🍍 The “Retro Gold” Pineapple Bundt Cake
By using a Bundt pan, the pineapple rings drape elegantly down the sides, and the cherries nestle into the ridges for a jewel-toned finish.
| Category | Details |
| Prep Time | 20 minutes |
| Cook Time | 45–55 minutes |
| Total Time | 1 hour 15 minutes |
| Yield | 12 servings |
🍴 Ingredients
The Topping (The “Bottom”):
- ½ cup Unsalted butter, melted
- 1 cup Light brown sugar, packed
- 1 can (20 oz) Pineapple slices (juice reserved for batter)
- 1 small jar Maraschino cherries (pitted and stems removed)
The Cake:
- 2 ½ cups All-purpose flour
- 1 ½ cups Granulated sugar
- 1 tbsp Baking powder
- 1 tsp Salt
- ¾ cup Vegetable oil
- 1 cup Reserved pineapple juice
- 4 Large eggs
- 1 tsp Vanilla extract
👩🍳 Instructions
1. The Sugar Bed
- Preheat your oven to 175°C (350°F).
- Pour the melted butter into a well-greased Bundt pan. Sprinkle the brown sugar evenly over the butter.
2. The Fruit Mosaic
- Place the pineapple slices into the bottom of the pan, pressing them against the sides to fit the curves.
- Place a maraschino cherry in the center of each pineapple ring and in the gaps between the slices. This ensures every slice of cake has a “gemstone” of fruit.
3. The Batter
- In a large bowl, whisk together flour, sugar, baking powder, and salt.
- Make a well and add the oil, pineapple juice, eggs, and vanilla. Beat with a hand mixer for 2 minutes until smooth and pale.
4. The Bake
- Carefully pour the batter over the fruit.
- Bake for 45–55 minutes. A toothpick inserted should come out clean, and the cake should feel springy to the touch.
5. The “Golden Moment” Flip
- The Timing Rule: Let the cake cool in the pan for exactly 10 minutes. If you flip it too soon, it falls apart; if you wait too long, the sugar sets and the fruit sticks.
- Place a large plate over the pan and flip with a confident, swift motion. Lift the pan slowly to reveal the caramelized fruit crown.
The “Better Batter” Tip: For an even richer, more old-fashioned flavor, swap the vegetable oil for 1 cup of softened butter and cream it with the sugar first. It creates a “Pound Cake” texture that holds up beautifully to the heavy fruit topping.