Oh, let me tell you about the sheer joy of baking this pineapple upside down bundt cake! Seriously, it’s one of those recipes that fills your kitchen with the most heavenly aroma and makes your heart sing with delight. I mean, who can resist the combination of sweet, caramelized pineapple and a moist, fluffy cake? It’s like a tropical vacation in every slice!
Every time I whip this up, I’m transported back to summer picnics and family gatherings, where the cake disappears faster than I can say « delicious. » The way the pineapple glistens on top, all glossy and inviting, is just the cherry on top—literally! I’ve had friends and family rave about it, and trust me, it’s a crowd-pleaser every time. You won’t believe how easy it is to make, either! So, roll up your sleeves, and let’s dive into creating a dessert that’s sure to impress everyone you serve it to!
Why You’ll Love This Recipe
- Incredibly moist and flavorful thanks to the caramelized pineapple on top.
- The bundt shape makes it look stunning on any table, perfect for impressing guests.
- Simple ingredients come together with ease—no fancy techniques needed!
- It’s a one-pan wonder, meaning less clean-up for you (yay!).
- Perfect for any occasion, from casual family dinners to gorgeous holiday feasts.
- Leftovers (if there are any!) taste just as good the next day—if you can resist it!
- It’s a nostalgic classic that brings back fond memories for many. Who doesn’t love a good throwback?
Ingredients for Pineapple Upside Down Bundt Cake
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- 1 cup unsalted butter, softened (make sure it’s at room temperature for easy creaming!)
- 1 cup brown sugar (this gives that lovely caramel flavor—yum!)
- 1 can (20 oz) pineapple slices, drained (you can use the juice in your smoothie later!)
- 1 cup all-purpose flour (just your standard flour will do the trick)
- 1 cup granulated sugar (for that perfect sweetness)
- 3 large eggs (room temperature eggs mix better, so take them out ahead of time)
- 1 teaspoon vanilla extract (trust me, this adds a warm, comforting flavor)
- 1 teaspoon baking powder (to help the cake rise beautifully)
- 1/2 teaspoon salt (don’t skip this; it enhances all the other flavors)
- 1/2 cup milk (whole milk is best for richness, but any milk will work)
How to Prepare Pineapple Upside Down Bundt Cake
Preheat and Prepare Your Bundt Pan
First things first, let’s get that oven preheating to 350°F (175°C). This is crucial because a hot oven means a perfectly baked cake! While that’s warming up, grab your bundt pan and give it a good greasing. I like to use a mix of butter and a sprinkle of flour—just coat every nook and cranny to ensure the cake slides out effortlessly later. Trust me, the last thing you want is a cake stuck in the pan! Once it’s well-greased, set it aside and let’s move on to the fun part!
Make the Cake Batter
Now, in a large mixing bowl, cream together that lovely softened butter and brown sugar. I usually whip it for about 3-5 minutes until it’s light and fluffy—this is where the magic starts to happen! Once you’ve got that nice texture, crack in the eggs one at a time, mixing well after each addition. It’s important to let them blend in fully for a smooth batter. Then, pour in the vanilla extract; oh, the aroma is divine!
In another bowl, whisk together the flour, baking powder, and salt. This helps to evenly distribute the leavening agent. Now, you’ll want to add this dry mixture to your creamed butter and sugar mixture in parts, alternating with the milk. Start with the flour mix, then add some milk, and repeat until everything is just combined. Don’t overmix; we want a tender cake, not a dense one!
Arrange the Pineapple and Bake
Alright, let’s get to the star of the show—those pineapple slices! Carefully arrange them in the bottom of your prepared bundt pan. I like to create a lovely pattern, maybe even a little flower shape, because we eat with our eyes first, right? Once that’s done, it’s time to pour the cake batter over the pineapple. Make sure to spread it evenly, so every slice gets the love it deserves.
Pop the bundt pan into your preheated oven and let it bake for about 45-50 minutes. You’ll know it’s done when a toothpick inserted in the center comes out clean. The smell wafting through your kitchen? Pure bliss! Once baked, let it cool in the pan for about 10 minutes before inverting it onto a plate. Just imagine that gorgeous pineapple topping glistening! Yum!
Storage & Reheating Instructions
So, if you happen to have any leftovers (which is a big if—this cake is just that good!), you’ll want to store it properly to keep all that moist goodness intact. Place any leftover slices in an airtight container and pop them in the fridge. They’ll stay fresh for about 3-4 days, but I can’t promise they’ll last that long!
Now, if you’re ready to indulge in a slice or two (or three!) later, reheating is super simple. Just take a slice and pop it in the microwave for about 10-15 seconds. You want it warm but not too hot—just enough to bring back that delightful moistness. If you prefer, you can also reheat it in the oven. Preheat your oven to 350°F (175°C), place the slice on a baking sheet, and warm it for about 5-10 minutes. This way, you’ll get that lovely texture back while enjoying the warm, caramelized pineapple aroma filling your kitchen once again. Trust me, it’s worth the wait!
Nutritional Information
Let’s talk numbers! This pineapple upside down bundt cake is not only a treat for the taste buds but also packs a bit of nutritional info you might want to know. Here’s what you can expect per delicious slice:
- Calories: 320
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Sodium: 150mg
- Carbohydrates: 45g
- Fiber: 1g
- Sugar: 25g
- Protein: 3g
- Cholesterol: 70mg
Keep in mind that these values can vary a bit based on the specific brands of ingredients you use or if you make any substitutions. But overall, it’s a delightful slice of happiness that’s worth every calorie! Enjoy your cake guilt-free, knowing it brings joy in every bite.
