Pineapple Upside Down Bundt Cake Recipe

Inspired by her grandfather, Chef Michela Gilchrist created a delicious Pineapple Upside Down Bundt Cake that is being served at Plaza Inn during Celebrate Soulfully: Summer Vibes at Disneyland Resort. This cake is so delicious, the recipe was share on the Disney Parks Blog so that we can make and enjoy the Pineapple Upside Down Bundt Cake at home.

This recipe makes 12 individual cakes, which makes it great for sharing or taking to summer parties. The pineapple juice in the cake batter adds tenderness to the texture of the cake and just the right amount of sweetness. If you’re using canned pineapple in the topping, save the juice when draining the pineapple and add it to the batter.

Pineapple Upside Down Bundt Cake from Plaza — Photo credit: Disney Parks Blog

Pineapple Upside Down Bundt Cake Recipe

Ingredients

Topping

1/2 cup brown sugar, packed
1/4 cup unsalted butter, melted
2 cups diced fresh or canned pineapple, drained
1/2 cup chopped maraschino cherries

Cake

1 1/2 cups all-purpose flour
1 1/2 teaspoons baking powder
1/4 teaspoon salt
1/2 cup unsalted butter, softened
2/3 cup sugar
2 eggs
1/2 teaspoon vanilla extract
3/4 cup pineapple juice
whipped cream, for serving
12 maraschino cherries, for serving

Instructions

Topping

Grease 12 mini bundt or muffin tins with non-stick cooking spray.
Stir brown sugar and melted butter together in a small bowl. Place 2 teaspoons of butter mixture in the bottom of each muffin cup.
Place 2 1/2 tablespoons diced pineapple and 2 teaspoons chopped maraschino cherries on top of butter mixture in each muffin cup. Set side.

Cake

Preheat oven to 350°F.
Whisk flour, baking powder, and salt together in a medium mixing bowl. Set aside.

Cream butter and sugar in the bowl of an electric mixer fitted with a paddle attachment until fluffy.
Add eggs, one at a time until incorporated. Add vanilla and mix for 1 minute on medium speed.
Reduce speed to low. Add 1/3 of the flour mixture and 1/2 of the pineapple juice. Repeat until all pineapple juice and flour are used.

Pour batter evenly over the diced pineapple and butter in muffin tins.
Bake for 20-25 minutes, until a toothpick inserted in the center of each cake comes out clean.
Cool on wire rack for 10 minutes. Carefully flip muffin tin over to remove cakes. Top each cake with whipped cream and a maraschino cherry. Serve warm or at room temperature.