+ How to Make Pineapple Upside-Down Bundt Cake
Step 1: Prepare the Caramelized Topping
Melt the butter and brown sugar together in a small saucepan over medium heat until smooth and bubbling.
Pour the caramel into a greased bundt pan.
Arrange the pineapple rings over the caramel and place a maraschino cherry in the center of each ring, if desired.
Step 2: Make the Cake Batter
In a medium bowl, whisk together the flour, baking powder, and salt.
In a separate large bowl, cream the softened butter and granulated sugar until light and fluffy.
Add the eggs one at a time, mixing well after each addition, then stir in the vanilla extract.
Alternate adding the dry ingredients with the pineapple juice and milk, beginning and ending with the dry ingredients. Mix until smooth and well combined.
Step 3: Assemble and Bake
Carefully pour the batter over the pineapple and caramel layer in the bundt pan.
Bake at 350°F (175°C) for 45–55 minutes, or until a toothpick inserted into the center comes out clean.
Let the cake cool in the pan for 10 minutes, then invert onto a serving plate so the pineapple layer is on top.
+ Tips for the Perfect Pineapple Upside-Down Bundt Cake
Use canned pineapple rings for even caramelization and a sweet tropical flavor.
Cool slightly before inverting to prevent the caramel from sticking or spilling.
– Optional garnish: dust with powdered sugar or drizzle with a bit of extra caramel sauce.
– Serving suggestion: pair with whipped cream or a scoop of vanilla ice cream for a decadent dessert.
+ Conclusion
This Pineapple Upside-Down Bundt Cake is a show-stopping dessert that’s both sweet and tropical. With its caramelized topping and moist, fluffy cake, it’s perfect for family gatherings, brunches, or any celebration where you want a dessert that looks as good as it tastes.
+ Enjoy.
