Crushed Pineapple Upside-Down Cake

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Indulge in a slice of pure tropical bliss with this Crushed Pineapple Upside-Down Bundt Cake! Bursting with flavor and crowned with caramelized pineapple rings and cherries, this cake is a stunning centerpiece for any occasion. Let’s dive into the recipe and bring a taste of paradise to your dessert table!

Step into a world of tropical delight with this Crushed Pineapple Upside-Down Bundt Cake. As you prepare the batter, the aroma of sweet pineapple and caramelized brown sugar fills the air, promising a dessert experience like no other. With every slice, you’ll be transported to a sunny island paradise, where the flavors of pineapple and cherries dance on your taste buds.

The golden-brown exterior of the bundt cake hides a delightful surprise beneath – a stunning layer of caramelized pineapple rings and vibrant maraschino cherries. Each bite is a perfect balance of sweet and tangy flavors, complemented by the moist and tender crumb of the cake itself.

Crushed Pineapple Upside-Down Bundt Cake

Ingredients:

• 1/2 cup unsalted butter
• 1 cup packed brown sugar
• 1 can (20 ounces) crushed pineapple, drained
• Maraschino cherries, drained
• 2 cups all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 cup granulated sugar
• 1/2 cup vegetable oil
• 3 large eggs
• 1 teaspoon vanilla extract
• 1 cup buttermilk

Instructions:

1. Preheat your oven to 350°F (175°C) and generously grease a bundt pan with butter or non-stick cooking spray.
2. In a small saucepan, melt the unsalted butter over medium heat. Stir in the brown sugar until dissolved and spread this mixture evenly in the bottom of the prepared bundt pan.
3. Arrange the drained crushed pineapple over the brown sugar mixture in the bundt pan. Place maraschino cherries in the center of each pineapple ring.
4. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
5. In a large mixing bowl, beat together the granulated sugar, vegetable oil, eggs, and vanilla extract until well combined.
6. Gradually add the dry ingredients to the wet ingredients, alternating with the buttermilk, and mix until smooth and well combined.
7. Pour the batter evenly over the pineapple and cherry layer in the bundt pan.
8. Bake for 40-45 minutes, or until a toothpick inserted into the center comes out clean.
9. Allow the cake to cool in the pan for 10 minutes, then carefully invert it onto a serving plate or cake stand.
10. Let the cake cool completely before slicing and serving. Enjoy each slice of this sunshine-infused Crushed Pineapple Upside-Down Bundt Cake!

Watch me make this cake here.

As you serve this masterpiece to your guests, watch their faces light up with delight at the sight of this beautiful creation. With its intricate design and irresistible flavor, this Crushed Pineapple Upside-Down Bundt Cake is more than just a dessert – it’s a celebration of sunshine and happiness in every bite.

So whether you’re hosting a gathering with friends or simply craving a taste of the tropics, treat yourself to a slice of paradise with this unforgettable cake. With its simple elegance and sensational flavor, it’s sure to become a favorite in your baking repertoire.