Pineapple Upside Down Bundt Cake Is The Next Best Thing To A Tropical Vaca Recipe

I recently whipped up a delightful Pineapple Upside Down Cake, blending unsalted butter, light brown sugar, and succulent pineapple rings with a rich sour cream batter. The maraschino cherries add a surprising twist, making each slice a treat that sparkles in both look and flavor.

I recently tried out a recipe that totally blew my mind. I call it Pineapple Upside Down Bundt Cake Is The Next Best Thing To A Tropical Vaca because it brings a burst of island flavor to an everyday dessert.

I melted some unsalted butter and mixed it with a cup of packed light brown sugar to create a caramelized topping that perfectly complements each bite. Then, I layered nine canned pineapple rings and maraschino cherries over the top to add a tangy kick.

In the batter, I mixed two cups of all-purpose flour with baking powder, salt, and baking soda. I then creamed softened unsalted butter with granulated sugar, eggs, and vanilla extract before folding in sour cream to keep the cake moist.

This recipe is a playful mix of cake mix recipes and food cakes that makes even a regular day feel like a tropical vaca. Give it a try and discover dessert in a whole new light.

Why I Like this Recipe

I love this recipe because it always reminds me of fun summer gatherings when we would all share dessert together. The way the pineapple and maraschino cherries mix with the brown sugar topping gives the cake a sweet and tangy flavor that i just can’t get enough of. I also appreciate how simple the steps are, even though im not the best at measuring sometimes, it still turns out moist and full of flavor. Lastly, the sour cream makes the texture so rich and tender, which makes every bite feel like a little treat.

Ingredients

• Melted unsalted butter provides rich fat, moisture, and subtle flavor balancing.
• Light brown sugar offers deep caramel notes and keeps the topping moist.
• Pineapple rings deliver a tropical kick, juicy tanginess, and natural vitamins.
• Maraschino cherries bring bright sweetness, a pop of color, and festive flair.
• All-purpose flour provides structure, essential carbs, and a tender crumb.
• Sour cream adds tang, moisture, and a velvety texture to the batter.
• Baking powder and baking soda work together to lift the cake, making it airy.
• Unsalted butter used in the batter ensures extra moisture and enhances the cake’s flavor.

Ingredient Quantities

• 1/2 cup unsalted butter, melted (for the topping)
• 1 cup packed light brown sugar (for the topping)
• 9 canned pineapple rings, drained
• 9 maraschino cherries, drained
• 2 cups all-purpose flour
• 2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 cup unsalted butter, softened (for the batter)
• 1 cup granulated sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 3/4 cup sour cream

How to Make this

1. Preheat your oven to 350°F and grease your bundt pan real good.

2. In a small bowl, mix the 1/2 cup melted butter with the 1 cup packed light brown sugar then pour it into the bottom of the pan.

3. Place the 9 canned pineapple rings evenly over the butter and sugar then put a maraschino cherry in the center of each ring.

4. In another bowl, sift together 2 cups all-purpose flour, 2 teaspoons baking powder, 1/2 teaspoon baking soda, and 1/4 teaspoon salt.

5. In a big bowl, cream 1/2 cup softened butter with 1 cup granulated sugar until it looks light and fluffy.

6. Beat in 2 large eggs one at a time then stir in 1 teaspoon vanilla extract.

7. Mix in 3/4 cup sour cream to your butter, sugar, and egg mixture, making sure its all well blended.

8. Gradually stir in the dry ingredients until just combined don’t overmix or the cake will turn out dense.

9. Pour the batter over the pineapple topping in the bundt pan and smooth the top with a spatula.

10. Bake for about 45-50 minutes until a toothpick inserted in the center comes out clean then let the cake cool in the pan for 10 minutes before turning it out onto a plate. Enjoy your tasty cake!

Equipment Needed

1. Oven (preheated to 350°F)
2. Bundt pan (greased)
3. Small mixing bowl (for mixing the melted butter and brown sugar for the topping)
4. Medium bowl (for sifting dry ingredients)
5. Large mixing bowl (for creaming butter with granulated sugar and mixing in eggs and sour cream)
6. Measuring cups and spoons (to measure all the ingredients)
7. Hand mixer or whisk (to properly cream the butter and sugar)
8. Spatula (to smooth the batter in the pan)
9. Toothpick (to check if the cake is done)
10. Plate (for transferring the cake after cooling)

FAQ

Pineapple Upside Down Bundt Cake Is The Next Best Thing To A Tropical Vaca Recipe Substitutions and Variations

• Instead of using unsalted butter for the topping, you could try coconut oil which will give a light tropical flavor.
• You can swap the light brown sugar with dark brown sugar for a richer caramel taste.
• If you don’t have unsalted butter for the batter, margarine works pretty well too.
• For the sour cream, full fat Greek yogurt is a good substitute and gives you the same tangy texture.
• Instead of granulated sugar, organic cane sugar can be used which is a bit less processed.

Pro Tips

1. Make sure to use room-temp ingredients like the softened butter and sour cream so they mix more evenly with the sugar and eggs and don’t cause the batter to curdle unexpectedly.

2. Be very careful not to overmix the ingredients once you add the dry stuff to the wet. Overworking the batter can make the cake turn out way too dense instead of nice and fluffy.

3. When greasing the bundt pan, don’t just do it lightly – be generous so the cake comes out easily. Let the cake cool in the pan for about 10 minutes to help it firm up before you try loosening it with a spatula.

4. Try to balance the molten brown sugar and melted butter topping well by pouring it evenly over the pan. This will give you a crisp, caramelized layer that really enhances the flavor of every bite.