This is one of the most decorative simple cakes I know of. It employs a single trick – turning it upside down after you bake it, revealing the beautiful caramelized pineapple circles.
It’s really hard to introduce an appearance twist into a bundt cake, and this upside down pineapple cake makes this task very easy.
I strongly recommend using a silicone bundt form for it, so that you are absolutely sure it will release without breaking after it’s done.
The recipe itself is pretty simple. I like making it from scratch, but you can go ahead and use store bought yellow cake mix. Maraschino cherries are optional, but I really love the red dots they create in the cake.
The important thing is to get the cake out of the pan as soon as you get it out of the oven. The caramelized brown sugar at the bottom cools very quickly and if you don’t do it, it will set and stick to the bottom of the pan. Even the silicone pan is not safe, to be honest, but it is much, much easier to remove the cake nonetheless.
I hope you have fun with this cake and love it’s delicious fruity taste and fluffy texture as much as I do.