Pineapple Upside Down Bundt Cake Recipe

<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>

<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>

<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>