozen: place on a baking pan and freeze for 1-2 hours until firm, then wrap tightly in plastic wrap and foil. It will keep for up to 3 months. To defrost, remove from freezer to countertop until it comes to room temperature.
- Grease the bundt pan extremely well (with shortening and flour or a baking spray with flour) to guarantee an easy release.
Course: Dessert
Cuisine: American
Nutrition Information (Estimated Per Serving)
Calories: 278 kcal | Carbohydrates: 43g | Protein: 4g | Fat: 10g | Sodium: 86mg | Fiber: 1g | Sugar: 27g
Nutritional Disclaimer
The nutritional information provided is an estimate. Please consult a qualified nutritionist or use a trusted online calculator if precise dietary values are critical for your needs. Values can vary based on specific brands and ingredients used.
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