Pineapple Upside-Down Bundt Cake 🍍🍒

This Pineapple Upside-Down Bundt Cake has a perfect crown of caramelized pineapple and cherries with even MORE pineapple infused in every bite!

Get Amanda Neal’s recipe 👇

Pineapple Upside-Down Bundt Cake
Recipe courtesy of Amanda Neal
Level: Easy
Total: 2 hr 35 min (includes cooling time)
Active: 35 min
Yield: 8 to 10 servings

Ingredients:

Pineapple Topping:
Nonstick baking spray with flour, for the bundt pan
1/2 cup packed light brown sugar
4 tablespoons (1/2 stick) unsalted butter
8 pineapple slices, halved crosswise (from one 20-ounce can; reserve 1/2 cup of the juice for the cake)
16 maraschino cherries, stems removed

Vanilla Cake:
2 2/3 cups all-purpose flour (see Cook’s Note)
1 tablespoon baking powder
1/2 teaspoon kosher salt
1 cup whole milk
1 tablespoon vanilla bean paste
1 1/2 cups granulated sugar
1 cup (2 sticks) unsalted butter, at room temperature
2 large eggs
Sweetened whipped cream, for serving

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.

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