Pineapple Upside Down Bundt Cake Recipe from Plaza Inn
Pineapple Upside Down Bundt Cake from Plaza Inn, is delicious!
Chef Michela Gilchrist created this recipe with some inspiration from her grandfather. She said his cooking is special to her because “every recipe carries the love, culture, and tradition that shaped who I am today.”
Through his recipes, Chef Michela inherited more than flavors. She inherited tradition, identity, and love. In her grandfather’s kitchen, she learned that “every recipe tells a story, and those stories became part of who I am.”
This recipe makes 12 individual cakes, which makes it great for sharing or taking to summer parties. The pineapple juice in the cake batter adds tenderness to the texture of the cake and just the right amount of sweetness. If you’re using canned pineapple in the topping, save the juice when draining the pineapple and add it to the batter.
Pineapple Upside Down Bundt Cake Recipe
Makes 12 servings
Ingredients
Topping
1/2 cup brown sugar, packed
1/4 cup unsalted butter, melted
2 cups diced fresh or canned pineapple, drained
1/2 cup chopped maraschino cherries
Cake
1 1/2 cups all-purpose flour
1 1/2 teaspoons baking powder
1/4 teaspoon salt
1/2 cup unsalted butter, softened
2/3 cup sugar
2 eggs
1/2 teaspoon vanilla extract
3/4 cup pineapple juice
whipped cream, for serving
12 maraschino cherries, for serving
Instructions
Topping
- Grease 12 mini bundt or muffin tins with non-stick cooking spray.
- Stir brown sugar and melted butter together in a small bowl. Place 2 teaspoons of butter mixture in the bottom of each muffin cup.
- Place 2 1/2 tablespoons diced pineapple and 2 teaspoons chopped maraschino cherries on top of butter mixture in each muffin cup. Set side.
Cake - Preheat oven to 350°F.
- Whisk flour, baking powder, and salt together in a medium mixing bowl. Set aside.
- Cream butter and sugar in the bowl of an electric mixer fitted with a paddle attachment until fluffy.
- Add eggs, one at a time until incorporated. Add vanilla and mix for 1 minute on medium speed.
- Reduce speed to low. Add 1/3 of the flour mixture and 1/2 of the pineapple juice. Repeat until all pineapple juice and flour are used.
- Pour batter evenly over the diced pineapple and butter in muffin tins.
- Bake for 20-25 minutes, until a toothpick inserted in the center of each cake comes out clean.
- Cool on wire rack for 10 minutes. Carefully flip muffin tin over to remove cakes. Top each cake with whipped cream and a maraschino cherry. Serve warm or at room temperature.
Always use caution when handling sharp objects and hot contents. Please supervise children who are helping or nearby. This recipe has been converted from a larger quantity in the restaurant kitchens. The flavor profile may vary from the restaurant’s version.