Have you ever tasted a Pineapple Upside Down Bundt Cake that made you feel like you’re in a tropical paradise? This cake is a delightful twist on the classic dessert, turning the traditional flavors into a moist and flavorful bundt cake. If you’re looking for a showstopper for your next gathering, this is the cake that will have everyone raving.
This Pineapple Upside Down Bundt Cake is not just visually stunning; it’s also incredibly easy to make. With a golden brown exterior and a sweet, caramelized pineapple topping, this cake strikes a perfect balance between fruity and sweet. The best part? The bundt shape makes it look like you’ve put in a lot of effort when, in reality, it’s a simple process.
A Tropical Delight in Every Slice
The Pineapple Upside Down Bundt Cake is a moist and tender cake infused with the sweet and tangy flavors of pineapple. Each slice reveals a beautiful caramelized topping that complements the soft, buttery cake underneath, ensuring every bite is a delicious experience.
Ingredients
- 1 cup brown sugar
- 1/2 cup unsalted butter, melted
- 1 can (20 oz) sliced pineapple, drained
- Maraschino cherries (optional)
- 2 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup granulated sugar
- 1/2 cup sour cream
- 1/2 cup milk
- 3 large eggs
- 1 teaspoon vanilla extract
- 1/4 teaspoon almond extract (optional)
Instructions
- Preheat the oven to 350°F (175°C). Grease and flour a bundt pan.
- In a small bowl, mix the melted butter and brown sugar until combined. Pour this mixture into the bottom of the prepared bundt pan.
- Arrange the pineapple slices over the brown sugar mixture and place a maraschino cherry in the center of each pineapple slice, if using.
- In a large bowl, whisk together the flour, baking powder, baking soda, and salt.
- In another bowl, cream together the granulated sugar and remaining melted butter. Add the eggs, one at a time, and mix until smooth. Stir in the sour cream, milk, vanilla extract, and almond extract until well combined.
- Gradually add the dry ingredients to the wet mixture and mix until just combined. Do not overmix.
- Pour the batter gently over the pineapple slices in the bundt pan.
- Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the cake to cool in the pan for 10-15 minutes before inverting it onto a serving plate. Serve warm or at room temperature.
Cook and Prep Times
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Total Time: 1 hour 15 minutes
- Servings: 12 slices
- Calories: 320kcal
- Fat: 15g
- Protein: 3g
- Carbohydrates: 44g
