Pineapple Upside Down Bundt Cake
User Reviews
5
Pineapple Upside Down Bundt Cake
Description
This cake batter includes salted butter creamed with granulated sugar, then combined with eggs, all-purpose flour, baking powder, baking soda, vanilla extract, and pineapple juice for moisture and flavor. The bundt pan is prepared by greasing and dusting with flour to ensure easy release.
Before baking, a mixture of melted butter and light brown sugar is spread at the pan's base, followed by an even layering of pineapple rings and maraschino cherries placed in the centers of the fruit rings and around the edges. Baking at 325ºF allows the brown sugar and butter mixture to caramelize under the cake, creating the signature upside-down topping.
Once cooled and inverted, the cake presents a golden caramelized pineapple and cherry topping with a moist, tender crumb flavored with vanilla and a hint of pineapple juice. It is sliced into 15 servings, suitable for desserts or special occasion treats.
Calorie estimates vary by ingredients; no extra salt is added as salted butter is used. Butter substitution or softening adjustments can be made, including adding rum or milk to alter the flavor and texture if desired.
Ingredients
- 1 1/2 cups butter 12 ounces, at room temperature, salted
- 3 cups granulated sugar 600 grams
- 5 large egg at room temperature
- 3 cups all-purpose flour 390 grams
- 1 teaspoon baking powder 3 grams
- 1/2 teaspoon baking soda 3 grams
- 2 tablespoons vanilla extract 27 grams
- 3/4 cup pineapple juice 6 ounces
- 1/2 cup light brown sugar 100 grams
- 1/2 cup butter 4 ounces, melted, salted
- 6 pineapple rings
- maraschino cherries
Instructions
- Preheat oven to 325ºF. Grease a 12-cup bundt pan with shortening, then dust it with flour. (Or use Baker's Joy or Cake Release. See above article.)
- In large bowl using a stand mixer or electric mixer, cream together the butter and sugar until light and fluffy, 3-4 minutes. 1 1/2 cups salted butter, 3 cups granulated sugar
- Add in the eggs and continue to mix until blended. 5 large eggs
- Add in the flour, baking powder and baking soda and mix again just until smooth. Do not overmix. 3 cups all-purpose flour , 1 teaspoon baking powder, 1/2 teaspoon baking soda
- Pour in the vanilla extract and pineapple juice and mix to combine. 2 tablespoons vanilla extract, 3/4 cup pineapple juice
- In a small bowl, mix together the brown sugar and melted butter and pour into bottom of prepared pan. 1/2 cup light brown sugar , 1/2 cup salted butter
- Layer the pineapple slices around the bottom of pan and place a cherry in the center of ring and on the outside. 6 pineapple rings, maraschino cherries
- Spread the batter evenly in the bundt pan and bake for 70-90 minutes or until center is set. (The internal temperature of the cake should be between 200-210ºF. )
- Immediately invert cake out onto serving tray. (If you don't turn out right away the brown sugar mixture will harden and stick to pan.)
- Allow the cake to cool completely, then store in an airtight container at room temperature.
- This cake has the best flavor if you serve it the day after making it.
Notes
- Calories are estimated based on 15 slices; exact nutrition may vary by ingredient brands.
- If using unsalted butter, add about 3/4 teaspoon salt to the batter to balance flavor.
- Butter quantity is traditional at 1 1/2 cups, but reducing butter and adding spiced rum or milk can yield a good texture.
- Refer to related articles for detailed tips on bundt cake preparation and release.
Nutrition Information
Show DetailsNutrition Facts
Serving: 15Serving
Amount Per Serving
Calories 539 kcal
% Daily Value*
| Calories | 539kcal | 27% |
| Carbohydrates | 72g | 24% |
| Protein | 5g | 10% |
| Fat | 27g | 42% |
| Saturated Fat | 16g | 80% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 7g | 35% |
| Trans Fat | 1g | 50% |
| Cholesterol | 127mg | 42% |
| Sodium | 259mg | 11% |
| Potassium | 141mg | 3% |
| Fiber | 1g | 4% |
| Sugar | 52g | 104% |
| Vitamin A | 858IU | 17% |
| Vitamin C | 3mg | 3% |
| Calcium | 44mg | 4% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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