Let’s take a classic cake and turn it on its head – so to speak. I’d like to
introduce you to the Pineapple Upside-Down BUNDT Cake.
When a friend asked for a take on the classic, my mind went
straight to Bundt. It’s a natural fit! Aren’t ALL bundt cakes upside-down
cakes, really?
Also, please tell me you’ve tried this
Pineapple Cream Tiramisu I made back in 2018.
Ohmygosh.
After years of thinking Bundt cakes were heavy and stodgy, I’ve loved creating
recipes that are light and fresh with a beautiful crumb.
Bundt cakes
– carrot with salted caramel cream cheese frosting, coconut cream, chocolate
peanut butter, elderflower and orange – have become some of
my favorite recipes.
This Pineapple Upside-Down Bundt Cake starts in a familiar way – melted butter
and brown sugar. Be aware that since you’re making this in a Bundt pan, you’ll
also be greasing the entire pan, so the cake slips out easily.
Whole pineapple rings go on the bottom of the pan (top of the cake!), and then
a row of half rings are placed on top of that; Maraschino cherries dot the
middles.
Soon after baking, you’ll place a wire cooling rack upside-down over the cake.
Invert, and voila(!), the cake will pop out.
The interior of this cake has a gorgeous vanilla and pineapple-kissed crumb.
Pineapple Upside-Down Bundt Cake
In this twist on a classic, pineapple upside-down cake is baked up in Bundt
form! Rings of pineapple accented by maraschino cherries in a buttery-brown
sugar glaze crown a delightfully moist and light cake.
YIELD: 10-12 servings
PREP TIME: 20 minutes
BAKE TIME: 65-75 minutes
[NOTE: this cake is made in a full-size Bundt pan, such as a 10-12 cup
capacity.]
for the topping:
3 tablespoons salted butter, melted
1/4 cup packed light brown sugar
20-ounce can sliced pineapple rings in juice
maraschino cherries, halved
for the cake:
2 1/2 cups unbleached, all-purpose flour
1 tablespoon cornstarch
1 teaspoon baking powder
1/2 teaspoon kosher salt
1 cup salted butter, room temperature
2 cups granulated sugar
2 teaspoons vanilla bean paste (or vanilla extract)
5 eggs, room temperature
2/3 cup whole milk, room temperature
1/3 cup reserved pineapple juice
Preheat oven to 325. Grease Bundt pan with shortening, paying special
attention to center and upper half. Pour melted butter into the pan and brush
about halfway up the sides. The remaining butter will pool in the bottom of
the pan. Sprinkle with brown sugar.
Drain pineapple, reserving 1/3 cup for the cake. Place whole rings of
pineapple along the bottom of pan on top of the butter/brown sugar. Slice
remaining rings in half, placing one row of halved pineapple rings against the
pan in an arch over where the whole rings meet. You’ll have a ring of whole
pineapple circles on the bottom and one row of half circles lining the outside
of the pan just above. Place a halved cherry in each opening, cut side facing
in.
Whisk flour, cornstarch, baking powder, and salt together. Set aside. Cream
butter and sugar until light and fluffy. Mix in vanilla bean paste. Beat in
eggs, one at a time, scraping bottom and sides of bowl as needed. Stir
together milk and reserved pineapple juice. On low speed, add flour mixture in
three additions, alternating with the milk/pineapple juice. Mix just until
combined.
Pour into prepared pan, taking care not to disturb the pineapple rings and
cherries. Bake for 65-75 minutes or until the cake bounces back when lightly
touched or a toothpick inserted in the middle comes out clean.
Let rest in the pan for 3-5 minutes. Do not wait longer than this, as the top
will stick. Invert a cooling rack onto the top of the pan and flip. If the
cake does not release immediately, give it a few firm shakes while upside-down
and let gravity do its work. Remove pan. Let cool completely. Use a serrated
knife to cut through pineapple cleanly.
