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Pineapple Upside-Down Bundt Cake
In this twist on a classic, pineapple upside-down cake is baked up in Bundt form! Rings of pineapple accented by maraschino cherries in a buttery-brown sugar glaze crown a delightfully moist and light cake.
YIELD: 10-12 servings
PREP TIME: 20 minutes
BAKE TIME: 65-75 minutes
[NOTE: this cake is made in a full-size Bundt pan, such as a 10-12 cup capacity.]
For the topping:
3 tablespoons salted butter, melted
1/4 cup packed light brown sugar
20-ounce can sliced pineapple rings in juice
maraschino cherries, halved
For the cake:
2 1/2 cups unbleached, all-purpose flour
1 tablespoon cornstarch
1 teaspoon baking powder
1/2 teaspoon kosher salt
1 cup salted butter, room temperature
2 cups granulated sugar
2 teaspoons vanilla bean paste (or vanilla extract)
5 eggs, room temperature
2/3 cup whole milk, room temperature
1/3 cup reserved pineapple juice
Preheat oven to 325. Grease Bundt pan with shortening, paying special attention to center and upper half. Pour melted butter into the pan and brush about halfway up the sides. The remaining butter will pool in the bottom of the pan. Sprinkle with brown sugar.
Drain pineapple, reserving 1/3 cup for the cake. Place whole rings of pineapple along the bottom of pan on top of the butter/brown sugar. Slice remaining rings in half, placing one row of halved pineapple rings against the pan in an arch over where the whole rings meet. You’ll have a ring of whole pineapple circles on the bottom and one row of half circles lining the outside of the pan just above. Place a halved cherry in each opening, cut side facing in.
Whisk flour, cornstarch, baking powder, and salt together. Set aside. Cream butter and sugar until light and fluffy. Mix in vanilla bean paste. Beat in eggs, one at a time, scraping bottom and sides of bowl as needed.
Stir together milk and reserved pineapple juice. On low speed, add flour mixture in three additions, alternating with the milk/pineapple juice. Mix just until combined.
Pour into prepared pan, taking care not to disturb the pineapple rings and cherries. Bake for 65-75 minutes or until the cake bounces back when lightly touched or a toothpick inserted in the middle comes out clean.
Let rest in the pan for 3-5 minutes. Do not wait longer than this, as the top will stick. Invert a cooling rack onto the top of the pan and flip. If the cake does not release immediately, give it a few firm shakes while upside-down and let gravity do its work. Remove pan. Let cool completely. Use a serrated knife to cut through pineapple cleanly.
