Pineapple Upside-Down Bundt Cake



Pineapple Upside Down Bundt Cake takes everything we love about traditional pineapple upside down cake and presents it in a different way. Sweet pineapple, maraschino cherries and pecan halves line the pan and are smothered with a buttery brown sugar mixture, topped with cake batter and baked. After cooling serve a slice with a dollop of whipped cream and additional cherries. It’s glorious.
When we were kids, we all got to choose our favorite flavor of birthday cake to celebrate. My older brother requested pineapple upside down cake every single year for his birthday and each year My Mom made it. It sealed our family’s love of this vintage pineapple cake and we can’t eat it now without thinking of those birthday celebrations. Looking for an updated way to make desserts like this one with a twist, my bundt pan came to the rescue. Using crushed pineapple makes this cake much easier to slice and serve, and the flavor makes it even easier to eat.

It’s the greatest compliment and reward for the cook when their efforts are appreciated, isn’t it? This cake always garners “oohs” and “aahs” from my hungry dessert eaters making it well worth the small amount of effort it takes to prepare. .

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