There’s something utterly charming and irresistibly nostalgic about a classic Pineapple Upside Down Cake. It’s the kind of dessert that always reminds me of sunny Sunday afternoons at my grandmother’s house, where the sweet aroma of caramelized pineapple would drift through the air, signaling that something special was coming out of the oven soon.
Inspired by those cherished memories, I’ve decided to share a delightful twist on this timeless treat that’s sure to bring a splash of sunshine to your kitchen! This Amazing Pineapple Upside Down Cake recipe not only captures the essence of the traditional version but adds a few delightful tweaks that enhance its flavor and texture. For starters, the inclusion of vanilla pudding mix in the cake batter gives it an incredibly moist and tender crumb that pairs beautifully with the bright, tangy pineapple and the pop of sweet maraschino cherries.
What’s more, instead of using plain water, this recipe cleverly utilizes the pineapple juice from the canned pineapple rings, ensuring that no drop of flavor is wasted. This small adjustment not only intensifies the pineapple flavor throughout the cake but also brings a depth of flavor that water simply can’t match. Plus, baking it in a bundt pan not only makes it stunningly beautiful but also ensures even cooking and a perfect presentation every time.
Whether you’re baking to impress at a family gathering or just whipping up a sweet treat to brighten a regular day, this Pineapple Upside Down Cake promises to be a showstopper. Imagine the smiles as you invert the pan to reveal the glistening layer of caramelized pineapple and cherries – it’s a moment of pure magic!
So, preheat your ovens, and let’s bring this golden beauty to life, making any day feel a bit more special.
How to make the Pineapple Upside Down Cake
Ingredients:
- Vegetable oil
- 3 eggs
- 1 box yellow or pineapple cake mix
- 1 can pineapple rings in 100% juice (keep the juice)
- Milk
- 1 jar maraschino cherries
- 1/2 cup packed brown sugar
- 1/2 cup butter (1 stick, melted)
- 1 4-serving box instant vanilla pudding
Instructions:
Begin by preheating your oven to 350 degrees F. Ready your bundt pan with a good coating of non-stick spray or homemade pan release.
Start with the butter, melting it and then drizzling it over the bottom of the pan. Sprinkle the melted butter layer with brown sugar. Next, arrange the halved pineapple rings and maraschino cherries in the pan in a decorative pattern. Put it aside.
Mix the cake mix and pudding mix in a large bowl or stand mixer. Measure the reserved pineapple juice, and add enough milk to make up 1 cup of liquid. Pour this liquid, along with the eggs and the specified amount of vegetable oil, into the bowl with the dry ingredients. Follow the mixing instructions typically found on the box.
Gently pour the cake batter over the arranged fruits in the pan. Bake it following the bundt cake guidelines on the box or until a knife inserted comes out clean.
Allow the cake to cool in the pan for about 10 minutes. Loosen the edges and the center with a knife, then invert the cake onto a plate.
Serve the cake warm or at room temperature, cutting slices to showcase the pineapple and cherry design.
FAQs:
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How do I ensure the pineapple upside down cake doesn’t stick to the bundt pan?
Firstly, it’s crucial to prepare your bundt pan by coating it thoroughly with non-stick spray or a homemade pan release. Additionally, after baking, allow the cake to cool in the pan for about 10 minutes before attempting to remove it. This step helps in loosening the cake gently from the pan edges, ensuring it comes out intact.
Can I substitute fresh pineapples for canned ones in the recipe?
Indeed, you can use fresh pineapples instead of canned ones. However, remember to slice them thinly and evenly to ensure they cook properly. Also, since fresh pineapples do not come with juice, you might need to use only milk to make up the liquid component required for the cake mix.
What are some tips for arranging the pineapple and cherries in the bundt pan?
To create a visually appealing design, start by drizzling melted butter evenly over the bottom of the pan, then sprinkle with brown sugar. Arrange the pineapple rings and cherries in a decorative pattern. Place the halved pineapple rings along the bottom and sides, and add cherries in the centers or between the pineapple slices for a vibrant color contrast.
Amazing Pineapple Upside Down Cake
Ingredients
- 1/2 Cup butter 1 stick, melted
- 1/2 Cup packed brown sugar
- 1 Can pineapple rings in 100% juice reserve the juice
- 1 Jar maraschino cherries
- 1 Box yellow or pineapple cake mix
- 1 4- serving box instant vanilla pudding
- 3 eggs
- Vegetable oil
- Milk
Instructions
- Preheat the oven to 350 degrees F.
- Prepare the bundt pan by generously applying pan release (recipe below) or non-stick spray.
- Melt the butter and evenly pour into the bottom of the pan. Sprinkle with the brown sugar.
- Cut the pineapple rings in half and alternate with the maraschino cherries around the bundt pan as shown in the picture. Set aside.
- In a stand mixer or large bowl, stir the cake mix and pudding mix together. Drain the pineapple juice into a measuring cup and add enough milk to make 1 Cup of liquid. Add this with the eggs and the amount of oil called for in the recipe to the cake mixture; following the instructions on the box.
- Carefully pour the batter over the fruit and bake as instructed for a bundt cake. The cake is done when an inserted knife comes out clean.
- Cool for 10 minutes in the pan. Slide a knife around the edges including the inner ring.
- Invert the cake onto a serving plate. Slice between the pineapple rings and serve warm or room temperature.
