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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.