Pineapple Upside-Down Bundt Cake

This Pineapple Upside-Down Bundt Cake is a classic dessert that is sure to please everyone. It is a moist and flavorful cake that is made with fresh pineapple, brown sugar, and butter.

The cake is then topped with a sweet glaze that adds a delicious finishing touch. This cake is perfect for any occasion, from a special family gathering to a casual potluck. It is sure to be a hit with all your guests.

Timing For Pineapple Upside-Down Bundt Cake

Prep Time: 25 minutes

Cook Time: 45 minutes

Total Time: 1 hour 10 minutes

Servings: 10

Yield: 1 Bundt cake

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Image Credit: bakeitwithlove.com

Ingredients

-1/2 cup butter

-1 cup packed light brown sugar

-1 (20-ounce) can pineapple slices in juice, drained

-1/2 cup maraschino cherries, drained

-1 (18.25-ounce) package yellow cake mix

-3 eggs

-1/2 cup vegetable oil

-1/4 cup orange juice

-1 teaspoon vanilla extract

Directions

1. Preheat oven to 350 degrees Fahrenheit.

To make a delicious Pineapple Upside-Down Bundt Cake, the first step is to preheat the oven to 350 degrees Fahrenheit. This ensures that the cake will bake evenly and that the pineapple topping will caramelize.

Once the oven is preheated, you can begin preparing the ingredients. Start by mixing together the dry ingredients such as flour, baking powder, and salt.

2. Grease and flour a 10-inch Bundt pan.

To make a delicious Pineapple Upside-Down Bundt Cake, the next step is to grease and flour a 10-inch Bundt pan. To do this, start by lightly coating the pan with butter or non-stick cooking spray.

Then, sprinkle a tablespoon of flour into the pan and use a pastry brush to spread it around until the entire surface is lightly covered. Make sure to tap out any excess flour.

This will help the cake to release easily from the pan once it is baked. Once the pan is greased and floured, the next step is to prepare the cake batter.

3. In a medium bowl, mix together all the ingredients.

Next, in a medium bowl, mix together 1/2 cup of melted butter, 1/2 cup of packed brown sugar, and 1/4 teaspoon of ground cinnamon.

Spread the mixture evenly over the bottom of a greased bundt pan. Arrange pineapple slices over the mixture and sprinkle with chopped pecans.

In a separate bowl, combine 1 1/2 cups of all-purpose flour, 1 teaspoon of baking powder, and 1/2 teaspoon of salt. In a separate bowl, beat together 1/2 cup of butter and 1 cup of white sugar until light and fluffy.

4. Spread the mixture evenly over the bottom of the Bundt pan.

Spread the mixture evenly over the bottom of the Bundt pan. Once the mixture is spread, prepare the cake batter according to the recipe instructions and pour it into the Bundt pan.
 
Bake the cake in the preheated oven for about 40 minutes or until a toothpick inserted into the center of the cake comes out clean. Allow the cake to cool before inverting it onto a serving plate.

5. Arrange 1 (20-ounce) can of pineapple slices over the sugar mixture.

Then, place the pineapple slices over the sugar mixture, making sure to cover the entire bottom of the pan. Arrange the pineapple slices in a circular pattern, overlapping the slices slightly.

Finally, spoon the remaining sugar mixture over the pineapple slices. This will help to create a delicious caramelized topping when the cake is finished baking.

6. Place 1/2 cup of maraschino cherries in the center of the pineapple slices.

In a third bowl, mix together 1 cup of sour cream, 2 eggs, and 1/2 cup of vegetable oil. Add the wet ingredients to the dry ingredients and mix until just combined. Pour the batter over the pineapple and cherries in the Bundt pan.

Image credit: www.tasteway.com

7. In a large bowl, mix together all the ingredients.

Then, in a large bowl, mix together 2 cups of all-purpose flour, 1 teaspoon of baking powder, 1/2 teaspoon of baking soda, and 1/2 teaspoon of salt. In a separate bowl, cream together 1/2 cup of butter and 1 cup of sugar until light and fluffy.

Add in 2 eggs, one at a time, and mix until fully incorporated. Next, add in 1/2 cup of sour cream and 1 teaspoon of vanilla extract and mix until combined. Gradually add in the dry ingredients and mix until just combined.

8. In a separate bowl, mix together 1 cup of granulated sugar, 1/2 cup of vegetable oil, and 1 teaspoon of vanilla extract.

In a separate bowl, combine 2 cups of all-purpose flour, 1 teaspoon of baking powder, 1/2 teaspoon of baking soda, and 1/2 teaspoon of salt.

Add the wet ingredients to the dry ingredients and mix until just combined. Pour the batter over the pineapple and cherries in the bundt pan. Bake for 45 minutes, or until a toothpick inserted into the center of the cake comes out clean.

9. Add the wet ingredients to the dry ingredients and mix until just combined.

In a separate bowl, whisk together the wet ingredients, which include melted butter, eggs, and vanilla extract. Finally, add the wet ingredients to the dry ingredients and mix until just combined.

Once the batter is ready, pour it over the pineapple slices in the Bundt pan and bake for 40-45 minutes or until a toothpick inserted in the center comes out clean.

10. Add 1/2 cup of pineapple juice and mix until just combined.

In a separate bowl, mix together 1/2 cup of melted butter, 1/2 cup of sour cream, and 1/2 cup of pineapple juice. Add the wet ingredients to the dry ingredients and mix until just combined.

Pour the batter over the pineapple slices and spread evenly. Bake for 40-45 minutes, or until a toothpick inserted into the center of the cake comes out clean.

11. Pour the batter over the pineapple slices and cherries.

Beat the mixture until it is well blended. Pour the batter over the pineapple slices and cherries in the Bundt pan. Bake the cake for 40-45 minutes, or until a toothpick inserted into the center of the cake comes out clean.

Let the cake cool in the pan for 10 minutes before inverting it onto a plate.

12. Bake for 40-45 minutes.

Alternate adding the dry ingredients and 1 cup of buttermilk to the butter mixture, beginning and ending with the dry ingredients. Pour the batter into the prepared Bundt pan.

Bake for 40-45 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow the cake to cool in the pan for 10 minutes before inverting onto a plate.

13. Let the cake cool for 10 minutes before inverting onto a serving plate.

To cool the cake, remove it from the oven and place it on a cooling rack. Allow the cake to sit for 10 minutes before carefully inverting it onto a serving plate. Make sure the plate is large enough to accommodate the entire cake.

14. Serve warm or at room temperature. Enjoy!

If desired, the cake can be served warm or at room temperature. To serve warm, simply heat the cake in the microwave for a few seconds before serving. Finally, enjoy the delicious Pineapple Upside-Down Bundt Cake with friends and family!

Nutrition Facts (per serving)

Nutrition Facts

Serving Size: 1 slice (1/12 of cake)

Calories: 399

Total Fat: 13.4g

Saturated Fat: 5.4g

Trans Fat: 0.2g

Cholesterol: 51mg

Sodium: 230mg

Total Carbohydrate: 66.4g

Dietary Fiber: 1.2g

Sugars: 42.4g

Protein: 3.3g

Pineapple Upside Down Bundt Cake HD Version

Special Tips

    1. Use a light-colored Bundt pan for even baking.
    2. Grease the pan generously with butter to ensure the cake doesn’t stick.
    3. Make sure the pineapple slices are cut evenly for a professional look.
    4. Let the cake cool completely before inverting it onto a plate.
    5. Add a sprinkle of powdered sugar for a finishing touch.

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