Pineapple Upside Down Bundt Cake

This easy Pineapple Upside Down Cake is made from scratch and baked in a Bundt pan, a moist and flavorful cake.

Pineapple Upside Down Cake Recipe from Scratch in Bundt

This pineapple cake is easy to make from scratch, flipped upside down to show pineapple slices and walnuts glistening with yummy caramel! It is a cake that needs no frosting, with its decoration built in. It is easy, quick and simple no need to make it with boxed caked mix.

Pineapple cakes definitely rank high on my husband’s list of favorite cakes. I want to say it’s even number 1.

My issue with classic version of pineapple upside down cake is that you don’t get a lot of cake per slice. I find it to be quite a thin cake. Therefore, I wanted to change things up a little bit to get a bit more cake out of it.

I love any Bundt cake. I think the pans make the cake turn out absolutely beautiful and unique, and you don’t need a lot of time dressing it up or decorating the cake.

Also, Bundt cakes easily feed a crowd. They are definitely high on my personal list of favorite cakes. I know it’s a broad category but anything Bundt is instantly awesome.

So combine the fresh, summery pineapple upside down cake with a Bundt cake, and you have got a winner.

We absolutely love this version of the cake, and I hope that you will too.

A different version of pineapple upside down cake:

• In this recipe, I use vegetable oil in the cake batter and not butter. Oil is lighter than butter, and gives a moist and tender cake. I love baking cakes with oil. This cake is very flavorful, and has a very nice and fresh pineapple flavor, that I think using butter is not necessary here.

• I don’t cook the caramel before pouring it into the cake pan. It will have ample time to cook when you bake the cake. I just melt the butter and mix brown sugar in. But feel free to boil the mixture for 5 mins before pouring it into the pan.

• Using the juice from the pineapple can enhances the pineapple taste in the cake, so don’t let it go to waste.

How to make pineapple upside down Bundt cake:

The caramel and pineapple topping:

Start by preparing a 12-cup bundt pan, spray it with baker’s non stick spray, or grease and flour it.

Melt the butter and mix it with brown sugar, and pour the mixture into the pan. This will be your caramel.

Now you want to arrange the pineapples at the bottom of the pan. You can get creative with the way you arrange the slices. I cut them in half, so basically I got half circles of pineapple slices that I put on top of the caramel, and I arranged the extra slices along the outer edges of the pan.

Grab some walnuts, or pecans if you prefer them, and place them in between the slices. Of course, you can leave out the nuts if you like.

Cake Batter:

This cake is mixed in reverse; the dry ingredients are mixed together, then oil is added to the flour, and then the wet ingredients are added to the dry.

Mix the flour, sugar, baking powder, and salt together. In a separate bowl, whisk the eggs, pineapple juice and vanilla. Add the oil to the flour mixture, and combine well.

Start adding the egg mixture in batches into the flour and oil, and mix well until all of it is mixed in and well incorporated.

Pour the cake batter into the bundt pan, on top of the pineapple slices. Bake at 350 F or 175 C, for about an hour. My cake baked for a little more than an hour, until the cake started to get a golden color, and an inserted toothpick came out clean-ish with a few crumbs on it.

Before you flip your cake, allow it to cool down for at least 10 minutes. I tried to gently separate the cake a bit from the pan using a spatula, to make sure that it flips easily onto the serving platter. The cake should come out easily. If any pineapple slices stick, just take them out and put them on the cake, no big deal.

Happy Baking!

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