Description
A nostalgic twist on the classic Pineapple Upside Down Cake, transformed into a stunning bundt cake that is easy to make and perfect for any occasion.
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
- Preheat your oven to 325°F (163°C). Grease a 12-cup bundt pan with shortening, then dust with flour.
- Cream together the room-temperature butter and granulated sugar using a stand mixer or electric mixer for about 3-4 minutes until light and fluffy.
- Add in the eggs, one at a time, mixing well after each addition.
- Gradually mix in the flour, baking powder, and baking soda, stirring just until the batter is smooth.
- Pour in the vanilla extract and pineapple juice, mixing until fully combined.
- Whisk together the brown sugar and melted butter in a small bowl, then pour into the prepared bundt pan.
- Layer the pineapple rings over the brown sugar mixture, placing a cherry in the center of each ring.
- Spread the batter evenly over the pineapple layer.
- Bake in the preheated oven for 70-90 minutes, or until the center is set (aim for an internal temperature of 200-210°F).
- Invert the cake onto a serving tray once baked and cool completely before storing.
Notes
For optimal flavor, this cake is best served the next day. Dust with powdered sugar or serve with ice cream for an elegant touch.
- Prep Time: 30 minutes
- Cook Time: 90 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American