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Pineapple Upside Down Bundt Cake Recipe

Pineapple Upside Down Bundt Cake Recipe

Learn how to make the best homemade Pineapple Upside Down Bundt Cake with this easy baking recipe. This tropical twist on a classic features caramelized pineapple and maraschino cherries nestled in brown sugar caramel, all in an elegant bundt form that's perfect for special occasions.
Difficulty:
Intermediate
Prep Time:
25 mins
Cook Time:
55 mins
Serves:
1 cake (12 slices)
An overhead shot of a golden-brown Pineapple Upside Down Bundt Cake on a white ceramic cake stand, its caramelized pineapple and cherry topping glistening in soft natural light. The cross-section reveals a tender yellow crumb with caramel-soaked edges, while pineapple rings and maraschino cherries create a striking pattern against the dark caramel backdrop. Scattered fresh mint leaves and a dusting of powdered sugar add brightness, while a drizzle of warm caramel sauce cascades down the sculptured sides of the bundt. The cake sits on a rustic wooden table with vintage serving utensils and a small bowl of whipped cream nearby.

Ingredients

<ul class="ingredients-main-list"><li class="ingredients-single-item">For the topping:</li><li class="ingredients-single-item">100g unsalted butter</li><li class="ingredients-single-item">200g light brown sugar</li><li class="ingredients-single-item">1 can (565g) pineapple rings in juice, drained (reserve 120ml juice)</li><li class="ingredients-single-item">15-20 maraschino cherries, drained and patted dry</li><li class="ingredients-single-item">For the cake:</li><li class="ingredients-single-item">250g all-purpose flour</li><li class="ingredients-single-item">2 tsp baking powder</li><li class="ingredients-single-item">1/2 tsp salt</li><li class="ingredients-single-item">1/4 tsp baking soda</li><li class="ingredients-single-item">170g unsalted butter, softened</li><li class="ingredients-single-item">200g granulated sugar</li><li class="ingredients-single-item">3 large eggs, room temperature</li><li class="ingredients-single-item">1 tsp vanilla extract</li><li class="ingredients-single-item">120ml reserved pineapple juice</li><li class="ingredients-single-item">120ml buttermilk (or 120ml milk with 1 tbsp lemon juice)</li><li class="ingredients-single-item">2 tbsp dark rum (optional)</li></ul>

Equipment

<ul class="equipment-main-list"><li class="equipment-single-item">25cm (10-inch) bundt pan</li><li class="equipment-single-item">Stand mixer or electric hand mixer</li><li class="equipment-single-item">Cooling rack</li><li class="equipment-single-item">Pastry brush</li></ul>

Directions

<ol class="no-list-style"><li class="MethodStepper"><h4 class="step-title">Step 1</h4>Preheat your oven to 165°C (330°F). Thoroughly grease your bundt pan, paying special attention to all the crevices. A non-stick bundt pan works best, but even then, use butter and a light dusting of flour to ensure your cake releases perfectly.</li><li class="MethodStepper"><h4 class="step-title">Step 2</h4>For the topping (which will become the bottom initially), melt 100g butter in a small saucepan over medium heat. Add the brown sugar and stir until the sugar dissolves and the mixture starts to bubble gently, about 2-3 minutes. This caramel mixture will create that signature sticky, sweet glaze that makes pineapple upside-down cake irresistible.</li><li class="MethodStepper"><h4 class="step-title">Step 3</h4>Pour the caramel mixture into the prepared bundt pan, carefully spreading it to cover the bottom. Arrange pineapple rings decoratively in the pan, cutting some in half if necessary to fit the bundt shape. Place maraschino cherries in the centers of the pineapple rings and in any gaps between rings. The fruit arrangement will be visible once the cake is inverted, so take your time to create a beautiful pattern.</li><li class="MethodStepper"><h4 class="step-title">Step 4</h4>For the cake batter, whisk together the flour, baking powder, salt, and baking soda in a medium bowl. In a separate small bowl, combine the reserved pineapple juice, buttermilk, and rum (if using).</li><li class="MethodStepper"><h4 class="step-title">Step 5</h4>In the bowl of a stand mixer fitted with the paddle attachment (or using an electric hand mixer), cream the softened butter and granulated sugar on medium-high speed until light and fluffy, about 3-4 minutes. This extended creaming process creates air pockets that give your cake structure and lightness.</li><li class="MethodStepper"><h4 class="step-title">Step 6</h4>Add eggs one at a time, beating well after each addition until fully incorporated. Scrape down the sides of the bowl as needed. The mixture should look smooth and satiny. Beat in the vanilla extract until combined.</li><li class="MethodStepper"><h4 class="step-title">Step 7</h4>With the mixer on low speed, add the flour mixture in three parts, alternating with the pineapple juice-buttermilk mixture, beginning and ending with the flour (flour-liquid-flour-liquid-flour). Mix only until just combined after each addition. Over-mixing develops gluten, which can make your cake tough rather than tender.</li><li class="MethodStepper"><h4 class="step-title">Step 8</h4>Carefully spoon the batter over the arranged pineapple and caramel in the bundt pan, spreading it evenly. Tap the pan gently on the counter a few times to release any trapped air bubbles.</li><li class="MethodStepper"><h4 class="step-title">Step 9</h4>Bake in the preheated oven for 50-55 minutes, or until a wooden skewer inserted into the center comes out clean. The cake should be golden brown, and you'll see it pulling away slightly from the sides of the pan.</li><li class="MethodStepper"><h4 class="step-title">Step 10</h4>Allow the cake to cool in the pan for exactly 10 minutes—this timing is crucial. If you turn it out too soon, the caramel will be too hot and runny; too late, and it might stick to the pan. Place a large serving plate over the bundt pan and, using oven mitts, quickly but confidently flip the cake over. Leave the pan in place for a minute to allow the caramel to drizzle down over the cake.</li><li class="MethodStepper"><h4 class="step-title">Step 11</h4>Carefully lift the bundt pan off. If any pineapple pieces or cherries stick to the pan, simply remove them and place them back on the cake. Use a pastry brush to gently brush any caramel remaining in the pan over the cake.</li><li class="MethodStepper"><h4 class="step-title">Step 12</h4>Allow the cake to cool completely before serving. The caramel will continue to soak into the cake, creating that signature moist texture. This cake tastes even better the next day, so consider making it ahead of time for special occasions. Store covered at room temperature for up to 3 days.</li></ol>

