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Pineapple Upside Down Bundt Cake

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A delightful cake with a caramelized pineapple topping, perfect for any celebration.

Ingredients

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  • 1 cup brown sugar
  • 1/2 cup unsalted butter, melted
  • 1 can (20 oz) sliced pineapple, drained
  • Maraschino cherries (optional)
  • 2 cups all-purpose flour
  • 1 1/2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/4 tsp salt
  • 1 cup granulated sugar
  • 3/4 cup vegetable oil
  • 3 large eggs
  • 1 tsp vanilla extract
  • 1 cup buttermilk

Instructions

  1. Preheat the oven to 350°F (175°C). Grease and flour a bundt cake pan.
  2. Mix the brown sugar and melted butter until well combined, then pour it into the bottom of the prepared pan.
  3. Arrange the pineapple slices on top of the brown sugar mixture and add a maraschino cherry if desired.
  4. Whisk together the flour, baking powder, baking soda, and salt in a large bowl.
  5. Beat the granulated sugar, vegetable oil, eggs, and vanilla together until smooth and creamy.
  6. Mix in the buttermilk until just combined.
  7. Add the dry ingredients to the wet ingredients, stirring until fully combined.
  8. Pour the batter over the arranged pineapple slices in the bundt pan.
  9. Bake for 45-50 minutes or until a toothpick comes out clean.
  10. Cool in the pan for 10 minutes before inverting onto a serving plate.

Notes

Make sure to grease the pan thoroughly to prevent sticking. Use a toothpick to check for doneness.

Nutrition

Find it online: https://www.thestationrecipes.com/pineapple-upsidedown-bundt-cake/

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