PINEAPPLE UPSIDE DOWN BUNDT CAKE
Discover the Delight of Pineapple Upside Down Bundt Cake
If you’re looking for a dessert that’s both visually stunning and irresistibly delicious, then this Pineapple Upside Down Bundt Cake is the perfect choice. With its caramelized fruit topping and a tender, moist cake base, this dessert brings a classic favorite into a beautiful new form. Using a Bundt pan, this recipe turns a traditional cake into a show-stopping centerpiece that’s sure to impress your guests.
Why You’ll Love This Recipe
This Pineapple Upside Down Bundt Cake is a delightful twist on the classic dessert. You’ll love the way the brown sugar and butter create a rich, caramel-like sauce that pairs beautifully with the sweet and tangy pineapple and cherries. The addition of vanilla pudding mix ensures a moist cake that melts in your mouth. Plus, it’s simple to make, yet looks like it came straight from a bakery!
Kitchen Equipment You’ll Need
- Bundt pan
- Medium mixing bowl
- Large mixing bowl
- Whisk
- Measuring cups and spoons
- Spatula
- Knife
- Serving plate
Ingredients
- ½ cup butter, melted
- ½ cup packed brown sugar
- 1 – 20-ounce can pineapple slices, juice reserved
- 1 jar maraschino cherries
- 1 box yellow cake mix
- 1 – 3.4-ounce box vanilla pudding mix
- 3 eggs
- ⅓ cup vegetable oil
- ⅓ cup milk, plus more as needed
Step-by-Step Instructions
- Preheat the oven to 350 degrees Fahrenheit (175 degrees Celsius). Generously grease a Bundt pan with nonstick spray.
- In a medium bowl, whisk together the melted butter and brown sugar, then pour the mixture into the bottom of the Bundt pan.
- Cut the pineapple rings in half and alternate them with the cherries in the butter-brown sugar mixture at the bottom of the pan.
- In a large bowl, combine the cake mix and pudding mix. Add the reserved pineapple juice and milk, then the eggs and vegetable oil. Mix until fully blended.
- Pour the batter evenly over the arranged pineapple and cherries.
- Bake for 30 minutes or until a toothpick inserted into the cake comes out clean, following the cake mix instructions for a Bundt pan.
- Let the cake cool for about 10 minutes before running a knife around the edges and the inner ring of the pan. Invert the cake onto a serving plate and slice between the pineapple rings to serve.
Tips for Success
Ensure that your Bundt pan is well-greased to prevent the cake from sticking. Allowing the cake to cool for a few minutes before inverting helps the topping set slightly, making for a cleaner release.
Additional Tips and Variations
For a tropical twist, consider adding a splash of coconut extract to the batter. You can also substitute fresh pineapple for canned if you prefer. For a more festive presentation, serve with a scoop of vanilla ice cream or a dollop of whipped cream.
Nutritional Highlights (Per Serving)
This cake is not just a treat for the eyes but also provides a sweet indulgence. While specific nutritional values can vary, each serving offers a delightful balance of flavors and textures, perfect for a special occasion.
Frequently Asked Questions (FAQ)
Can I use fresh pineapple instead of canned? Yes, fresh pineapple works well, just ensure it’s ripe and sweet.
How do I store leftovers? Cover the cake with plastic wrap and store it in the refrigerator for up to 3 days.
Can I make this cake ahead of time? Absolutely! The flavors deepen as it sits, so it can be made a day in advance.
Conclusion
This Pineapple Upside Down Bundt Cake is a true crowd-pleaser, combining nostalgic flavors with a modern twist. I invite you to try this recipe and experience its delightful taste and beautiful presentation. Don’t forget to share your creations and let us know how it turned out!
