Pineapple Upside Down Cake Recipe Bundt: A Showstopping Twist!

Pineapple upside down cake is a classic dessert for a reason: it’s beautiful, delicious, and surprisingly easy to make. The combination of caramelized pineapple, sweet brown sugar, and moist cake is simply irresistible. But what if we could take this beloved treat to the next level? Enter the Pineapple Upside Down Cake Bundt! This recipe transforms the traditional layered cake into a stunning, shareable centerpiece, perfect for potlucks, holidays, or any occasion that calls for a little bit of sunshine.

Why This Recipe Works

This recipe builds upon the core principles of a fantastic pineapple upside down cake while adapting it for the unique shape and baking requirements of a Bundt pan. Here’s why it’s a winner:

• Even Caramelization: The Bundt pan’s shape ensures that the pineapple slices are evenly coated in the rich brown sugar caramel, creating a beautiful and flavorful top (which becomes the bottom!).
• Moist and Tender Cake: We’ve carefully balanced the wet and dry ingredients in the cake batter to guarantee a moist and tender crumb that complements the caramelized pineapple perfectly.
• Perfectly Portioned Slices: The Bundt cake design naturally creates evenly sized slices, making it easy to serve and enjoy.
• Visually Stunning: Let’s face it, a Bundt cake is always a showstopper. The ring of caramelized pineapple peeking out from the golden cake is simply gorgeous.
• Adaptable: While this recipe focuses on the classic pineapple, you can easily experiment with other fruits like cherries, peaches, or even cranberries for a seasonal twist.

Ingredients

• For the Caramel Layer:
  • 1/2 cup (1 stick) unsalted butter, melted
  • 1 cup packed light brown sugar
  • 1 (20-ounce) can pineapple slices, drained, juice reserved
  • Maraschino cherries, for decoration (optional)
• For the Cake Batter:
  • 2 1/2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 cup (2 sticks) unsalted butter, softened
  • 1 3/4 cups granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1 cup reserved pineapple juice (from the can), plus enough milk to measure 1 cup

Instructions

1. Prepare the Bundt Pan: Generously grease and flour a 10-12 cup Bundt pan. Make sure to get into all the crevices to prevent the cake from sticking.
2. Make the Caramel Layer: In a small bowl, combine the melted butter and brown sugar. Pour the mixture evenly into the prepared Bundt pan.
3. Arrange the Pineapple: Arrange the pineapple slices in a single layer over the brown sugar mixture. You can cut the slices in half to fit them neatly in the pan. Place a maraschino cherry in the center of each pineapple ring, if desired.
4. Preheat the Oven: Preheat oven to 350°F (175°C).
5. Make the Cake Batter: In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
6. Cream Butter and Sugar: In a large bowl, cream together the softened butter and granulated sugar until light and fluffy.
7. Add Eggs and Vanilla: Beat in the eggs one at a time, then stir in the vanilla extract.
8. Combine Wet and Dry Ingredients: Gradually add the dry ingredients to the wet ingredients, alternating with the pineapple juice mixture (pineapple juice and milk), beginning and ending with the dry ingredients. Mix until just combined. Do not overmix.
9. Pour Batter into Pan: Carefully pour the cake batter over the pineapple slices in the Bundt pan, spreading it evenly.
10. Bake: Bake for 50-60 minutes, or until a wooden skewer inserted into the center of the cake comes out clean.
11. Cool and Invert: Let the cake cool in the pan for 10-15 minutes before inverting it onto a serving plate. If the cake doesn’t release easily, gently loosen the edges with a knife.
12. Serve: Serve warm or at room temperature.

Tips for Success

• Don’t Skip Greasing and Flouring: This is crucial for preventing the cake from sticking to the Bundt pan. Use a pastry brush to get into all the nooks and crannies.
• Drain the Pineapple Well: Excess moisture from the pineapple can make the cake soggy. Be sure to drain the slices thoroughly.
• Don’t Overmix the Batter: Overmixing can lead to a tough cake. Mix until just combined.
• Check for Doneness: Use a wooden skewer to test for doneness. If it comes out with wet batter, bake for a few more minutes and check again.
• Cool Before Inverting: Letting the cake cool slightly before inverting allows the caramel to set slightly, which helps prevent the pineapple slices from sticking to the pan.
• Use a Good Quality Bundt Pan: A good quality Bundt pan will distribute heat evenly and release the cake cleanly.
• Pineapple Juice Substitute: If you don’t have enough reserved pineapple juice, you can substitute with apple juice or water.

Storage Instructions

Store leftover pineapple upside down cake in an airtight container at room temperature for up to 3 days. You can also refrigerate it for up to 5 days. To reheat, warm individual slices in the microwave or oven.

FAQ

• Can I use fresh pineapple? While canned pineapple is recommended for its consistent sweetness and texture, you can use fresh pineapple. Just be sure to peel, core, and slice it thinly. You may also need to add a bit more sugar to the caramel layer to compensate for the lower sugar content in fresh pineapple.
• Can I use a different type of pan? While this recipe is specifically designed for a Bundt pan, you could potentially adapt it for a regular cake pan. However, the baking time may need to be adjusted, and the caramelization may not be as even.
• Can I make this cake gluten-free? Yes, you can substitute the all-purpose flour with a gluten-free all-purpose flour blend. Be sure to use a blend that contains xanthan gum or guar gum for best results.
• Why did my cake stick to the pan? This is usually due to insufficient greasing and flouring. Make sure to thoroughly grease and flour the pan, paying special attention to the crevices. You can also use a baking spray that contains flour.
• My cake is too brown on top. What should I do? If your cake is browning too quickly, tent it loosely with aluminum foil during the last 15-20 minutes of baking.

Conclusion

This Pineapple Upside Down Cake Bundt recipe is a delightful twist on a classic dessert. With its stunning presentation, moist texture, and irresistible caramelized pineapple topping, it’s sure to impress your family and friends. So, gather your ingredients, preheat your oven, and get ready to bake a showstopping treat that will bring a little bit of sunshine to any occasion. Enjoy!