FAQs

Find answers to your most pressing questions about this delicious recipe right here.

What ingredients are used in Pineapple Upside Down Bundt Cake?

This cake requires unsalted butter, light brown sugar, pineapple rings, maraschino cherries, all-purpose flour, baking powder, salt, baking soda, granulated sugar, eggs, vanilla extract, pineapple juice, buttermilk, and optional dark rum for an extra tropical flavour.

How to cook Pineapple Upside Down Bundt Cake at home?

Learn how to cook Pineapple Upside Down Bundt Cake by first creating a caramel base with butter and brown sugar, arranging pineapple and cherries in your bundt pan, then making a tender cake batter to pour on top. After baking for about 55 minutes at 165°C, allow it to cool for exactly 10 minutes before inverting onto a serving plate.

What's the secret to getting a bundt cake to release perfectly from the pan?

Thorough greasing is crucial, even with non-stick pans. Use butter to coat every crevice, followed by a light flour dusting. The 10-minute cooling time is also essential—too short and the caramel will run; too long and the cake might stick permanently.

Can I make this tropical dessert without alcohol?

Absolutely! The dark rum is entirely optional. You can simply omit it or replace it with 2 tablespoons of pineapple juice for extra fruity flavour, or a teaspoon of rum extract for the flavour without the alcohol. The cake will be equally delicious!

Why should I let my Pineapple Upside Down cake cool for exactly 10 minutes before flipping?

This timing is crucial—if you flip too soon, the hot caramel will run off completely. Wait too long, and the caramel will harden, causing the cake to stick to the pan. Ten minutes allows the caramel to set slightly while remaining warm enough to release cleanly.

