Upside Down Wonderland

by Christina Bennett 13 days ago in recipe

A "magical" Pineapple Upside Down Cake

Upside Down Wonderland

I was first introduced to the world of Upside Down cakes when I was 7 years old. To me, the idea of any sort of upside down dessert was amusing, and reminded my childhood self of all things related to Lewis Carroll's Alice In Wonderland. Like Alice, who had also been 7 years old in the tale, this divine, sweet confection, was something to be found at the Mad Hatter's tea party, or at the Queen of Heart's celebratory buffet.

I recall watching in awe as my mother removed the cake from the oven, and made the ever-so-careful attempt to invert the bundt pan. I held my breath in eager anticipation and watched in bewilderment as the confection slid perfectly from it's inverted platform onto the serving platter. My eyes widened, the blue hues sparkling when I beheld this magic. What I saw was amazing! There were ringlets of mouth-puckering pineapple, with ruby, plump maraschino cherries adoring the centers.

Now, as an adult, the cake is just as magical! This pineapple upside down cake is actually very easy to prepare, which makes it ideal for new bakers. With it's beautiful, colorful display, it's the perfect, magical desert to serve your guests this holiday season.

What you'll need:

  • A bundt pan
  • A medium sized mixing bowl
  • A small mixing bowl
  • A whisk
  • 4 slices pineapple (canned or fresh), cut in half
  • 3 large eggs
  • 1/2 cup brown sugar, packed light
  • 1 box yellow cake mix
  • Cooking spray
  • 1/3 cup vegetable oil
  • 1/2 cup pineapple juice
  • 1/4 cup butter, melted
  • 8 maraschino cherries
  • 1/2 cup water

Preparation:

  1. Preheat the oven to 350 degrees.
  2. Empty the contents of the yellow cake mix into the medium sized bowl.
  3. Add in the vegetable oil, water, pineapple juice, and the eggs.
  4. Give the contents of the medium bowl a good, magical whipping with your whisk until the batter is nicely blended! Small lumps are OK, but be sure that the entire concoction is nice and incorporated!
  5. Now, set that medium mixing bowl aside and get that smaller mixing bowl ready.
  6. In the small, separate mixing bowl, add the brown sugar.
  7. Add the melted butter to the brown sugar.
  8. Whip the melted butter and brown sugar together!
  9. Now, set that small bowl aside and get your bundt pan.
  10. Spray cooking spray on the surface of the bundt pan. This is an important step because it is what prevents your cake from sticking against your bundt pan after the cake is done cooking and the cake gets turned upside down. So spray that non-stick cooking spray and coat the pan well!
  11. Then, pour the contents of the small bowl (the brown sugar and butter mixture) into the bottom of the bundt pan. Be sure to spread it evenly around the bottom of the pan. You're really going to want that enchanting, caramelized flavor in each and every crevice of your cake!
  12. Next, place the halved pineapple slices into the indents inside the bundt pan: the rounded edges of the wedges should be directly against the bottom of the pan, the cut side should be facing up. The pineapple halves should wedge nicely into the brown sugar concoction, and like glue, is a means to help them stick and remain sturdy when adding the other ingredients.
  13. Create a complete, full ring around the perimeter of your bundt pan with the pineapple halves. You should end up using around 8 halves.
  14. This next part is my favorite! You then place a single maraschino cherry in between each pineapple piece. Again, the cherry will stick like glue when placed into that brown sugar glaze. Try and line the cherries up with the center of the pineapple when placing them. You should end up having a wedge of pineapple alternating a cherry all around your pan. So..pineapple, cherry, pineapple, cherry, etc.
  15. Then, pour the contents of the medium sized bowl (the batter) into the bundt pan. Again, make sure you get the batter poured evenly around the pan, so that it covers all pineapple and cherries.
  16. Now, you've got your creation ready to go into the oven! See how easy peasy that was?!
  17. Place the bundt pan into the oven and bake at 350 degrees for 40 minutes.
  18. Carefully remove the pan when the time is done, and using two pot holders, invert the pan over a plate or serving platter.
  19. Your cake should slide nicely onto the plate or platter!
  20. Cut, and enjoy!

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recipe
Christina Bennett
Christina Bennett
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