Are you craving a dessert that's both stunning and delicious? Look no further! This Pineapple Upside Down Cake Bundt recipe offers a delightful twist on a classic, transforming a beloved dessert into a show-stopping centerpiece. Forget fiddly individual cakes; this recipe uses a bundt pan for easy serving and impressive presentation. It's the perfect dessert for potlucks, holidays, or simply a weeknight treat to elevate your homemade cooking game. This easy recipe is surprisingly quick to make, perfect for those busy weeknights when you still want a delicious and healthy-ish dessert.
Ingredients:
For the Pineapple Topping:
- 1 tablespoon unsalted butter
- ¾ cup packed light brown sugar
- 1 (20 ounce) can pineapple slices in juice, drained (reserve ½ cup juice)
- 6 maraschino cherries
For the Cake:
- 1 ½ cups all-purpose flour
- 1 ½ teaspoons baking powder
- ¼ teaspoon baking soda
- ¼ teaspoon salt
- ½ cup (1 stick) unsalted butter, softened
- 1 ¾ cups granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup buttermilk
Instructions:
Getting Started: Preparing the Topping
- Preheat your oven to 350°F (175°C). Grease and flour a 10-inch bundt pan thoroughly. This prevents sticking and ensures a clean release.
- In the prepared bundt pan, melt the butter over medium heat.
- Sprinkle the brown sugar evenly over the melted butter.
- Arrange the pineapple slices in a circular pattern over the brown sugar, tucking them closely together.
- Place a maraschino cherry in the center of each pineapple ring.
Baking the Cake:
- In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
- In a large bowl, cream together the softened butter and granulated sugar until light and fluffy. This incorporates air for a lighter cake.
- Beat in the eggs one at a time, then stir in the vanilla extract.
- In a small bowl, whisk together the reserved ½ cup of pineapple juice and the buttermilk.
- Gradually add the dry ingredients to the wet ingredients, alternating with the buttermilk mixture, beginning and ending with the dry ingredients. Mix until just combined; don't overmix. Overmixing develops gluten, resulting in a tough cake.
- Carefully pour the batter over the pineapple topping in the prepared bundt pan.
- Bake for 50-60 minutes, or until a wooden skewer inserted into the center comes out clean.
Cooling and Serving:
- Let the cake cool in the pan for 10-15 minutes before inverting it onto a serving plate. The caramel will be hot, so be careful!
- Once completely cooled, you can dust it with powdered sugar for an extra touch of elegance.
Tips and Variations:
- For a moister cake: Increase the amount of buttermilk to 1 ¼ cups.
- Add some spice: Incorporate ½ teaspoon of ground cinnamon or nutmeg into the batter for a warm, comforting flavor.
- Make it vegan: Substitute the butter with vegan butter, eggs with applesauce or flax eggs, and milk with almond or soy milk. You may need to adjust baking time.
- Use different fruit: Experiment with other fruits like peaches or mangoes instead of pineapple.
Nutritional Information (per serving, approximate):
This will vary depending on the exact ingredients used. For a precise calculation, use a nutrition calculator with your specific ingredients. However, expect a serving to contain roughly:
- Calories: 350-400
- Fat: 15-20g
- Sugar: 30-40g
- Protein: 4-5g
This Pineapple Upside Down Cake Bundt recipe is a fantastic addition to your repertoire of delicious dishes. It's a crowd-pleaser that's both beautiful and incredibly tasty. Enjoy!