Description
A tropical twist on the classic upside-down cake—juicy pineapple rings baked into a golden, buttery bundt cake, drizzled with a luscious glaze.
Ingredients
Scale
- ½ cup unsalted butter, melted
- ¾ cup brown sugar
- 8–10 pineapple rings (canned or fresh, drained)
- 2 ½ cups all-purpose flour
- 2 tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- 1 cup granulated sugar
- ½ cup unsalted butter, softened
- ½ cup vegetable oil
- 3 large eggs
- 1 tsp vanilla extract
- 1 cup sour cream (or plain Greek yogurt)
- ½ cup pineapple juice (reserved from can or fresh)
- 1 cup powdered sugar
- 2–3 tbsp pineapple juice or milk
Instructions
- Preheat Oven – Heat oven to 350°F (175°C). Grease and flour a bundt pan.
- Prepare Topping – In a small bowl, mix melted butter and brown sugar. Pour evenly into the bottom of the pan. Arrange pineapple rings on top of the mixture.
- Make Cake Batter – In one bowl, whisk flour, baking powder, baking soda, and salt. In another bowl, beat butter, oil, and sugar until fluffy. Add eggs one at a time, then vanilla. Mix in sour cream and pineapple juice. Gradually fold in dry ingredients until smooth.
- Assemble & Bake – Pour batter gently over pineapple layer, spreading evenly.
- Bake 45–50 minutes or until a toothpick comes out clean.
- Cool & Flip – Let cake cool 15 minutes. Invert onto a serving plate while still warm so pineapple topping releases.
- Add Glaze – Whisk powdered sugar with pineapple juice until smooth. Drizzle over the warm cake.
Notes
- Ensure the bundt pan is well-greased to prevent sticking.
- For a richer flavor, use fresh pineapple instead of canned.
- Let the cake cool slightly before inverting to avoid breaking.
- Prep Time: 20 min
- Cook Time: 45–50 min
- Category: Dessert
- Method: Baking
- Cuisine: Tropical
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 25g
- Sodium: 200mg
- Fat: 15g
- Saturated Fat: 7g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 50mg