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This tropical twist on a classic features caramelized pineapple and maraschino cherries nestled in brown sugar caramel, all in an elegant bundt form that's perfect for special occasions.", "prepTime": "PT25M", "cookTime": "PT55M", "totalTime": "PT1H20M", "keywords": "pineapple upside down cake, bundt cake, caramelized pineapple, tropical dessert, special occasion cake", "recipeYield": "12", "recipeCategory": "Dessert", "recipeCuisine": "American", "nutrition": { "@type": "NutritionInformation", "calories": "315 calories", "carbohydrateContent": "48 g", "proteinContent": "3 g", "fatContent": "14 g", "saturatedFatContent": "8 g", "cholesterolContent": "85 mg", "sodiumContent": "220 mg", "sugarContent": "35 g", "servingSize": "1 slice" }, "recipeIngredient": [ "100g unsalted butter (for topping)", "200g light brown sugar (for topping)", "1 can (565g) pineapple rings in juice, drained (reserve 120ml juice)", "15-20 maraschino cherries, drained and patted dry", "250g all-purpose flour", "2 tsp baking powder", "1/2 tsp salt", "1/4 tsp baking soda", "170g unsalted butter, softened", "200g granulated sugar", "3 large eggs, room temperature", "1 tsp vanilla extract", "120ml reserved pineapple juice", "120ml buttermilk (or 120ml milk with 1 tbsp lemon juice)", "2 tbsp dark rum (optional)" ], "recipeInstructions": [ { "@type": "HowToStep", "name": "Prepare Oven and Pan", "text": "Preheat your oven to 165°C (330°F). Thoroughly grease your bundt pan, paying special attention to all the crevices. A non-stick bundt pan works best, but even then, use butter and a light dusting of flour to ensure your cake releases perfectly." }, { "@type": "HowToStep", "name": "Make Caramel Topping", "text": "For the topping (which will become the bottom initially), melt 100g butter in a small saucepan over medium heat. Add the brown sugar and stir until the sugar dissolves and the mixture starts to bubble gently, about 2-3 minutes. This caramel mixture will create that signature sticky, sweet glaze that makes pineapple upside-down cake irresistible." }, { "@type": "HowToStep", "name": "Arrange Fruit", "text": "Pour the caramel mixture into the prepared bundt pan, carefully spreading it to cover the bottom. Arrange pineapple rings decoratively in the pan, cutting some in half if necessary to fit the bundt shape. Place maraschino cherries in the centers of the pineapple rings and in any gaps between rings." }, { "@type": "HowToStep", "name": "Prepare Dry and Wet Ingredients", "text": "For the cake batter, whisk together the flour, baking powder, salt, and baking soda in a medium bowl. In a separate small bowl, combine the reserved pineapple juice, buttermilk, and rum (if using)." }, { "@type": "HowToStep", "name": "Cream Butter and Sugar", "text": "In the bowl of a stand mixer fitted with the paddle attachment (or using an electric hand mixer), cream the softened butter and granulated sugar on medium-high speed until light and fluffy, about 3-4 minutes. This extended creaming process creates air pockets that give your cake structure and lightness." }, { "@type": "HowToStep", "name": "Add Eggs and Vanilla", "text": "Add eggs one at a time, beating well after each addition until fully incorporated. Scrape down the sides of the bowl as needed. The mixture should look smooth and satiny. Beat in the vanilla extract until combined." }, { "@type": "HowToStep", "name": "Combine Wet and Dry Ingredients", "text": "With the mixer on low speed, add the flour mixture in three parts, alternating with the pineapple juice-buttermilk mixture, beginning and ending with the flour. Mix only until just combined after each addition to avoid over-mixing." }, { "@type": "HowToStep", "name": "Fill Bundt Pan", "text": "Carefully spoon the batter over the arranged pineapple and caramel in the bundt pan, spreading it evenly. Tap the pan gently on the counter a few times to release any trapped air bubbles." }, { "@type": "HowToStep", "name": "Bake", "text": "Bake in the preheated oven for 50-55 minutes, or until a wooden skewer inserted into the center comes out clean. The cake should be golden brown, and you'll see it pulling away slightly from the sides of the pan." }, { "@type": "HowToStep", "name": "Cool and Invert", "text": "Allow the cake to cool in the pan for exactly 10 minutes. Place a large serving plate over the bundt pan and, using oven mitts, quickly but confidently flip the cake over. Leave the pan in place for a minute to allow the caramel to drizzle down over the cake." }, { "@type": "HowToStep", "name": "Remove Pan", "text": "Carefully lift the bundt pan off. If any pineapple pieces or cherries stick to the pan, simply remove them and place them back on the cake. Use a pastry brush to gently brush any caramel remaining in the pan over the cake." }, { "@type": "HowToStep", "name": "Final Cooling", "text": "Allow the cake to cool completely before serving. The caramel will continue to soak into the cake, creating that signature moist texture. This cake tastes even better the next day, so consider making it ahead of time for special occasions. Store covered at room temperature for up to 3 days." } ], "aggregateRating": { "@type": "AggregateRating", "ratingValue": "5", "ratingCount": "178" }, "review": [ { "@type": "Review", "author": "Olivia Chen", "datePublished": "2023-10-15", "reviewBody": "Perfect balance of sweet and tangy! The caramelized pineapple adds such a wonderful dimension to this cake. I've made it twice already and my family can't get enough of it.", "name": "Perfectly Balanced Flavors", "reviewRating": { "@type": "Rating", "ratingValue": "5" } }, { "@type": "Review", "author": "Sanjay Patel", "datePublished": "2023-10-18", "reviewBody": "The caramel edges are absolutely divine! I was worried about getting the cake out of the bundt pan, but following the instructions exactly made it come out perfectly. Everyone at our family gathering was impressed.", "name": "Caramel Perfection", "reviewRating": { "@type": "Rating", "ratingValue": "5" } }, { "@type": "Review", "author": "Isabella Martinez", "datePublished": "2023-10-22", "reviewBody": "This cake was the showstopper at my dinner party! The bundt shape really elevates it from the traditional version. I added the optional rum and it gave such a nice depth of flavor. Will definitely make again!", "name": "Elegant Presentation", "reviewRating": { "@type": "Rating", "ratingValue": "5" } }, { "@type": "Review", "author": "Lars Johansson", "datePublished": "2023-10-29", "reviewBody": "I hate to say it, but this is better than my grandmother's recipe! The cake is so moist and the pineapple flavor really comes through. I appreciated the detailed instructions that made this intermediate recipe very approachable.", "name": "New Family Favorite", "reviewRating": { "@type": "Rating", "ratingValue": "5" } }, { "@type": "Review", "author": "Aisha Mohammed", "datePublished": "2023-11-05", "reviewBody": "This is definitely the moistest cake I've ever made! The tropical flavors transported me back to my vacation in Hawaii. I served it with a scoop of vanilla ice cream and it was absolute heaven. Worth every minute of preparation!", "name": "Tropical Paradise", "reviewRating": { "@type": "Rating", "ratingValue": "5" } } ] }
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