Pineapple Upside Down Bundt Cake
Using a bundt pan is a fun twist on traditional upside down pineapple cake. It's infused with fruity flavor, looks fantastic, and even beginners can make this easy cake recipe.
Ingredients
- 4 tablespoons salted butter melted
- ½ cup packed light brown sugar
- 6 pineapple rings/slices reserve juice
- about 12 maraschino cherries
- 1 box of yellow cake mix
- 3 large eggs room temperature
- ½ cup vegetable oil
- 1 cup pineapple juice reserved from the can of pineapple slices
- 1 cup sour cream
Instructions
- Preheat oven to 350°F. Spray a standard bundt pan with nonstick baking spray or grease lightly with butter.
- Stir the melted butter and brown sugar together and drop in dollops around the inside of the bundt pan. Use a spatula or spoon to spread the mixture so it evenly coats the bottom of the pan.
- Place pineapple rings in the bottom of the pan on top of the butter/brown sugar mixture. Place a cherry in the center of each pineapple ring. You can also place a cherry outside each pineapple ring where each pair of rings meet.
- Measure the pineapple juice that was reserved from the can of pineapple rings. Add water to the pineapple juice to make 1 cup total liquid.
- Beat together the cake mix, eggs, oil, pineapple juice, and sour cream until combined.
- Spread batter evenly into the bundt pan, taking care to keep the pineapple rings and cherries in their arrangement.
- Bake 40-45 minutes or until the cake is cooked through and a toothpick inserted into the center of the cake comes out with moist crumbs (but no wet batter).
- Allow cake to cool for a few minutes and then invert onto a cake stand or platter. Allow cake to cool the rest of the way.
- Slice and serve.
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Notes
Storage:
Keep leftover cake slices in an airtight container in the refrigerator for up to 3 days.
Notes:
- You may see variations of this cake using milk or water in the place of pineapple juice, using a homemade vanilla pound cake recipe, or adding cinnamon to the butter mixture.
- Dab the pineapple rings and cherries on a paper towel before placing them in the bottom of the pan to remove excess liquid so the cake isn't soggy.
- Using sour cream adds moister and makes the cake more dense. When omitting, check for doneness around the 35 minute mark.
- As the cake cools it will begin to settle.
- If the bottom of the cake doesn't settle evenly, trim it before inverting. A level base on the cake is critical as the caramelized topping makes it delicate.
Nutrition
Calories: 388kcal | Carbohydrates: 52g | Protein: 4g | Fat: 19g | Saturated Fat: 7g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 5g | Trans Fat: 0.3g | Cholesterol: 62mg | Sodium: 368mg | Potassium: 134mg | Fiber: 1g | Sugar: 34g | Vitamin A: 311IU | Vitamin C: 5mg | Calcium: 132mg | Iron: 1mg
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