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Pineapple Upside Down Bundt Cake

Pineapple Upside Down Bundt Cake
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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.

Ingredients

Scale

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

Instructions

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. 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

Keywords: Pineapple Upside Down Cake, Bundt Cake, Tropical Dessert, Caramelized Pineapple, Gluten-Free Dessert

Find it online: https://mydishez.com/pineapple-upside-down-bundt-cake/