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overhead view of pineapple upside down bundt cake on a plate
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5 from 37 votes

Pineapple Upside Down Bundt Cake

Moist, rich and delicious this Pineapple Upside Down Bundt Cake is pretty twist on a classic dessert. This is best served the day after baking.
Prep Time15 minutes
Cook Time1 hour 15 minutes
Total Time1 hour 30 minutes
Course: Dessert
Cuisine: American
Keyword: bundt cake, fruit cake recipe, homemade cake
Servings: 15
Calories: 539kcal
Author: Julie Clark

Ingredients

  • 1 1/2 cups salted butter 12 ounces, at room temperature
  • 3 cups granulated sugar 600 grams
  • 5 large eggs at room temperature
  • 3 cups all-purpose flour 390 grams
  • 1 teaspoon baking powder 3 grams
  • 1/2 teaspoon baking soda 3 grams
  • 2 tablespoons vanilla extract 27 grams
  • 3/4 cup pineapple juice 6 ounces
  • 1/2 cup light brown sugar 100 grams
  • 1/2 cup salted butter 4 ounces, melted
  • 6 pineapple rings
  • maraschino cherries

Instructions

  • Preheat oven to 325ºF. Grease a 12-cup bundt pan with shortening, then dust it with flour. (Or use Baker's Joy or Cake Release. See above article.)
  • In large bowl using a stand mixer or electric mixer, cream together the butter and sugar until light and fluffy, 3-4 minutes. 1 1/2 cups salted butter, 3 cups granulated sugar
  • Add in the eggs and continue to mix until blended. 5 large eggs
  • Add in the flour, baking powder and baking soda and mix again just until smooth. Do not overmix. 3 cups all-purpose flour , 1 teaspoon baking powder, 1/2 teaspoon baking soda
  • Pour in the vanilla extract and pineapple juice and mix to combine. 2 tablespoons vanilla extract, 3/4 cup pineapple juice
  • In a small bowl, mix together the brown sugar and melted butter and pour into bottom of prepared pan. 1/2 cup light brown sugar , 1/2 cup salted butter
  • Layer the pineapple slices around the bottom of pan and place a cherry in the center of ring and on the outside. 6 pineapple rings, maraschino cherries
  • Spread the batter evenly in the bundt pan and bake for 70-90 minutes or until center is set. (The internal temperature of the cake should be between 200-210ºF. )
  • Immediately invert cake out onto serving tray. (If you don't turn out right away the brown sugar mixture will harden and stick to pan.)
  • Allow the cake to cool completely, then store in an airtight container at room temperature.
  • This cake has the best flavor if you serve it the day after making it.

Video

Notes

  • There is no additional salt in this recipe. If you only have unsalted butter, add 3/4 teaspoon of salt to the cake batter.
  • Yes, 1 1/2 cups of butter (3 sticks) is a lot, but it is traditional for a pound cake. One reader made the cake with 1 cup of butter, then added in 1/4 cup spiced rum (or you could do milk) and the cake turned out well.
  • Refer to the article above for more tips and tricks.
The calories shown are based on the cake being cut into 15 pieces, with 1 serving being 1 slice of cake. Since different brands of ingredients have different nutritional information, the calories shown are just an estimate. **We are not dietitians and recommend you seek a nutritionist for exact nutritional information. The information in the nutrition box are calculated through a program and there is room for error. If you need an accurate count, I recommend running the ingredients through your favorite nutrition calculator.**

Nutrition

Calories: 539kcal | Carbohydrates: 72g | Protein: 5g | Fat: 27g | Saturated Fat: 16g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 127mg | Sodium: 259mg | Potassium: 141mg | Fiber: 1g | Sugar: 52g | Vitamin A: 858IU | Vitamin C: 3mg | Calcium: 44mg | Iron: 2mg