Pineapple Upside Down Bundt Cake
This Pineapple Upside Down Bundt Cake combines buttery richness with tropical pineapple sweetness, featuring caramelized pineapple rings atop a moist, tender cake. It’s perfect for any occasion, offering a beautiful presentation and a delightful balance of flavors with simple pantry ingredients.
- Author: Barbara
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour 10 minutes
- Yield: 12 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Gluten Free (if gluten-free flour is used)
Caramel Topping
- 1/4 cup unsalted butter
- 3/4 cup brown sugar
- 8 pineapple rings (fresh or canned)
Cake Batter
- 2 cups all-purpose flour (or gluten-free flour blend)
- 2 tsp baking powder
- 1/2 tsp salt
- 1 cup granulated sugar
- 1/2 cup (1 stick) unsalted butter, softened
- 3 large eggs, room temperature
- 1 cup whole milk, room temperature
- 1 tsp vanilla extract
- Prepare the Caramel and Pineapple Layer: Melt unsalted butter in a small saucepan over medium heat, then stir in brown sugar until it dissolves into a smooth caramel. Pour this mixture evenly into the bottom of a greased bundt pan. Arrange pineapple rings on top of the caramel in a single, even layer, gently pressing them down to adhere.
- Mix the Dry Ingredients: In a medium bowl, whisk together all-purpose flour (or gluten-free blend), baking powder, and salt for even distribution and a smooth, airy cake once baked.
- Cream the Butter and Sugar: In a large bowl, beat softened unsalted butter and granulated sugar with a mixer until light and fluffy, about 3 to 4 minutes, which is crucial for a tender crumb.
- Incorporate Eggs and Vanilla: Add eggs one at a time to the creamed butter and sugar, mixing well after each addition, then stir in vanilla extract for aromatic flavor.
- Alternate Adding Dry Ingredients and Milk: Gradually add the dry flour mixture in three parts, alternating with whole milk in two parts, beginning and ending with the dry ingredients to maintain a smooth, pourable batter.
- Pour Batter and Bake: Pour the batter evenly over the pineapple and caramel layer in the bundt pan. Smooth the top with a spatula. Bake in a preheated oven at 350°F (175°C) for 45 to 55 minutes or until a toothpick inserted in the center comes out clean.
- Cool and Invert: Allow the cake to cool in the pan for about 15 minutes before carefully inverting it onto a serving plate. The caramelized pineapple will be a glossy, golden crown on top, creating the signature upside-down look.
Notes
- Use fresh pineapple rings for brighter flavor and better texture if canned is unavailable.
- Grease the bundt pan thoroughly to prevent sticking and preserve the caramel layer.
- Ensure butter, eggs, and milk are at room temperature for better mixing and batter consistency.
- Avoid overmixing the batter to prevent a tough crumb.
- Start testing doneness with a toothpick a few minutes before the timer to avoid overbaking.
Nutrition
- Serving Size: 1 slice (1/12 of cake)
- Calories: 320 kcal
- Sugar: 30 g
- Sodium: 150 mg
- Fat: 14 g
- Saturated Fat: 8 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 42 g
- Fiber: 1 g
- Protein: 3 g
- Cholesterol: 75 mg
Keywords: Pineapple Upside Down Cake, Bundt Cake, Tropical Dessert, Caramelized Pineapple, Gluten-Free Dessert