Pineapple Upside Down Bundt Cake
A delicious pineapple upside down Bundt cake provides a showstopping dessert perfect for any gathering.
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Instructions
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Preheat the oven to 350 F.
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Grease a Bundt pan with cooking spray, then pour 1/2 cup melted butter and sprinkle 1/2 cup brown sugar evenly into the bottom.
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Cut peeled pineapple into cored half-rings and arrange them in the pan's indentations; place maraschino cherries between pineapple pieces.
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In a stand mixer, cream 1/2 cup butter and 1 1/2 cups sugar until creamy for about 10 minutes, then beat in 2 eggs and 1 teaspoon vanilla until fluffy.
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Sift dry ingredients separately, then add them alternately with 1 1/4 cups milk to the creamed mixture, beating after each addition.
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Pour the batter into the prepared Bundt pan.
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Bake for about 40 minutes, or until the edges are bubbly and a toothpick inserted into the cake comes out clean.
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Cool in the pan for 15 minutes, then invert onto a serving platter and serve warm.