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3 cup Bundt Pan Pineapple upside-down cake

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.

Course Dessert
Cuisine American
Keyword cake, dessert for two, maraschino cherries, pineapple, small cake, upside-down
Prep Time 10 minutes
Cook Time 30 minutes
Cool down 10 minutes
Total Time 50 minutes
Servings 2 people
Author Jettskitchen.com

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

  1. 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.

  2. 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.