Description
A deliciously moist Pineapple Upside Down Bundt Cake, adorned with caramelized pineapple slices and a touch of Maraschino cherries, perfect for any gathering.
Ingredients
Scale
- 1 cup brown sugar
- 1/2 cup unsalted butter
- 1 can (20 oz) pineapple slices, drained
- Maraschino cherries (optional)
- 2 cups all-purpose flour
- 1 1/2 cups granulated sugar
- 1/2 cup vegetable oil
- 1 cup milk
- 3 large eggs
- 1 teaspoon vanilla extract
- 1 tablespoon baking powder
- 1/2 teaspoon salt
Instructions
- Preheat your oven to 350°F (175°C) and prepare your Bundt pan by greasing it well.
- Melt the butter and brown sugar over medium heat in a small saucepan, stirring until combined. Pour this mixture evenly into your prepared Bundt pan.
- Arrange the drained pineapple slices on top of the sugar mixture, placing a cherry in the center of each pineapple ring (if using).
- Whisk together flour, granulated sugar, baking powder, and salt in a large bowl until well mixed.
- Combine the vegetable oil, milk, eggs, and vanilla extract in another bowl, whisking until combined.
- Pour the wet ingredients into the dry ingredients, mixing gently until just incorporated.
- Carefully pour the batter over the pineapple and sugar mixture in the Bundt pan, smoothing the top.
- Bake for 40-45 minutes, or until a toothpick inserted in the center comes out clean.
- Cool the cake in the pan for about 10 minutes, then invert it onto a platter.
- Serve and enjoy every bite!
Notes
Make the cake ahead of time as it keeps well for 2-3 days at room temperature. Consider using an air fryer for a quicker bake time.
Nutrition
- Serving Size: 1 slice
- Calories: 275
- Sugar: 20g
- Sodium: 240mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 80mg