Let's take a classic cake and turn it on its head - so to speak. I'd like to introduce you to the Pineapple Upside-Down BUNDT Cake.
When my friends at Imperial Sugar (they're sponsoring this post) asked for a take on the classic, my mind went straight to Bundt. It's a natural fit! Aren't ALL bundt cakes upside-down cakes, really? Also, please tell me you've tried this Pineapple Cream Tiramisu I made for them back in 2018. Ohmygosh.
After years of thinking Bundt cakes were heavy and stodgy, I've loved creating recipes that are light and fresh with a beautiful crumb. Bundt cakes - carrot with salted caramel cream cheese frosting, coconut cream, chocolate peanut butter, elderflower and orange - have become some of my favorite recipes.
This Pineapple Upside-Down Bundt Cake starts in a familiar way - melted butter and brown sugar. Be aware that since you're making this in a Bundt pan, you'll also be greasing the entire pan, so the cake slips out easily.
Whole pineapple rings go on the bottom of the pan (top of the cake!), and then a row of half rings are placed on top of that; Maraschino cherries dot the middles.
Soon after baking, you'll place a wire cooling rack upside-down over the cake. Invert, and voila(!), the cake will pop out.
The interior of this cake has a gorgeous vanilla and pineapple-kissed crumb.
I'm sharing the recipe over at Imperial Sugar today! Grab the recipe and this twist on a classic cake!