Pineapple Upside-Down Bundt Cake Recipe

Pineapple Upside-Down Bundt Cake Recipe

Ingredients:

• For the Topping:
  • 1/2 cup unsalted butter, melted
  • 1 cup packed brown sugar
  • 1 can (20 ounces) pineapple slices in juice, drained
  • Maraschino cherries (optional)
• For the Cake:
  • 2 1/2 cups all-purpose flour
  • 2 1/2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup unsalted butter, softened
  • 1 1/2 cups granulated sugar
  • 4 large eggs
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon almond extract
  • 1 cup sour cream
  • 1/2 cup pineapple juice (reserved from the can)
• For the Glaze:
  • 1 cup powdered sugar
  • 2-3 tablespoons pineapple juice

Instructions:

1. Prepare the Topping:
   • Preheat your oven to 350°F (175°C).
   • Pour the melted butter into the bottom of a Bundt pan, making sure to coat the entire bottom evenly.
   • Sprinkle the brown sugar over the melted butter.
   • Arrange the pineapple slices in a single layer over the brown sugar mixture. If desired, place a maraschino cherry in the center of each pineapple slice.
2. Prepare the Cake Batter:
   • In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
   • In a large mixing bowl, beat the softened butter and granulated sugar together until light and fluffy.
   • Add the eggs one at a time, beating well after each addition.
   • Mix in the vanilla extract and almond extract.
   • Gradually add the flour mixture to the butter mixture, alternating with the sour cream and reserved pineapple juice, beginning and ending with the flour mixture. Mix until just combined.
3. Assemble and Bake:
   • Carefully pour the cake batter over the pineapple slices in the Bundt pan, spreading it out evenly.
   • Tap the pan gently on the counter to remove any air bubbles.
   • Bake in the preheated oven for 50-60 minutes, or until a toothpick inserted into the center of the cake comes out clean.
   • Remove the cake from the oven and let it cool in the pan for 10-15 minutes.
4. Invert and Cool:
   • Run a knife around the edges of the cake to loosen it from the pan.
   • Place a serving plate over the top of the Bundt pan and carefully invert the cake onto the plate.
   • Let the cake cool completely before adding the glaze.
5. Prepare the Glaze:
   • In a small bowl, whisk together the powdered sugar and pineapple juice until smooth and pourable.
6. Glaze and Serve:
   • Drizzle the glaze over the cooled cake.
   • Slice and serve your Pineapple Upside-Down Bundt Cake.

Enjoy the moist, flavorful combination of pineapple and buttery cake with a delightful glaze. This cake is perfect for special occasions and gatherings, making it a beautiful and delicious centerpiece for your dessert table.