Description
A delicious and moist pineapple upside down bundt cake.
Ingredients
Scale
- 1 cup unsalted butter, softened
- 1 cup brown sugar
- 1 can (20 oz) pineapple slices, drained
- 1 cup maraschino cherries
- 2 cups all-purpose flour
- 2 cups granulated sugar
- 4 large eggs
- 1 teaspoon vanilla extract
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 cup buttermilk
Instructions
- Preheat your oven to 350°F (175°C).
- Grease and flour a bundt pan.
- In a bowl, cream butter and brown sugar until fluffy.
- Add eggs one at a time, mixing well after each addition.
- Stir in vanilla extract.
- In another bowl, combine flour, baking powder, and salt.
- Add dry ingredients to the butter mixture alternately with buttermilk.
- Arrange pineapple slices and cherries in the bottom of the bundt pan.
- Pour batter over the pineapple and cherries.
- Bake for 50-60 minutes or until a toothpick comes out clean.
- Let cool for 10 minutes, then invert onto a serving plate.
Notes
- Use fresh pineapple for a more intense flavor.
- Store leftovers in an airtight container.
- Serve with whipped cream for added richness.
- Prep Time: 20 minutes
- Cook Time: 60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 28g
- Sodium: 200mg
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 85mg
Keywords: pineapple upside down bundt cake