Are you craving a dessert that's both stunning and surprisingly simple to make? Then look no further! This pineapple upside-down cake recipe, baked in a bundt pan, is the perfect answer. Forget fussy layers and complicated techniques; this recipe delivers incredible flavor and a show-stopping presentation with minimal effort. It's a fantastic option for weeknight desserts, potlucks, or any occasion where you want to impress your guests with a truly delicious homemade treat. Get ready to experience the delightful combination of sweet caramelized pineapple, buttery cake, and a beautiful golden-brown crust. Let’s get baking!
Ingredients:
For the Pineapple Topping:
- 1 tablespoon unsalted butter
- ¾ cup packed light brown sugar
- 1 (20 ounce) can pineapple slices, drained (reserve ½ cup juice)
- 6 maraschino cherries, halved
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
- ½ cup reserved pineapple juice
Instructions:
Get Started:
- 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.
Make the Pineapple Topping:
- Melt the butter in the bundt pan over medium-low heat. Swirl to coat the bottom evenly.
- Sprinkle the brown sugar evenly over the melted butter.
- Arrange the pineapple slices in a circular pattern over the brown sugar, overlapping slightly.
- Tuck the halved maraschino cherries between the pineapple slices.
Bake 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 is key for a tender cake.
- Beat in the eggs one at a time, then stir in the vanilla extract.
- Gradually add the dry ingredients to the wet ingredients, alternating with the reserved pineapple juice, beginning and ending with the dry ingredients. Mix until just combined; don't overmix.
- 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.
Cool and Serve:
- Let the cake cool in the pan for 10-15 minutes before inverting it onto a serving plate. A wire rack placed over the plate helps with cooling.
- Once completely cool, serve and enjoy!
Tips for the Best Pineapple Upside Down Cake:
- Don't overmix the batter: Overmixing develops the gluten in the flour, resulting in a tough cake. Mix until just combined.
- Use fresh pineapple: If possible, use fresh pineapple for a more intense flavor. Just ensure you drain it well.
- Adjust sweetness: If you prefer a less sweet cake, reduce the amount of sugar in both the topping and the batter by about ¼ cup.
- Get creative with toppings: Feel free to experiment with different fruits like peaches or cherries in place of, or in addition to, the pineapple.
Variations:
- Coconut Pineapple Upside Down Cake: Add ½ cup shredded coconut to the cake batter for a tropical twist.
- Spiced Pineapple Upside Down Cake: Add ½ teaspoon ground cinnamon and ¼ teaspoon ground nutmeg to the cake batter for a warm, spiced flavor.
Nutritional Information (per serving, approximate):
- Calories: Approximately 350-400
- Fat: 15-20g
- Carbohydrates: 50-60g
- Protein: 4-5g
This recipe provides a delicious and easy way to create a stunning dessert. Perfect for casual gatherings or special occasions, this pineapple upside-down cake will surely become a family favorite. Enjoy!