Pineapple Upside Down Cake

This timeless Pineapple Upside Down Cake has earned its delicious status for a reason. A decadent, buttery Bundt crowned with aromatic pineapple and cherries, it's a kitchen-friendly creation that's simple to whip up.

Course Dessert

Cuisine American

Keyword Pineapple Upside Cake

Prep Time 15

Cook Time 55

Total Time 1 10

Servings slices

Calories 643kcal

Author Cathy Pollak

Equipment

Ingredients

Pineapple Upside Down Layer:

1/4 cup unsalted butter melted (plus extra for pan prep)
3/4 cup packed light brown sugar
1/2 tsp. ground cinnamon
1 (20 oz.) can pineapple slices in juice (use 8 rings)
8 Maraschino cherries stems removed

Cake:

3 large eggs room temperature
2 cups granulated sugar
12 tbsps. unsalted butter melted
1/3 cup canola oil
2 tsps. vanilla extract
1/2 cup buttermilk room temperature
1/2 cup plain Greek yogurt room temperature
3 cups all-purpose flour (plus extra for pan prep)
1 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. table salt

Instructions

Upside Down Layer:

Preheat oven to 350̊ F with a rack in the center of the oven. Generously butter and flour a Bundt pan, tapping out excess flour.
Pour melted butter in the bottom of the Bundt pan. In a small bowl, combine brown sugar and cinnamon, and sprinkle evenly across the bottom of the Bundt pan.
1/4 cup unsalted butter, 3/4 cup packed light brown sugar, 1/2 tsp. ground cinnamon
Blot dry pineapple slices and cherries. Arrange pineapple slices and Maraschino cherries in the bottom of the pan, over the brown sugar-cinnamon mixture. (Leave the rings whole, or slice them in half.) Set pan aside.
1 (20 oz.) can pineapple slices, 8 Maraschino cherries

Cake:

In a large mixing bowl, beat together eggs and sugar until fluffy and pale in color; about 3 minutes.
3 large eggs, 2 cups granulated sugar
Add butter, oil, and finally vanilla, blending between each ingredient. Add in buttermilk and Greek yogurt until well blended.
12 tbsps. unsalted butter, 1/3 cup canola oil, 2 tsps. vanilla extract, 1/2 cup buttermilk, 1/2 cup plain Greek yogurt
In a separate bowl, sift together flour, baking powder, baking soda, and salt. Slowly add dry ingredients into wet ingredients and mix on low speed until blended. (Do not overmix.)
3 cups all-purpose flour, 1 tsp. baking powder, 1/2 tsp. baking soda, 1/2 tsp. table salt
Spoon batter into Bundt pan over pineapple slices. Shimmy the Bundt pan on countertop to get air bubbles to rise, and to level the batter.
Bake for 55-60 minutes, or until a toothpick comes out mostly clean, with some moist crumbs.
Let the cake cool on a cooling rack for at least an hour. Carefully flip the Bundt pan over on a plate or cake stand. Serve warm or at room temperature.

Notes

For optimal outcomes when preparing this pineapple upside down cake, it's recommended to refer to the recipe details within the post. The recipe post commonly includes valuable notes, expert tips and frequently asked questions, that are not presented in the recipe card, often including how to make this recipe dairy-free, gluten free or vegan and ideas for healthy ingredient substitutions or variations

The provided nutrition information is merely an approximation, as variations can arise depending on the specific ingredients/brands you select.

Nutrition