Advertisement
Advertisement
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:
- 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.
- 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.
- 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.
- 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.
- Prepare the Glaze:
- In a small bowl, whisk together the powdered sugar and pineapple juice until smooth and pourable.
- 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.