If you know me, you know I love baking, and you might also know my go-to baking pan when baking a cake is my bundt cake pan. Seriously, it makes every cake look so pretty and saves you lots of time if you want your cake to not only taste good but look good. Here’s a twist on a Pineapple Upside Down Cake in a bundt cake pan. Comes out looking so pretty and looks like it took much more time than it actually did
Pineapple Upside~Down Bundt Cake
1 can (20 oz.) Pineapple rings in juice
1 jar (10 oz) Maraschino Cherries
1/2 cup (1 stick) unsalted butter, melted
1/2 cup firmly packed light brown sugar
Grease and flour a 12-cup Bundt cake pan. Normally, I use Pam Baking Spray to coat my baking dishes. It is so easy and saves you time and less messy but if you choose grease and flour your pan. Pour melted butter into the bottom and sprinkle the brown sugar over it. Slice the pineapple rings in half and arrange in the bottom of the Bundt pan with a Maraschino Cherry between each slice. Set aside and begin working on the cake batter.
Cake
1/2 cup (1 stick) unsalted butter, at room temperature
1 3/4 cup granulated sugar
1/2 cup vegetable oil
2 tsp. Vanilla extract
4 large eggs
3 cups King Arthur all-purpose flour
4 tsp. baking powder
2 T cornstarch
1/2 tsp. salt
1 1/4 cups whole milk
Preheat oven to 350F-degrees.
In a your mixer, cream the butter. I start using a low-speed and stop when the butter looks nice and creamy. Slowly add the granulated sugar as the mixer is running on low. Turn mixer to medium and beat until fluffy. Add the vegetable oil and mix thoroughly, scraping down the sides of the bowl with a rubber spatula. Add the vanilla extract, then the eggs, one at a time, beating well after each addition.
Sift the dry ingredients together and add alternately with the milk–1/3 dry ingredients, 1/2 milk, 1/3 dry ingredients, the remaining milk, and finally the last of the dry ingredients. Mix on medium just until completely blended. Make sure to not over mix.
Gently, spoon the batter into the bundt pan on top of the pineapple and cherries. Place in the preheated oven for 55 minutes. After 30 minutes, turn oven down to 325 and continue baking until a cake tester comes out cleanly from the center. Remove from the oven and allow to cool for 10 minutes before inverting onto a platter.
That’s it! You’re done and you’ll have a great tasting cake your family or guests will love.
On a side note, I just want to say, if you don’t have time to make a cake from scratch, buy a boxed cake, set it up in your bundt pan and bake away. Your cake will look beautiful and it makes no difference if it was made from scratch. Enjoy!
