Description
A classic and moist Pineapple Upside Down Cake baked in a bundt pan, featuring a caramelized brown sugar topping with pineapple rings and cherries.
Ingredients
1 1/2 cups salted butter (12 ounces, at room temperature)
3 cups granulated sugar (600 grams)
5 large eggs (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 salted butter (4 ounces, melted)
6 pineapple rings
maraschino cherries
Instructions
- Step 1: Preheat the oven to 325ºF. Grease a 12-cup bundt pan with shortening, then dust it with flour.
- Step 2: In a large bowl using a stand or electric mixer, cream together 1 1/2 cups of room temperature salted butter and 3 cups of granulated sugar until light and fluffy, about 3-4 minutes.
- Step 3: Add the 5 large eggs and continue to mix until blended.
- Step 4: Add the 3 cups of all-purpose flour, 1 teaspoon of baking powder, and 1/2 teaspoon of baking soda. Mix again until just smooth, being careful not to overmix.
- Step 5: Pour in the 2 tablespoons of vanilla extract and 3/4 cup of pineapple juice and mix to combine.
- Step 6: In a small bowl, mix together the 1/2 cup of light brown sugar and 1/2 cup of melted salted butter.
- Step 7: Pour the brown sugar mixture into the bottom of the prepared bundt pan.
- Step 8: Layer the 6 pineapple rings around the bottom of the pan and place a maraschino cherry in the center of each ring and on the outside.
- Step 9: Spread the batter evenly over the fruit in the bundt pan.
- Step 10: Bake for 70-90 minutes, or until the center is set and the internal temperature is between 200-210ºF.
- Step 11: Immediately invert the cake onto a serving tray after removing it from the oven.
- Step 12: Allow the cake to cool completely, then store in an airtight container at room temperature.
Notes
This cake has the best flavor if you serve it the day after making it.
It is crucial to turn the cake out immediately after baking, otherwise the brown sugar mixture will harden and stick to the pan.
For non-stick pan preparation, you can use a baking spray like Baker’s Joy or Cake Release.
The cake is done when the internal temperature reaches 200-210ºF.
- Prep Time: 15 minutes
- Cook Time: 75 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American