Pineapple Upside
This pineapple upside-down cake is baked in a bundt pan for a stunning presentation, featuring a moist buttery crumb with a caramelized brown sugar and pineapple topping that becomes the showstopping bottom when inverted.
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This pineapple upside-down cake is baked in a bundt pan for a stunning presentation, featuring a moist buttery crumb with a caramelized brown sugar and pineapple topping that becomes the showstopping bottom when inverted.
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In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
In a separate large bowl, use a hand mixer to cream together 1/2 cup (1 stick) of softened butter and the granulated sugar until light and fluffy.
Add the eggs one at a time, mixing well after each addition.
Mix in the sour cream, milk, and vanilla extract until combined.
Pour in the sweetened condensed milk and mix until just incorporated.
Sift the dry ingredients into the wet ingredients, then mix on low speed until the batter is smooth. Be careful not to overmix.
To make the topping, melt the remaining 1/4 cup (1/2 stick) of butter in a skillet over medium heat.
Add the brown sugar and stir until it dissolves into the butter to create a caramel sauce.
Pour the brown sugar mixture evenly into the bottom of a greased bundt pan.
Arrange the drained pineapple rings around the bottom of the bundt pan, followed by the maraschino cherries in the gaps.
Carefully pour the cake batter over the fruit in the bundt pan, spreading it evenly.
Bake in a preheated oven at 350°F (175°C) for 45-50 minutes, or until a toothpick inserted into the center comes out clean.
Let the cake cool in the pan for about 10 minutes before carefully inverting it onto a serving plate.
Slice and serve warm.
Store covered at room temperature for up to 3 days; do not refrigerate as it dries out the cake. Reheat individual slices in a 300°F oven for 5 minutes if desired.
bundt pan · stand mixer or hand mixer
Yes, this recipe is specifically designed for a bundt pan, which creates the classic ring shape and allows the caramelized topping to adhere properly to the cake when inverted.
Yes, the cake can be baked up to 2 days in advance and stored covered at room temperature. Keep it in the pan until serving for best results.
Sour cream adds moisture and tenderness to the cake while creating a more tender crumb structure than all-butter cakes.
A toothpick inserted into the center of the cake should come out with just a few moist crumbs; the cake will continue to bake slightly as it cools.
Fresh pineapple can be used, but canned pineapple rings are recommended because they are softer and cook more evenly in the caramelized topping.
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