This pineapple upside down Bundt cake takes the best of two kinds of desserts and puts them together in one wonderful cake you’ll want to share with friends. Or not.
I have been posting a lot of recipes of late, because that seems to be what most folks want. But, truthfully, it’s not so much what I want. What would make my little heart Full to Bursting would be if someone would take my standard Van Halen Pound Cake Recipe and turn it into whatever flavor makes them happy. So, here’s what I’m going to do. I’m going to post the recipe for VHPC here along with the modifications I made to turn it into Pineapple Upside Down Bundt Cake.
But wait; there’s more!
I’d like for you guys to submit in the comments section your idea for turning the VHPC into your own Signature Pound Cake.
Post the ingredient list along with all measurements in the comments, and I will have The Beloved choose the cake that he would most want to put in his face. I will then take that ingredient list, bake it and post the results and the recipe to my fan page, giving The Winner full credit and links and What Not.
I will also send you a Treat of my choosing. Fear not–it will be a Baking Treat, not a cat treat or something crazy like that. It might even be a Baked Good of some sort. So, be creative but make sure that your modifications to the base recipe still retain the proportions of sugar to fat to flour to liquid to eggs. I can’t wait to see what you come up with. If you’re a little Squidgy about trying your hand at this, read the post where I walk you through the substitutions that I made to come up with the Creamsicle pound cake. That might help.
Standard, Awesome Van Halen Pound Cake–The Cake that Started It All
- 12 oz butter
- 19 oz granulated sugar
- 1 slightly rounded teaspoon sea salt
- 2 1/2 teaspoons vanilla (best quality)
- 5 eggs (I’ve now refined this to 5 eggs, beaten)
- 13 oz cake flour
- 1 teaspoon baking powder
- 10 oz dairy (it used to be 8. You can use 8 if you want, but I think it’s more melty with 10) If you use sour cream, buttermilk or yogurt (acidic dairy) be sure to add a heavy pinch of baking soda along with the baking powder to keep the pH balanced
Pound Cake Making Equipment
Lots of people like to make their pound cake in loaf pans. I am a Bundt cake fan, though. Partly because most pound cakes improve with sitting for a few days at room temperature, and your pound cake won’t get that chance if you make it too small. Partly because I really like cake. A lot. So bigger always gets my vote! Along with my choice in Bundt pans, here are some other affiliate recommendations to make your pound cake making go as swimmingly as possible. Enjoy!
Looking for a traditional pineapple upside down cake recipe? Try one of these:
- Old-Fashioned Pineapple Upside Down Cake
- Pineapple Upside Down Cake (with pineapples on the sides, too!)
- Pineapple Upside Down Cake (with video)
Want more of my variations on my standard pound cake recipe? Visit my Pound Cake Archives!
Pineapple Upside Down Bundt Cake
And now, here’s the recipe for the Pineapple Upside Down Bundt Cake. Pay special attention to the changes I made so you can make your own changes and have it turn out Beautifully!
Love the sound of this cake? Please rate the recipe and/or leave a comment. I love to hear from readers! And if you make this, please share a photo with me. Share on instagram and tag @onlinepastrychef using hashtag #pcorecipe. Can’t wait to see!
For the Caramel-Pineapple Layer
- 3 oz (6 Tablespoons or 3/4 stick) butter (salted is fine here)
- 3/4 cup packed dark brown sugar
- heavy pinch of salt if using unsalted butter; wee pinch if using salted butter
- about 6-8 oz chopped pineapple, (fresh or canned in juice)
For the Cake
- 12 oz unsalted butter
- 18 oz granulated sugar
- 2 1/2 teaspoons best quality vanilla
- 1 gently rounded teaspoon sea salt
- 5 eggs, , beaten
- 13 oz cake flour
- 1 teaspoon baking powder
- 8 oz chopped pineapple, (fresh or canned in juice)
- 2 oz sour cream
- Make sure all your refrigerated ingredients are at cool room temperature.
- Spray a 12-cup Bundt-type pan with pan spray. Flour it well, and tap out all the excess flour.
- Make sure your oven rack is positioned one notch below the middle of the oven. Preheat the oven to 350F.
For the Caramel Pineapple Layer
- Melt the butter in a small sauce pan.
- Add the sugar and salt, and stir until dissolved.
- Let the mixture come to a boil. When nice and bubbly without any butter sloshing around the edges of the sugar, pour evenly into the prepared pan.
- Arrange the cut pineapple on top however you want. I just used chopped, but half-rounds alternating in direction would look lovely.
- Set pan aside.
For the Cake
- Whisk together the cake flour and baking powder until well combined. Set aside.
- Puree pineapple and sour cream together in a blender. Set aside.
- Cream the butter, sugar, salt and vanilla until light and fluffy, scraping the bowl as often as necessary.
- With the mixer on medium speed, add the beaten eggs a little at a time, beating well after each addition, until completely incorported. Stop to scrape down the sides of the bowl as necessary.
- Add the dry ingredients alternately with the wet ingredients, mixing on low just until each addition is incorporated. Begin and end with dry for a total of 3 dry additions and 2 wet additions.
- Spoon batter evenly over the caramel-pineapple layer in the prepared pan.
- Smooth the batter, and bake in your preheated oven until done. This takes 1 hour and 5 minutes in my oven. Start checking at 55 minutes and go from there.
- Remove cake from oven and cover with a piece of foil. Let sit for 45 minutes, then turn out onto the plate you'll be serving it on.
- Replace any pineapple pieces that might get stuck in the bottom of the pan and smooth down with an offset spatula sprayed with pan spray.
- Spray a parchment circle with pan spray and press onto the gooey caramel layer. Then, wrap the whole cake very well in plastic wrap and let cool in the fridge.
- Serve at room temperature. This cake doesn't need any glaze, but a little vanilla or caramel ice cream or coconut sorbet would go nicely with it.
Place a cookie sheet or some foil under on the rack below to catch any caramel that might spill over. I tried this using 1 stick of butter and 1 cup of sugar, and it did bubble over. Nothing leaked out when I reduced the measurements to 3/4 cup and 3/4 stick. But, just to be on the safe side...
Amount Per Serving: Calories: 471 Saturated Fat: 14g Cholesterol: 110mg Sodium: 90mg Carbohydrates: 60g Sugar: 43g Protein: 4g
And there you have it. I can’t wait to see what you guys come up with for your own special pound cake! I’ll leave the submissions open through next Friday, 11/18, so you’ll have time to ponder.
I also really hope you enjoy the pineapple upside down Bundt cake–I made it as one of the cakes for a dear friend’s wedding cake bar. It was a hit!
Thank you for spending some time with me today. Have a lovely day.