Moist, rich and delicious this Pineapple Upside Down Bundt Cake is sinfully delicious but utterly addicting twist to a classic dessert!
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PINEAPPLE UPSIDE DOWN BUNDT CAKE
When it comes to cakes bundts are the ones that scare me the most. They are so unpredictable on if they will release from the pan that usually I have in the past stayed away from them.
But since I’ve been feeling a little more confident and adventurous in my cake baking excursions I figured it was time to busy out another bundt and make this fun and summery Pineapple Upside Down Bundt Cake!
This cake is moist, dense and delicious. It has just the right amount of fruity and sweet that pairs together to create a fun and flavorful cake experience…wow I’m calling tasting a cake an experience, what gas gotten into me?
Anyways this cake is super simple to whip up and is fun for a family gathering, picnic or just a cake to have around to munch on throughout the day…because we all know that’s what’s we do….at least it’s what this gal does. No shame.
I’ve always been a fan of this cake and taking a twist on the traditional and making it a Pineapple Upside Down Bundt Cake is a fun spin that the whole family will love.
I think that the addition of the butter and brown sugar that goes in the bottom of the pan makes it come out just that much easier when paired with my trusty shortening/flour combo I always use. I swear by the combo and it hasn’t failed me yet, and trust me when I say I’ve had quite the experience of trial and error.
So if you’re looking for a traditional flavor with a twist that is tasty and also feeds a crowd then this Pineapple Upside Down Bundt Cake is just what you need…the official new and improved cake of the summer!
Pineapple Upside Down Bundt Cake
Ingredients
- 1 1/2 cups butter softened
- 3 cups granulated sugar
- 5 large eggs
- 3 cups all-purpose flour
- 2 tsp baking powder
- 2 Tablespoons vanilla extract
- 3/4 cup pineapple juice
- 1/2 cup brown sugar
- 1/2 cup butter , melted
- 6 pineapple rings
- Maraschino cherries
Instructions
- Preheat oven to 325.
- In large bowl mix together your butter and sugar until light and fluffy.
- Add in your eggs and continue to mix until blended.
- Add in your flour and baking powder and mix again until smooth.
- Pour in your vanilla extract and pineapple juice and mix to combine.
- Grease a bundt pan with shortening, then dust it with flour.
- In bowl mix together your brown sugar and butter and pour into bottom of prepared pan.
- Layer your pineapple rings around the bottom of pan and placing a cherry in the center or ring and on the outside.
- Spread the batter bundt pan and bake for 1 1/2 hours or until center is set.
- Immediately turn out onto serving tray, if you don't turn out right away the brown sugar mixture will Harden and stick to pan.
Marie Goodson says
July 8, 2017 at 1:18 pmMaking this for our son-in-law today, his favorite cake. Marie Goodson
[email protected] says
July 11, 2017 at 10:08 pmAwesome! I hope he loves it!
Jean says
November 12, 2017 at 2:16 pmSuch a good cake I brought it to a party and everyone loved it. I did reduce butter in cake from 1 1/2c (?!) to 1 cup and it was PLENTY rich. I also added about 1/4-1/3 c of Spiced rum with no additional flour, maybe since I had 1/2 c less of butter that evened it out. It was exceptional.
One thing I did not care for is that since I have a bundt in which the bottom releases from side of pan for easy removal of cake, and since there is a lot of butter at bottom of pan it leaked in my oven and made a mess. So I was able to catch it midway and put a pan under that, but just keep in mind that with this you’ll want a pan that is one piece. 🙂
Betsy says
November 22, 2017 at 10:23 pmMade cake but got distracted. Interrupted but followed directions and forgot the baking powder as there was no mention of it in the body of the instructions only in the ingredients. My fault. Cake was for Thanksgiving. I suspect it will severely alter the cake. I know the baking powder should have been added with the flour. I just wish the directions included mentioned it. My son kept coming into the kitchen which is the size of a postage stamp. Lol
[email protected] says
December 24, 2017 at 6:46 amThank you for catching this mistake! We updated the recipe.
NINA says
May 3, 2018 at 3:40 pmSecond time making the cake l LOVE IT!! I added 1/2 cup of pinapple juice and a half of cup of heavy whipping cream.
Great cake thank you!!!
[email protected] says
May 11, 2018 at 12:54 pm<3 Thank you!
Ricky Wallace says
December 2, 2018 at 9:46 pmFrist time making this cake, came out great. My family love it.
Joan McMillan says
May 12, 2019 at 11:04 pmI made this today but it was very dense and heavy. I measure out everything before putting it together and reviewed what I did – didn’t leave out anything. The Bundt pan was very full and the batter was very thick – The only liquids were the pineapple juice and eggs right? I live at a slightly high altitude (in the Texas Hill country) so I wouldn’t think that an issue. I want to make it again using a sheet cake pan – The topping was delicious and the flavor of the cake was good – just not light enough. Even so, the people that ate it at the Elks Lodge Mother’s day luncheon said it was good!
[email protected] says
May 13, 2019 at 7:46 pmYes, it is a heavier pound cake style rather than a light cake. I like the sheet cake idea!
Stacey Card says
July 11, 2019 at 5:40 pmHi…is the pineapple juice in the recipe from the pineapple or not
[email protected] says
July 12, 2019 at 7:24 pmYou can use that but you may need a little more.