Pineapple Upside-Down Bundt Cake is a classic dessert that has been loved by generations of Americans. It’s a sweet and tangy treat that is perfect for any occasion, from family gatherings to special celebrations.
The combination of sweet pineapple, maraschino cherries, and brown sugar creates a deliciously sticky and caramelized topping. When paired with a moist and fluffy cake, it creates a perfect balance of flavors and textures that is hard to resist.
One of the great things about this cake is its versatility. It can be served warm or at room temperature and can be enjoyed on its own or with a dollop of whipped cream or a scoop of vanilla ice cream. It’s also a great cake for those who are not big fans of frosting, as the topping acts as a natural decoration.
The bundt pan is the perfect vessel for this cake as it creates a beautiful and unique shape that is sure to impress your guests. However, if you don’t have a bundt pan, you can still make this cake in a regular cake pan or even a cast-iron skillet.
Ingredients:
1/2 cup butter (1 stick), melted
1/2 cup packed brown sugar
1 can pineapple rings in 100% juice (reserve the juice)
1 jar maraschino cherries
1 box yellow or pineapple cake mix
1 4-serving box instant vanilla pudding
3 eggs
Vegetable oil
Milk
Instructions:
Preheat the oven to 350 degrees F.
Prepare a bundt pan by generously applying pan release or non-stick spray to ensure easy removal of the cake.
Melt the butter and pour it evenly into the bottom of the pan. Sprinkle with the brown sugar.
Cut the pineapple rings in half and alternate with the maraschino cherries around the bundt pan as shown in the picture. Set aside.
In a stand mixer or large bowl, mix the cake mix and pudding mix. Drain the pineapple juice into a measuring cup and add enough milk to make 1 cup of liquid. Add this mixture along with the eggs and the amount of oil called for in the recipe to the cake mixture. Follow the instructions on the box and mix everything until well combined.
Carefully pour the batter over the fruit and bake as instructed for a bundt cake. The cake is done when an inserted knife comes out clean.
Cool the cake for 10 minutes in the pan. Slide a knife around the edges, including the inner ring, to loosen it up.
Invert the cake onto a serving plate. Slice between the pineapple rings and serve warm or at room temperature.
For the Best Ever Pan Release (from I Am Baker):
Mix equal parts of vegetable shortening, vegetable oil, and all-purpose flour until smooth. Using a pastry brush or paper towel, apply the mixture to the pans paying special attention to corners, nooks, and crannies.
This delicious recipe for Pineapple Upside-Down Cake is sure to impress your guests and satisfy your sweet tooth. The combination of pineapple rings, maraschino cherries, and brown sugar make for a flavorful topping that complements the moist and fluffy cake. The addition of instant vanilla pudding to the cake mix gives it an extra creamy and rich texture that you’ll love. Plus, the bundt pan gives the cake a beautiful and unique shape that will make it stand out on any dessert table. Try it out today and share the sweetness with your loved ones!
