Ingredients
Scale
- 1 ½ cups salted butter (12 ounces), at room temperature
- 3 cups granulated sugar (600 grams)
- 5 large eggs, at room temperature
- 3 cups all-purpose flour (390 grams)
- 1 teaspoon baking powder (3 grams)
- ½ teaspoon baking soda (3 grams)
- 2 tablespoons vanilla extract (27 grams)
- ¾ cup pineapple juice (6 ounces)
- ½ cup light brown sugar (100 grams)
- ½ cup salted butter (4 ounces), melted
- 6 pineapple rings
- Maraschino cherries
Instructions
- Preheat oven to 325°F and prepare the bundt pan with grease and flour.
- Cream together salted butter and granulated sugar until light and fluffy.
- Add eggs one at a time, mixing well after each addition.
- Incorporate flour, baking powder, and baking soda until smooth.
- Mix in vanilla extract and pineapple juice gently.
- Prepare the topping with brown sugar and melted butter; spread it in the pan.
- Arrange pineapple rings and cherries over the topping.
- Pour cake batter over the fruit mixture and bake for 70-90 minutes.
- Invert the cake onto a serving tray immediately after baking.
- Cool completely before serving.
Notes
Ensure all ingredients are at room temperature for even mixing.
Avoid opening the oven door frequently to prevent collapsing.
Cake tastes better the day after baking as flavors meld.
- Prep Time: 30 minutes
- Cook Time: 70-90 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Calories: 450
- Sugar: 42
- Sodium: 250
- Fat: 22
- Saturated Fat: 14
- Unsaturated Fat: 6
- Trans Fat: 0
- Carbohydrates: 58
- Fiber: 1
- Protein: 5
- Cholesterol: 110