This Pineapple Upside Down Bundt Cake is a fun twist on a classic dessert! Bursting with sweet pineapple and topped with a lovely caramel glaze, it’s sure to impress at any gathering.
Making this cake is as easy as flipping it over, which is a satisfying moment! I love how the pineapple rings look like little sunshine on the plate. Perfect with a scoop of vanilla ice cream!
Key Ingredients & Substitutions
Butter: Unsalted butter is preferred for controlling salt levels in your cake. If you don’t have any, you can use margarine or coconut oil. Both will give good results, but may add slight flavor variations.
Brown Sugar: Dark brown sugar adds a rich flavor, but light brown sugar works too. For a healthier option, you can try coconut sugar or maple sugar, keeping in mind it might alter the color a bit.
Pineapple Slices: Canned pineapple makes this recipe easy, but fresh pineapple can be used if available. Just cut it into rings and adjust the cooking time slightly as fresh fruit can take longer to cook.
Buttermilk: If you don’t have buttermilk, mix 1 cup of milk with 1 tablespoon of vinegar or lemon juice and let it sit for 5 minutes. This homemade version works in baking just like store-bought buttermilk.
How Can I Ensure My Cake Comes Out Perfectly From the Bundt Pan?
Releasing the cake without tearing it is a common challenge. Here’s how to make it easier:
- Grease your Bundt pan well with butter or cooking spray, ensuring all crevices are coated.
- Flour the pan after greasing. Shake out any excess flour before pouring in the batter.
- Once baked, let the cake cool for about 10 minutes. This helps it firm up slightly, making it easier to release.
- To help loosen the edges, gently run a knife around the edges inside the pan. This will help it come out smoothly.
Taking these steps will give you a beautifully shaped cake every time!
Pineapple Upside Down Bundt Cake
Ingredients You’ll Need:
For the Topping:
- 1/2 cup unsalted butter (1 stick)
- 1 cup brown sugar, packed
- 1 can (20 oz) pineapple slices in syrup, drained (reserve syrup)
- Maraschino cherries (about 15)
For the Cake:
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon vanilla extract
- 1 cup buttermilk
- 3 large eggs
How Much Time Will You Need?
This recipe takes about 15 minutes to prepare and 45-55 minutes to bake. After baking, you’ll need to let the cake cool for about 10 minutes before inverting it, plus some extra time for it to cool completely. So set aside roughly 1 hour and 30 minutes from start to finish!
Step-by-Step Instructions:
1. Prepare the Bundt Pan:
Start by preheating your oven to 350°F (175°C). Take your Bundt pan and grease it well with butter or cooking spray, then dust it with a little flour to prevent sticking. This step is crucial for a beautiful cake that will release easily!
2. Make the Brown Sugar Mixture:
In a small saucepan over medium heat, melt the unsalted butter. Once melted, add in the brown sugar, stirring until it’s well combined. Cook this mixture for about 2-3 minutes, and then take it off the heat. This will create a delicious caramel base for your cake!
3. Arrange the Topping:
Pour the buttery brown sugar mixture into the bottom of your prepared Bundt pan, spreading it out evenly. Now, take your drained pineapple slices and arrange them neatly over the brown sugar layer. Place a maraschino cherry in the center of each pineapple slice, adding any leftover cherries into the gaps for extra sweetness.
4. Prepare the Cake Batter:
In a large mixing bowl, whisk together the flour, granulated sugar, baking powder, baking soda, and salt. In a separate bowl, combine the reserved pineapple syrup, vanilla extract, buttermilk, and eggs. Mix these wet ingredients well until everything is combined.
5. Combine Wet and Dry Ingredients:
Now, gently pour the wet mixture into the dry ingredients. Stir until just combined—be careful not to overmix, or your cake might turn out dense. The batter should be smooth but may have a few lumps.
6. Bake the Cake:
Spoon the cake batter over the arranged pineapple layer in your Bundt pan. Make sure to smooth the top. Now it’s time to bake! Place the pan in the oven and bake for 45-55 minutes, or until a toothpick inserted in the center comes out clean.
7. Cool and Serve:
Once baked, remove the cake from the oven and allow it to cool in the pan for about 10 minutes. After that, carefully invert the Bundt pan onto a serving plate to release your cake. Let it cool completely before slicing and serving. Enjoy your beautifully delicious Pineapple Upside Down Bundt Cake with family and friends!
Can I Use Fresh Pineapple Instead of Canned?
Yes, you can! If using fresh pineapple, slice it into rings and ensure you have enough to cover the bottom of the Bundt pan. You might want to add a little sugar to the fresh pineapple slices to enhance their sweetness since canned pineapple is often sweeter due to the syrup.
What If I Don’t Have Buttermilk?
No worries! You can easily make a buttermilk substitute by mixing 1 cup of milk with 1 tablespoon of vinegar or lemon juice. Let it sit for about 5-10 minutes, and it’ll be ready to use in your recipe!
How to Store Leftover Cake?
Store leftover cake in an airtight container at room temperature for up to 3 days or in the fridge for up to a week. You can also freeze the cake by wrapping it tightly in plastic wrap and then placing it in a freezer bag; it’ll keep for about 2-3 months. Just thaw before serving!
Can I Make This Cake in Advance?
Absolutely! You can bake the cake a day ahead of time. Just store it at room temperature, wrapped in plastic wrap to keep it moist. When ready to serve, you can either serve it at room temperature or gently warm individual slices in the microwave.
