The tastes of a classic pineapple upside-down cake are combined with the lovely presentation of a bundt cake in this delightful treat. It usually has a rich and buttery cake on top with caramelized pineapple rings and maraschino cherries. Here’s a basic recipe for Pineapple Upside Down Bundt Cake to get you started:
1 can (20 ounces) pineapple rings in juice – 1/4 cup melted unsalted butter – 3/4 cup packed brown sugar – drained maraschino cherries – 2 1/2 cups all-purpose flour – 2 1/2 teaspoons baking powder
1/2 teaspoon salt – 1/2 cup softened unsalted butter – 1 1/2 cups granulated sugar – 3 large eggs
1 cup milk – 1 teaspoon vanilla essence
Preheat the oven to 350 degrees Fahrenheit (175 degrees Celsius). Butter or cooking spray a bundt cake pan generously.
Drain the pineapple rings and set aside the juice. Melted butter and brown sugar should be combined in a small bowl. Spread this mixture evenly into the oiled bundt pan.
Arrange the pineapple rings in the pan on top of the butter and sugar mixture. Insert a maraschino cherry into the center of each pineapple ring, as well as any gaps between the rings. Set aside the pan.
Whisk together the flour, baking powder, and salt in a medium mixing basin until thoroughly blended. Place aside.
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