FAQ About Pineapple Upside Down Bundt Cake
Can I use fresh pineapple?
Absolutely, you can use fresh pineapple! Just be sure to peel, core, and slice it into rings. Fresh pineapple can bring an extra zing to your cake, but keep in mind it might release a bit more moisture than canned pineapple. So, if you go this route, consider slightly reducing the amount of milk in your batter to maintain that perfect cake texture. Plus, the vibrant color and taste of fresh pineapple are truly delightful and add a lovely touch to your bundt cake!
What can I substitute for butter?
If you’re looking for a dairy-free alternative, there are plenty of options! You can use coconut oil or a plant-based butter substitute, which will give you that rich texture you want. Unsweetened applesauce is another option—though it’ll change the flavor a bit, it keeps the cake moist and adds a hint of sweetness. Just remember, if you switch to a liquid oil, reduce the amount slightly to keep the batter from getting too runny. Happy baking!
How do I know when the cake is done?
Great question! The best way to check for doneness is to do the toothpick test. Insert a toothpick into the center of the cake—if it comes out clean or with just a few moist crumbs clinging to it, you’re good to go! Another visual cue is the edges of the cake pulling away slightly from the pan. You’ll also notice that the top has a lovely golden brown color. Trust your instincts, and don’t forget that the cake will continue to cook a bit after you take it out of the oven, so err on the side of caution!
Tips for Success
When it comes to baking the perfect pineapple upside down bundt cake, a few little tips can make all the difference between a good cake and a truly great one. Trust me, I’ve learned these the hard way (oops!). So, here are my top tips to ensure your cake turns out fabulously every time:
- Room Temperature Ingredients: Make sure your butter, eggs, and milk are at room temperature. This helps them combine better and creates a smoother batter. I like to take them out at least 30 minutes before I start baking.
- Don’t Skimp on Greasing: Seriously, make sure you grease that bundt pan well. I can’t stress enough how heartbreaking it is to flip over a beautiful cake only to have it stick. A good coating of butter followed by a dusting of flour works wonders!
- Be Gentle with the Batter: When you mix in the dry ingredients, be careful not to overmix. Mix just until everything is combined—this will keep your cake light and fluffy instead of dense and heavy.
- Cool Before Inverting: Give your cake about 10 minutes to cool in the pan after baking. This helps it set up a bit, making it easier to come out in one piece. Patience is key!
- Experiment with Toppings: While the pineapple is the star, feel free to add some chopped nuts or maraschino cherries for extra flair. You can also drizzle it with a simple glaze of powdered sugar and milk for a beautiful finish!
- Check Your Oven Temperature: Ovens can vary, so if you find your cakes often bake too quickly or slowly, consider using an oven thermometer. This will help ensure you’re baking at the right temperature for perfect results every time.
With these tips in your back pocket, you’ll be well on your way to creating a stunning and delicious pineapple upside down bundt cake that impresses everyone at your table! Happy baking!
For more delicious recipes, check out this air fryer version of pineapple upside down cake or this creamy gnocchi recipe for a delightful twist on comfort food!
Imprimer
Pineapple Upside Down Bundt Cake: 7 Joyful Tips to Master
- Temps Total: 1 hour 10 minutes
- Rendement: 12 servings 1x
- Alimentation: Végétarien
Description
A moist and flavorful pineapple upside down bundt cake that features caramelized pineapple and a rich cake base.
Ingrédients
- 1 cup unsalted butter, softened
- 1 cup brown sugar
- 1 can (20 oz) pineapple slices, drained
- 1 cup all-purpose flour
- 1 cup granulated sugar
- 3 large eggs
- 1 teaspoon vanilla extract
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1/2 cup milk
Instructions
- Preheat your oven to 350°F (175°C).
- Grease and flour a bundt pan.
- In a bowl, cream together the butter and brown sugar until light and fluffy.
- Add eggs one at a time, mixing well after each.
- Stir in vanilla extract.
- In another bowl, mix flour, baking powder, and salt.
- Add dry ingredients to the wet mixture, alternating with milk.
- Arrange pineapple slices in the bottom of the bundt pan.
- Pour batter over the pineapple.
- Bake for 45-50 minutes or until a toothpick comes out clean.
- Let cool for 10 minutes before inverting onto a plate.
Notes
- Store leftovers in an airtight container.
- Can be served warm or at room temperature.
- Temps De Préparation: 20 minutes
- Temps De Cuisson: 50 minutes
- Catégorie: Dessert
- Méthode: Baking
- Cuisine: American
La Nutrition
- Taille D'Une Portion: 1 slice
- Calories: 320
- Sucre: 25g
- De Sodium: 150mg
- La graisse: 15g
- Graisses Saturées: 9g
- Les Graisses Insaturées: 4g
- Les Gras Trans: 0g
- Les hydrates de carbone: 45g
- La fibre: 1g
- La protéine: 3g
- Le taux de cholestérol: 70mg
Mots-clés: pineapple upside down bundt cake, bundt cake, pineapple cake, dessert
