This Classic Pineapple Upside-Down Bundt Cake is a stunning and delicious dessert that combines a moist, tender cake with a caramelized pineapple topping. The image shows a beautifully baked bundt cake, with the signature ring shape and fluted edges. The top surface, which was the bottom of the pan during baking, is covered in glistening, caramelized pineapple chunks. A luscious, golden-brown glaze is generously drizzled over the top, cascading down the sides and pooling at the base, creating an irresistible visual and an even more decadent flavor. The cake itself has a rich, golden hue, suggesting a wonderful buttery and vanilla flavor. This cake is a perfect example of a dessert that is both impressive and comforting, evoking a sense of nostalgia with its classic flavor profile. The magic of this recipe lies in the way the pineapple and butter-sugar mixture caramelize at the bottom of the pan to create a sticky, sweet, and fruity topping that becomes the star of the show once the cake is inverted. This is a dessert that is ideal for potlucks, celebrations, or a special weekend treat. It’s an American classic for a reason, and this recipe provides a foolproof way to achieve a perfect result every time.
Ingredients:
For the Pineapple Topping:
- 1/2 cup (113g) unsalted butter, melted
- 1 cup (200g) packed light brown sugar
- 1 (20-ounce) can pineapple chunks in juice, drained well, reserving the juice
- Maraschino cherries (optional, for classic color)
For the Cake:
- 2 1/2 cups (300g) all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 cup (226g) unsalted butter, softened to room temperature
- 1 1/2 cups (300g) granulated sugar
- 4 large eggs, at room temperature
- 1 teaspoon vanilla extract
- 1 cup (240ml) milk, at room temperature
For the Caramel Glaze:
- 1/2 cup (113g) unsalted butter
- 1 cup (200g) light brown sugar
- 1/4 cup (60ml) reserved pineapple juice
- 1 teaspoon vanilla extract
- 1/2 cup (120ml) heavy cream
Instructions:
- Prepare the Bundt Pan: Preheat your oven to 350°F (175°C). Grease and flour a 12-cup bundt pan thoroughly. This is a critical step to ensure the cake releases cleanly.
- Make the Pineapple Topping: In a small bowl, whisk together the melted butter and brown sugar until it forms a thick paste. Pour this mixture into the bottom of the prepared bundt pan and spread it evenly. Arrange the drained pineapple chunks over the butter-sugar mixture. You can also place maraschino cherries in the spaces between the pineapple for a classic look. The image shows a dense layer of pineapple, so don’t be shy.
- Mix the Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
- Cream Butter and Sugar: In a large bowl, using an electric mixer on medium-high speed, beat the softened butter and granulated sugar together until light and fluffy, about 3-4 minutes.
- Add Eggs and Vanilla: Add the eggs one at a time, beating well after each addition to ensure they are fully incorporated. Scrape down the sides of the bowl as needed. Beat in the vanilla extract.
- Alternate Wet and Dry Ingredients: With the mixer on low speed, add a third of the flour mixture to the butter mixture, followed by half of the milk. Repeat this process, ending with the final third of the flour mixture. Mix until just combined, being careful not to overmix the batter. The batter should be thick and smooth.
- Bake the Cake: Gently pour the cake batter over the pineapple topping in the bundt pan, spreading it evenly with a spatula. Place the pan on the center rack of your preheated oven. Bake for 50-60 minutes, or until a toothpick inserted into the cake comes out clean.
- Cool and Invert: Remove the cake from the oven and let it cool in the pan on a wire rack for exactly 10 minutes. This short cooling period is essential—if you wait too long, the caramelized topping will harden and stick to the pan. Place your serving plate over the top of the bundt pan and, using oven mitts, carefully but quickly flip the cake over. Lift the pan off the cake. If any pineapple pieces stick, simply place them back on the cake. Let the cake cool completely before glazing.
- Prepare the Caramel Glaze: In a small saucepan, melt the butter over medium heat. Stir in the brown sugar and reserved pineapple juice. Bring the mixture to a boil and cook for 1 minute, stirring constantly. Remove from the heat and stir in the vanilla extract and heavy cream. Whisk until smooth. The glaze will thicken slightly as it cools.
- Glaze the Cake and Serve: Once the cake is fully cooled, generously drizzle the warm caramel glaze over the top, letting it drip down the sides. The image shows a beautiful, thick drizzle. Slice and serve this magnificent cake, and prepare for rave reviews!