3 Cup Bundt Pan Pineapple Upside-Down Cake
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Now you can make a small version pineapple upside-down cake without all the calories of a regular sized cake with this 3 cup Bundt pan pineapple upside-down cake recipe.
I’m not going to calculate the difference in calories, but the sliced portions, ingredients and the size of the cake are definitely smaller thus leading to less calories.
I was inspired to create this recipe because 1) I have a small Bundt pan 2) I am the only person in my family that likes a pineapple upside-down cake and 3) there are no recipes out in the universe for making a pineapple upside-down cake in a 3 cup Bundt pan. So, there you have it! I hope you enjoy!
3 Cup Bundt Pan Pineapple Upside-Down Cake Recipe
To make a small cake I use this 3 cup Bundt Pan. This recipe is really the perfect alternative to making a 9×13 pineapple upside-down cake when baking for two. Some may want to call this a mini cake but actually it is a small cake. The final outcome is about a 6x6x3 making it a perfect cake for 2 people.
Ingredients
- 6 maraschino cherries
- 3 Tablespoons brown sugar
- 1 8-ounce can crushed pineapple drained and juice reserved
- 7 Tablespoons all-purpose flour (sifted) (plus 1 Tablespoon for dusting the pan)
- 1/2 teaspoon baking soda
- 4 Tablespoons salted butter melted
- 3 Tablespoons granulated sugar
- 1 large egg
- 1/4 teaspoon vanilla extract
- 1/4 cup pineapple juice
- 1 Tablespoon solid vegetable shortening for preparing Bundt pan
Instructions
Prepare Batter for making a 3 cup Bundt pan pineapple upside-down cake
Preheat oven to 350 degrees Fahrenheit. Brush the Bundt Pan with solid vegetable shortening and dust all sides with all-purpose flour. Place maraschino cherries in pan divots, add brown sugar on top of cherries then add drained crushed pineapple on top of brown sugar.
In a medium bowl combine flour, baking soda, melted butter, granulated sugar, egg, and pineapple juice. Using a hand electric mixer mix ingredients until combined. Then add vanilla extract and continue beating for about 2 minutes. Pour batter over top of pineapple.
Bake
Place pan in preheated oven and bake for 30 minutes or until a toothpick comes out clean. Remove cake pan from oven and cool on a baking rack for about 10 minutes. Invert cake onto a cake board or plate and allow to sit for a minute or two until the cake falls out of the pan.
I AM EXCITED YOU ARE VIEWING JETT’S RECIPE FOR MAKING A 3 CUP BUNDT PAN PINEAPPLE UPSIDE-DOWN CAKE AND WOULD LOVE TO HEAR HOW IT TURNS OUT SHOULD YOU DECIDE TO MAKE IT!
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3 Cup Bundt Pan Pineapple Upside-down Cake
Now you can make a small version pineapple upside-down cake without all the calories of a regular sized cake with this 3 cup Bundt pan recipe.
Ingredients
- 6 maraschino cherries
- 3 Tablespoons brown sugar
- 1 8-ounce can crushed pineapple drained and juice reserved
- 7 Tablespoons all-purpose flour sifted (plus 1 Tablespoon for dusting the pan)
- 1/2 teaspoon baking soda
- 4 Tablespoons salted butter melted
- 3 Tablespoons granulated sugar
- 1 large egg
- 1/4 teaspoon vanilla extract
- 1/4 cup pineapple juice
- 1 Tablespoon solid vegetable shortening for preparing the Bundt pan
Instructions
-
Prepare Batter
Preheat oven to 350 degrees Fahrenheit. Brush 3 Cup Bundt Pan with solid vegetable shortening and dust all sides with all-purpose flour. Place maraschino cherries in pan divots, add brown sugar on top of cherries then add drained crushed pineapple on top of brown sugar.
In a medium bowl combine flour, baking soda, salt, melted butter, granulated sugar, egg, and pineapple juice. Using a hand electric mixer mix ingredients until combined. Then add vanilla extract and continue beating for about 2 minutes. Pour batter over top of pineapple.
-
Bake
Place pan in preheated oven and bake for 30 minutes or until a toothpick comes out clean. Remove cake pan from oven and cool on a baking rack for about 10 minutes. Invert cake onto a cake board or plate and allow to sit for a minute or two until the cake falls out of the pan.
