Pineapple Upside Down Bundt Cake
Moist, delicious pineapple upside down cake in a bundt pan.
Servings: 12 servings
Calories: 387kcal
Equipment
- 12 cup Bundt pan
Ingredients
For the topping
- 1 20 oz can pineapple rings in juice
- a handful walnuts
- 3 tbsp butter
- 4 tbsp brown sugar
For the cake
- 2¼ cups all purpose flour
- 1½ cups sugar
- 2 tsp baking powder
- 1 tsp salt
- ¾ cup vegetable oil
- 4 large eggs
- 1 cup liquid reserved from pineapple can
- 1 tsp vanilla extract
Instructions
- Melt the butter and mix in the brown sugar. Pour the mixture into your greased and floured bundt pan.
- Cut the pineapple slices in half, and arrange them at the bottom of the pan. Place any remaining slices on the outer edges of the pan. Place walnut halves in the empty areas between the pineapples.
- Preheat the oven to 350 F (175 C).
- In a medium bowl, add the dry ingredients, flour, sugar, baking powder, and salt. Mix them together until combined. Add the oil to the dry ingredients and mix.
- In a separate bowl, add the eggs, pineapple juice, and vanilla, and whisk them.
- Add the egg mixture slowly and in small batches to the flour mixture, and mix well until the batter is smooth and everything is well incorporated.
- Pour the cake batter in the bundt pan on top of the arranged pineapple slices.
- Bake at 350 F (175 C) for 60-70 mins, or until a toothpick is inserted and comes out clean.
- Allow the cake to cool a little bit in the pan, for around 10 mins, and then flip it onto the serving plate.