Recipe courtesy of
Amanda Neal
for
Food Network Kitchen
Recipe courtesy of
Amanda Neal
for
Food Network Kitchen
Watch how to make this recipe.
Pineapple Upside-Down Bundt Cake
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- Level: Easy
- Total: 2 hr 35 min (includes cooling time)
- Active: 35 min
- Yield: 8 to 10 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 10 servings
- Calories
- 611
- Total Fat
- 26 g
- Saturated Fat
- 16 g
- Carbohydrates
- 91 g
- Dietary Fiber
- 3 g
- Sugar
- 58 g
- Protein
- 7 g
- Cholesterol
- 102 mg
- Sodium
- 300 mg
This gorgeous bundt cake has the perfect crown of caramelized pineapple and cherries of a classic pineapple upside-down cake but has even more pineapple slices in every bite. The rich buttery cake is infused with pineapple juice and vanilla bean paste for beautiful, sweet-tart notes. Just be sure to invert the cake while it’s still warm to ensure an easy release of the golden fruit topping.
- Level: Easy
- Total: 2 hr 35 min (includes cooling time)
- Active: 35 min
- Yield: 8 to 10 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 10 servings
- Calories
- 611
- Total Fat
- 26 g
- Saturated Fat
- 16 g
- Carbohydrates
- 91 g
- Dietary Fiber
- 3 g
- Sugar
- 58 g
- Protein
- 7 g
- Cholesterol
- 102 mg
- Sodium
- 300 mg
Ingredients
Pineapple Topping:
Vanilla Cake:
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Directions
Special equipment:
a 12-cup bundt pan- For the pineapple topping: Preheat the oven to 350 degrees F. Spray a 12-cup bundt pan generously with nonstick baking spray with flour; set aside.
- Put the brown sugar and butter in a small saucepan over medium heat and cook, stirring constantly, until the sugar melts, 2 to 3 minutes. Remove from the heat and pour into the bottom of the bundt pan. Arrange the pineapple slices and cherries (alternating between the 2) around the bottom of the bundt pan. Set aside at room temperature.
- For the vanilla cake: Whisk together the flour, baking powder and salt in a large bowl until well combined. Stir together the milk, vanilla bean paste and reserved 1/2 cup pineapple juice in a large liquid measuring cup until combined.
- Beat the granulated sugar and butter with an electric mixer on medium speed until thick and creamy, about 3 minutes. Beat in the eggs 1 at a time until smooth. Add half of the flour mixture and mix on low until just combined. Add the milk mixture and stir until just combined. Add the rest of the flour and mix until combined, about 1 minute. Don’t worry if the batter looks slightly broken; it will come together when it bakes.
- Pour the batter over the pineapple slices and cherries in the bundt pan and spread into an even layer. Bake until the top is golden brown and toothpick inserted into the cake comes out clean, 50 minutes to 1 hour.
- Let cool for 15 minutes (see Cook’s Note), then run a small offset spatula around the perimeter of the pan and invert the cake onto a wire rack or serving platter to cool completely. Serve on its own or with a dollop of whipped cream.
Cook’s Note
When measuring flour, we spoon it into a dry measuring cup and level off excess. (Scooping directly from the bag compacts the flour, resulting in dry baked goods.) Be sure to let the cake sit for only 15 minutes before inverting, since the cake and caramel topping need to be warm to invert. If not the cake and pineapple will start to cool and solidify and may stick to the pan.
