Moist, rich and delicious this Pineapple Upside Down Bundt Cake is pretty twist on a classic dessert. This is best served the day after baking.
sugar
eggs
butter
pineapple
flour
Grease a 12-cup bundt pan with shortening, then dust it with flour. Or use Baker’s Joy or Cake Release.
In large bowl using a stand mixer or electric mixer, cream together the butter and sugar until light and fluffy, 3-4 minutes. Add in the eggs and continue to mix until blended.
Add in the flour, baking powder and baking soda and mix again just until smooth. Do not overmix. Pour in the vanilla extract and pineapple juice and mix to combine.
In a small bowl, mix together the brown sugar and melted butter and pour into bottom of prepared pan.
Layer the pineapple slices around the bottom of pan and place a cherry in the center of ring and on the outside.
Spread the batter evenly in the bundt pan and bake for 70-90 minutes or until center is set.
Immediately invert cake out onto serving tray. – Allow the cake to cool completely, then store in an airtight container at room temperature.
This cake has the best flavor if you serve it the day after making it.