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Pineapple Upside Down Bundt Cake: A Sweet and Sophisticated Twist on a Classic

There’s something irresistibly comforting about a warm, moist cake topped with caramelized fruit. The Pineapple Upside Down Cake is a beloved classic, often associated with family gatherings and special occasions. But what happens when you add a twist? Enter the Pineapple Upside Down Bundt Cake β€” the same nostalgic flavor with a beautiful, sophisticated Bundt cake presentation.

This cake combines the rich, caramelized goodness of pineapple with the softness and moisture of a Bundt cake, all while showcasing the beautiful, intricate design that the Bundt pan creates. If you’re looking for a show-stopping dessert that’s as delightful to look at as it is to eat, this is the perfect recipe for you!

Why You’ll Love This Pineapple Upside Down Bundt Cake

  • Unique presentation: Instead of the traditional flat cake, the Bundt shape provides a stunning visual appeal with its ridged sides and tall center.
  • Caramelized Pineapple Topping: The pineapple topping becomes golden and sticky, with a rich caramelized sugar flavor that contrasts beautifully with the soft cake underneath.
  • Moist and Flavorful: The cake itself is tender and moist, thanks to the addition of pineapple juice and a touch of butter. It’s a perfect balance of flavors and textures.
  • Easy to Make: Despite the seemingly sophisticated look, this cake is surprisingly easy to make. The Bundt pan does all the hard work of shaping the cake, and the caramelized topping is just as simple to assemble.

Ingredients for Pineapple Upside Down Bundt Cake

For the Topping:

  • 1/4 cup unsalted butter (melted)
  • 1/2 cup brown sugar (packed)
  • 1 can (20 oz) pineapple rings, drained (reserve the juice)
  • Maraschino cherries (optional, for decoration)

For the Cake:

  • 2 cups all-purpose flour
  • 1 1/2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 1/2 cup unsalted butter (softened)
  • 1 cup granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1/2 cup pineapple juice (from the canned pineapple)
  • 1/2 cup milk

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