Easy Pineapple Upside-Down Bundt Cake—a delightful twist on the classic dessert that’s bursting with sweet pineapple flavor and topped with caramelized goodness. Imagine a moist and tender cake studded with juicy pineapple slices, cherries, and a hint of warm spices, all nestled in a golden caramel glaze. It’s a show-stopping dessert that’s sure to impress any crowd!

Crafting this cake is a breeze, thanks to simple ingredients and easy-to-follow instructions. Whether you’re hosting a summer barbecue, potluck, or simply craving a taste of sunshine, our Pineapple Upside-Down Bundt Cake is sure to be a hit. So fire up your oven, dust off your bundt pan, and get ready to bake up a slice of tropical bliss!

Resume of the recipe in Todd Wilbur’s Writing Style

Prepare to delight your taste buds with our Easy Pineapple Upside-Down Bundt Cake—a mouthwatering dessert that brings the flavors of the tropics to your table with every bite. This irresistible cake features tender pineapple slices, sweet cherries, and a luscious caramel glaze, all nestled in a golden bundt cake—a true showstopper that’s as beautiful as it is delicious.

What sets this cake apart is its simplicity and versatility. With just a few basic ingredients and straightforward instructions, you can create a stunning dessert that’s perfect for any occasion. Plus, it’s a crowd-pleaser that’s sure to earn you rave reviews from family and friends alike.

A Tale of Tropical Indulgence

In our household, desserts are a cherished tradition, and our Easy Pineapple Upside-Down Bundt Cake is always a hit. I still remember the first time I made it—the aroma of caramelized pineapple filling the kitchen, the anticipation as the cake baked to golden perfection, the smiles of satisfaction as my family took their first bites. Since then, it has become a beloved favorite, a dessert that brings a taste of the tropics to our table no matter the season.

Why This ‘Easy Pineapple Upside-Down Bundt Cake’

Tropical Flavor: Experience the flavors of the tropics with juicy pineapple, sweet cherries, and a hint of warm spices in every bite.
Simple Ingredients: With just a handful of pantry staples and easy-to-find ingredients, you can create a stunning dessert that looks and tastes like it came from a bakery.
Impressive Presentation: The beautiful bundt cake shape, adorned with caramelized pineapple and cherries, makes for a stunning presentation that’s sure to wow your guests.
Versatile: Enjoy this cake as a dessert for special occasions or as a sweet treat any day of the week—it’s perfect for any time you’re craving a taste of the tropics.

What i need to Make Easy Pineapple Upside-Down Bundt Cake

For the Pineapple Upside-Down Layer:

1/2 cup unsalted butter
1 cup packed brown sugar
1 can (20 ounces) pineapple slices in juice, drained
Maraschino cherries, drained (as many as desired)

For the Cake Batter:

2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 cup unsalted butter, softened
1 cup granulated sugar
2 large eggs
1 teaspoon vanilla extract
1 cup buttermilk

How to Make Easy Pineapple Upside-Down Bundt Cake

Prepare the Pineapple Upside-Down Layer:

Preheat the Oven: Preheat your oven to 350°F (175°C). Grease and flour a bundt pan and set aside.
Melt Butter: In a small saucepan, melt the unsalted butter over medium heat. Once melted, pour it into the prepared bundt pan, tilting the pan to evenly coat the bottom.
Add Brown Sugar: Sprinkle the packed brown sugar evenly over the melted butter in the pan.
Arrange Pineapple and Cherries: Arrange the drained pineapple slices on top of the brown sugar in the pan. Place a maraschino cherry in the center of each pineapple slice and in any remaining spaces around the pan. Set aside.

Prepare the Cake Batter:

Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt until well combined. Set aside.
Cream Butter and Sugar: In a large mixing bowl, cream together the softened unsalted butter and granulated sugar until light and fluffy.
Add Eggs and Vanilla: Beat in the eggs, one at a time, until well incorporated. Stir in the vanilla extract.
Alternate Adding Ingredients: Gradually add the dry ingredients to the creamed mixture, alternating with the buttermilk, beginning and ending with the dry ingredients. Mix until just combined, being careful not to overmix.

Assemble and Bake the Cake:

Pour Batter into Pan: Carefully pour the cake batter over the pineapple slices and cherries in the prepared bundt pan, spreading it out evenly with a spatula.
Bake: Transfer the pan to the preheated oven and bake for 45-55 minutes, or until a toothpick inserted into the center of the cake comes out clean.
Cool: Remove the cake from the oven and allow it to cool in the pan for 10 minutes.
Invert onto Serving Plate: After 10 minutes, carefully invert the cake onto a serving plate or cake stand. Gently lift off the bundt pan, revealing the beautiful pineapple upside-down layer.
Cool Completely: Allow the cake to cool completely before serving. Slice and enjoy every delicious bite!

