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
See also 3 Beautiful Bundt Recipes
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.
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