PINEAPPLE UPSIDE DOWN BUNDT CAKE

Lovely presentation of a popular treat, this cake is quick and easy to create, and boasts an adorable pineapple flavour that’s loved by everyone.

Unlike some other treats, there’s no perfect time to eat cake. Whether in the scorching summer heat or in the blistering winter snow, you’ll find cake to be just perfect for you. Over the years, different cake variations have been made. Twists and tweaks here and there, and no matter what you do, the outcome is always the same…Lovely! And that is why cake is a favourite of everyone. I honestly haven’t met anyone who doesn’t love cake, and even when they’re on a diet, there’s a cake variety just for them.

This pineapple upside down Bundt cake is one of my favourite cake recipes. It’s popularity across is telling of how good it is and really, this is something to enjoy every single day of the week. Unlike a frosted cake, which requires additional time after baking to adorn, pineapple upside down cakes are decorated while baking. The brown sugar butter sauce acts as a glaze in place of icing, and the pineapple rings and maraschino cherries make the cake seem finished straight out of the pan. This cake is super easy to prepare and doesn’t require so much ingredients. You can share with your families and friends because it has the perfect taste.

 

Prep time: 10 minutes

Cook time: 30 minutes

Cool Time: 30 minutes

Total Time: 1 hour 10 minutes

Servings: 12 servings

 

Ingredients

½ cup butter

1 cup light brown sugar, packed

20 oz pineapple slices, drained

20 maraschino cherries

15 oz yellow cake mix

3 large eggs

Water

 

Cooking Instructions

Step 1:

Preheat your oven to 350 degree Fahrenheit, coat your bundt pan with butter and flour. Then pour the first ¼ cup portion of melted butter into your bundt pan, sprinkling the brown sugar over the melted butter and spread evenly over the bottom of your bundt pan.

Step 2:

Arrange the halved pineapple slices in the bottom of your bundt pan, then place the maraschino cherry between the slices. Press on the cherries gently to firmly place them in the brown sugar.

Step 3:

Add the reserved pineapple juice with water that is enough to make a total cup of liquid. Then mix the cake batter using the second ¼ cup of melted butter, the pineapple juice with water, and the eggs.

Step 4:

Gently pour the mixed batter into your bundt pan in a way that the pineapple slices remain upright. Then allow to bake at 350 degree Fahrenheit for about 30-35 minutes, or until the toothpick inserted comes out clean.

Step 5:

Invert the cake from the bottom of the bundt pan, allow to cool for about 5 minutes to release the cake from the pan. Then remove the bundt pan and allow to cool for another 25 minutes.

Step 6:

Serve warm and enjoy!

 

Nutrition facts

Calories: 328kcal| Total Fat: 7g| Protein: 1g| Carbs: 20g

 

Tips:

  • Allow to bake at 325 degree Fahrenheit for dark or non-stick pans.
  • Baking time also depends on the type of baking pan used. You can bake the cake in 2 8-inch or 9-inch rounds for 22-27 minutes or bake in a 9×13 pan for 21-26 minutes.

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