Tips For Easy Pineapple Upside-Down Bundt Cake

Use Fresh Pineapple: While canned pineapple works well for convenience, you can also use fresh pineapple slices for an extra burst of flavor.
Adjust Sweetness: Feel free to adjust the sweetness of the cake by adding more or less brown sugar to the pineapple upside-down layer, depending on your taste preferences.
Serve with Whipped Cream: For an extra indulgent treat, serve slices of the cake with a dollop of freshly whipped cream or a scoop of vanilla ice cream.

Substitutions and Variations For Easy Pineapple Upside-Down Bundt Cake

Glazed Pineapple: For a glossy finish on the pineapple slices, brush them with a mixture of honey or maple syrup before arranging them in the pan.
Nut Topping: Sprinkle chopped nuts, such as pecans or walnuts, over the brown sugar layer for added texture and flavor.
Coconut Addition: Add shredded coconut to the brown sugar layer for a tropical twist that complements the pineapple flavor.

Make a Healthier Version For Easy Pineapple Upside-Down Bundt Cake

Whole Wheat Flour: Substitute whole wheat flour for all or part of the all-purpose flour for added fiber and nutrients.
Reduced Sugar: Use a combination of brown sugar and a sugar substitute, such as erythritol or stevia, to reduce the overall sugar content of the cake.
Greek Yogurt: Replace some or all of the buttermilk with Greek yogurt for a protein boost and a tangy flavor.

“And there you have it—a slice of tropical paradise with our Easy Pineapple Upside-Down Bundt Cake. From the caramelized pineapple layer to the moist and tender cake, every bite is a taste of sunshine and sweetness. Whether served as a dessert for special occasions or enjoyed as a sweet treat any day of the week, this cake is sure to be a hit with family and friends.”

Frequently Asked Questions For Easy Pineapple Upside-Down Bundt Cake:

Can I use fresh pineapple instead of canned?

Yes, you can use fresh pineapple slices for a more vibrant flavor. Just be sure to slice them thinly and remove the core before arranging them in the pan.

Can I make this cake ahead of time?

Yes, you can bake the cake ahead of time and store it covered at room temperature for up to 2 days. Just be sure to allow it to cool completely before storing.

Can I use a different type of pan?

While a bundt pan is traditional for this recipe, you can also use a round cake pan or even a cast-iron skillet. Just adjust the baking time accordingly based on the size and depth of the pan.

Can I omit the cherries?

If you’re not a fan of cherries, you can omit them from the recipe without affecting the overall flavor of the cake. Feel free to customize the toppings to suit your taste preferences.

Pineapple Upside Down Bundt Cake

Recipe by CutsfoodCourse: All Recipes

Servings

servings

Prep time

minutes

Cooking time

minutes

Calories

300

kcal

Ingredients

All-Purpose Flour: 3 cups
Baking Powder: 2 teaspoons
Salt: 1/2 teaspoon
Unsalted Butter, softened: 1 cup (2 sticks)
Granulated Sugar: 2 cups
Large Eggs: 4
Vanilla Extract: 1 teaspoon
Crushed Pineapple, drained: 1 cup
Maraschino Cherries, drained: 1/2 cup
Brown Sugar: 1 cup
Pineapple Juice: 1/2 cup
Whole Milk: 1/2 cup

Directions

Embark on your baking adventure by preheating your oven to 350°F (175°C). In a medium bowl, whisk together flour, baking powder, and salt.
In a large mixing bowl, cream together softened butter and granulated sugar until light and fluffy. Add eggs one at a time, beating well after each addition.
Stir in vanilla extract. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. In a separate bowl, combine crushed pineapple and maraschino cherries, draining any excess liquid.
In a saucepan, melt brown sugar over medium heat, stirring constantly until it turns into a smooth caramel. Remove from heat and carefully add pineapple juice, stirring until well combined. Pour the caramel mixture into the bottom of a greased bundt pan.
Arrange pineapple slices and cherries over the caramel. Spoon the cake batter over the fruit, spreading it evenly. Bake in the preheated oven for 50-60 minutes or until a toothpick inserted into the center comes out clean.
Allow the cake to cool in the pan for 15 minutes, then invert it onto a serving platter. Let the cake cool completely before serving.
Slice and savor the perfection of our Pineapple Upside-Down Bundt Cake, where every bite is a delicious blend of nostalgia and innovation.

Easy Pineapple Upside-Down Bundt Cake