Pineapple Upside-Down Cake Recipe

This Pineapple Upside-Down Cake is a mini bundt made with a small pineapple ring and is garnished with a cherry. The cake is very light, allowing the buttery topping and caramelized pineapple to be the stars of the show. Perfection!

Pineapple Upside-Down Cake

See Also

• Try this Easy Blackberry Cobbler Recipe this weekend.
• You will go crazy for these colourful Galaxy Cake Pops!
• You will love making these miniature Lemon Cheesecake Cupcakes.
  

My family and I love pineapple. In fact, we like to add it to smoothies, salads, chicken and even beef recipes.

We even made some Pineapple Inspired Projects, just to show you how pineapple crazy we are. Haha! So it only make sense that we offer you this fantastic Pineapple Upside-Down Cake recipe. Seems like you should try it out this weekend!

Pineapple Upside-Down Cake Ingredients

Topping

3⁄4 cup unsalted butter  

1⁄4 tsp ground cinnamon                         

3⁄4 cup dark brown sugar                                             

1⁄4 tsp salt                                                                     

1 tbsp dark rum (optional)                                            

Cakes

2 cups all-purpose flour                                              

1⁄2 tsp baking powder

1⁄4 tsp salt

1⁄2 tsp ground cinnamon                                                 

3⁄4 cup granulated sugar                                               

3⁄4 cup brown sugar                                                      

1⁄2 cup unsalted butter, softened                                    

1⁄4 cup vegetable oil                                                      

4 large eggs, at room temperature

2 tsp  vanilla extract                                                    

12  drained canned pineapple rings

12  maraschino cherries

How to make your Pineapple Upside-Down Cake

Preheat oven to 350°F (180°C); dark pan, 325°F (160°C)

Makes 
12 mini Bundts Two 6-cake mini Bundt pans, sprayed

1. Topping: In a small saucepan, melt butter over medium-low heat. Add brown sugar, cinnamon and salt. Cook, stirring, for 2 minutes. Remove from heat. If desired, stir in rum.

2. Cakes: In a medium bowl, whisk together flour, baking powder, salt and cinnamon.

3. With the stand mixer bowl, beat granulated sugar, brown sugar, butter and oil on medium speed for 2 minutes. Beat in eggs, one at a time. Add vanilla.

4. With the mixer on low speed, gradually add flour mixture, beating until just incorporated.

5. Spoon 11⁄2 tbsp (22 mL) topping into each prepared mold. Place 1 pineapple ring into each mold, fitting each around the mold’s center (see tip). Divide batter evenly on top, smoothing tops, so that pans are about two-thirds to three-quarters full.

6. Bake in preheated oven for 20 to 25 minutes or until a tester inserted in the centers comes out clean. Most importantly, let cool in pan for 10 minutes, then carefully invert cakes onto a platter to cool for 5 minutes. For best results, serve warm, garnished with a maraschino cherry in the center of each Bundt.

Print Pineapple Upside-Down Cake Recipe

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Pineapple Upside-Down Cake

Preheat oven to 350°F (180°C); dark pan, 325°F (160°C) Makes 
12 mini Bundts • Two 6-cake mini Bundt pans, sprayed

Course Dessert

Ingredients

Topping

• 3 ⁄4 cup unsalted butter 175 mL
• 3 ⁄4 cup packed dark brown sugar 175 mL
• 1 ⁄4 tsp ground cinnamon 1 mL
• 1 ⁄4 tsp salt 1 mL
• 1 tbsp dark rum optional 15 mL

Cake

• 2 cups all-purpose flour 500 mL
• 1 ⁄2 tsp baking powder 2 mL
• 1 ⁄4 tsp salt 1 mL
• 1 ⁄2 tsp ground cinnamon 2 mL
• 3 ⁄4 cup granulated sugar 175 mL
• 3 ⁄4 cup packed dark brown sugar 175 mL
• 1 ⁄2 cup unsalted butter softened 125 mL
• 1 ⁄4 cup vegetable oil 60 mL
• 4 large eggs at room temperature 4
• 2 tsp vanilla extract 10 mL
• 12 drained canned pineapple rings 12
• 12 maraschino cherries 12

Instructions

1. Topping: In a small saucepan, melt butter over medium-low heat. Add brown sugar, cinnamon and salt. Cook, stirring, for 2 minutes. Remove from heat. If desired, stir in rum.
2. Cakes: In a medium bowl, whisk together flour, baking powder, salt and cinnamon.
3. In the stand mixer bowl, beat granulated sugar, brown sugar, butter and oil on medium speed for 2 minutes. Beat in eggs, one at a time. Beat in vanilla.
4. With the mixer on low speed, gradually add flour mixture, beating until just incorporated.
5. Spoon 11⁄2 tbsp (22 mL) topping into each prepared mold. Place 1 pineapple ring into each mold, fitting each around the mold’s center (see tip). Divide batter evenly on top, smoothing tops, so that pans are about two-thirds to three-quarters full.
6. Bake in preheated oven for 20 to 25 minutes or until a tester inserted in the centers comes out clean. Let cool in pan for 10 minutes, then carefully invert cakes onto a platter to cool for 5 minutes. For best results, serve warm, garnished with a maraschino cherry in the center of each Bundt.

Recipe Notes

If the pineapple rings don’t fit perfectly around the centers of the Bundt molds, cut them in half and arrange on the topping, overlapping slightly if needed.

Pineapple Upside-Down Cake: Things to know

Maybe you will like to know that I used the Wilton Mini 12 Cavity Fluted Pan to make this recipe. I also own a Freshware 6 Cavity Silicone Small Bundt. They are pretty much the same.

The recipe is featured on page 234 of the cooking book Beautiful Bundts, 100 recipes for delicious cakes and more by Julie Anee Hession.