Pineapple Upside Down Bundt Cake

Being British I don't really make many bundt cakes. I prefer loaf cakes. Super simple and for some reason I find them easier to put together. But I couldn't resist this one. I love how this cake looks amazing from the top. It was just so pretty, so I definitely wanted to put my own spin on it.






Preparation Time 20 minutes

Cook Time 45 minutes

Serves 8


Ingredients


Topping


1/4 cup butter

1/2 cup light brown sugar

small tin of pineapple chunks- drained, but reserve the juice

10-20 maraschino cherries


Cake


1/2 cup butter

2/3 cup sugar

2 eggs- room temp

1 teaspoon vanilla

1/2 cup reserved pineapple juice

1 1/2 cup flour

1 teaspoon baking powder

1/4 teaspoon baking soda

1/2 teaspoon salt







Instructions


  1. Preheat the oven to 180c. Grease a bundt pan with melted butter and set aside.

  2. In a small pot, combine the butter and brown sugar for the caramel. Cook on a low heat for 3-4 minutes until creamy and bubbly. Remove from the heat and set aside.

  3. Pour the glaze to the bottom of the bundt pan.

  4. Arrange the slices of pineapple and maraschino cherries on top of the caramel. Set aside.

  5. In a large bowl, beat the butter and sugar for 5 minutes, until light and creamy.

  6. Add the room temperature eggs one at a time and the vanilla, beat until well combined.

  7. Pour the pineapple juice into the mixture. Mix until combined. The mixture may curdle. Thats fine. Just keep going.

  8. Add the flour, baking powder, baking soda and salt to the mixture. Mix to combine. The batter will be thick.

  9. Spoon the mixture over the pineapple, then use a spatula to level out.

  10. Bake at 180c for 45 minutes.

  11. Place the cake on a cooling rack for 10 minutes, then invert the cake onto a plate.

  12. Serve with vanilla custard.





Try the recipe and let us know how it went for you in the comments down below! Good luck. :)

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