Description

This From Scratch Pineapple Upside Down Bundt Cake is a delightful twist on the classic dessert, featuring caramelized pineapple slices and cherries arranged beautifully on top of a moist and fluffy cake. Made with fresh ingredients and a tropical pineapple juice-infused batter, this bundt cake is perfect for any occasion, offering a delicious blend of sweet and tangy flavors with a tender crumb.

Ingredients

Scale

Topping

20 oz canned pineapple slices (reserve juice)
1/4 cup unsalted butter
1/2 cup brown sugar
1 jar Maraschino cherries

Batter

1 1/2 cups granulated sugar (300g)
2 1/2 cups all-purpose flour (310g)
2 tsp baking powder
1/2 tsp baking soda
1/2 tsp kosher salt
1 cup reserved pineapple juice
1/2 cup water (or orange juice for tropical flavor)
1/2 cup vegetable oil
2 large eggs

Instructions

Preheat Oven and Prepare Pan: Preheat your oven to 350°F (175°C). Spray a 10-cup bundt pan generously with baking spray that contains flour to prevent sticking.
Prepare Pineapple Slices: Drain the canned pineapple slices, reserving 1 cup of the juice. Dry the slices well with paper towels and then cut each slice in half lengthwise.
Make Caramel Base: In a small bowl, melt 1/4 cup unsalted butter. Stir in 1/2 cup brown sugar until fully combined to create a caramel-like mixture.
Arrange Topping: Pour the brown sugar and butter mixture evenly into the bottom of the bundt pan. Place the halved pineapple slices around the pan’s bottom in a circle. Position a Maraschino cherry between each pineapple slice. If pineapple slices fall over, chill the pan briefly to help the sugar mixture set and hold them in place.
Mix Dry Ingredients: In a large mixing bowl, whisk together 1 1/2 cups granulated sugar, 2 1/2 cups all-purpose flour, 2 tsp baking powder, 1/2 tsp baking soda, and 1/2 tsp kosher salt until evenly combined.
Add Wet Ingredients: Into the dry mixture, add 1 cup reserved pineapple juice, 1/2 cup water or orange juice for extra tropical flavor, 1/2 cup vegetable oil, and 2 large eggs. Mix gently until just combined, taking care not to overmix to keep the cake tender.
Assemble Cake: Carefully pour the batter over the arranged pineapple and cherries in the bundt pan. Pour slowly to avoid pushing the fruit down.
Bake: Bake in the preheated oven for 40-45 minutes or until the cake is golden brown on top and edges start to pull away from the pan. A toothpick inserted into the center should come out clean.
Cool Slightly: Allow the cake to cool in the pan on the counter for 15-20 minutes. Do not let it sit longer, or the caramelized sugar topping will harden.
Invert Cake: Carefully invert the bundt pan onto a wire rack to release the cake. If it doesn’t come out easily, gently run a knife or offset spatula around the edges to loosen it.
Cool Completely and Serve: Let the cake cool completely right side up before slicing and serving to enjoy the full flavor and moist texture.

Notes

For a more tropical flavor, substitute the water for orange juice in the batter.
Make sure to dry pineapple slices well to prevent excess moisture affecting the topping caramelization.
Use a bundt pan with a non-stick coating or flour spray to help with cake release.
Do not overmix the batter to maintain a light, tender crumb.
Cool the cake slightly before inverting to avoid sticking, but do not let it cool too long or the topping hardens.
If fresh pineapple is available, you can substitute canned pineapple for fresher taste but adjust sugar accordingly.

Prep Time: 20 minutes
Cook Time: 45 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 slice (1/12 of cake)
Calories: 320
Sugar: 30g
Sodium: 210mg
Fat: 11g
Saturated Fat: 2g
Unsaturated Fat: 8g
Trans Fat: 0g
Carbohydrates: 52g
Fiber: 1.5g
Protein: 3g
Cholesterol: 40mg

Keywords: pineapple upside down cake, bundt cake, pineapple dessert, tropical cake, caramelized pineapple cake, easy baking recipe