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Pineapple Upside-Down Bundts

This recipe is fun twist on a classic cake. Liven up your kitchen with your very own upside-down bundt.

Written by Julie Anne Hession
Photography by Julie Anne Hession
 

Pineapple Upside-Down Bundt

There is no better use for canned pineapple rings than these mini Bundts. The rings fit perfectly around the classically shaped Bundt molds, which creates a beautiful presentation when the Bundts are popped out of the pan and garnished with a cherry. The cakes are very light, allowing the buttery topping and caramelized pineapple to be the stars of the show.

Makes 12 mini Bundts

EQUIPMENT

• Two 6-cake mini Bundt pans, sprayed
 

INGREDIENTS

Topping

  • 3⁄4 cup unsalted butter
  • 3⁄4 cup packed dark brown sugar
  • 1⁄4 tsp ground cinnamon
  • 1⁄4 tsp salt
  • 1 tbsp dark rum (optional)
 

Cakes

  • 2 cups all-purpose flour
  • 1⁄2 tsp baking powder
  • 1⁄4 tsp salt
  • 1⁄2 tsp ground cinnamon
  • 3⁄4 cup granulated sugar
  • 3⁄4 cup packed dark brown sugar
  • 1⁄2 cup unsalted butter, softened
  • 1⁄4 cup vegetable oil
  • 4 large eggs, at room temperature
  • 2 tsp vanilla extract
  • 12 drained canned pineapple rings
  • 12 maraschino cherries
 
 

INSTRUCTIONS

1. Preheat oven to 350°F for light bundt pans; 325°F for dark bundt pans.
 
2. Topping: In a small saucepan, melt butter over medium-low heat. Add brown sugar, cinnamon and salt. Cook, stirring, for 2 minutes. Remove from heat. If desired, stir in rum.
 
3. Cakes: In a medium bowl, whisk together flour, baking powder, salt and cinnamon.
 
4. In the stand mixer bowl, beat granulated sugar, brown sugar, butter and oil on medium speed for 2 minutes. Beat in eggs, one at a time. Beat in vanilla.
 
5. With the mixer on low speed, gradually add flour mixture, beating until just incorporated.
 
6. Spoon 1 1⁄2 tbsp topping into each prepared mold. Place 1 pineapple ring into each mold, fitting each around the mold’s center (see tip). Divide batter evenly on top, smoothing tops, so that pans are about two-thirds to three-quarters full.
 
7. Bake in preheated oven for 20 to 25 minutes or until a tester inserted in the centers comes out clean. Let cool in pan for 10 minutes, then carefully invert cakes onto a platter to cool for 5 minutes. For best results, serve warm, garnished with a maraschino cherry in the center of each Bundt.
 
Courtesy of Beautiful Bundts: 100 Recipes for Delicious Cakes & More by Julie Anne Hession © 2017 www.robertrose.ca Available where books are sold.