Last Updated on May 30, 2020
This coconut pineapple upside-down cake is a real show stopper. This one has pineapple juice in the batter so it is nice and moist with great flavor.
I have been making Pineapple upside-down cake in a regular 9×12 glass pan for years. I love this cake, and since I had some leftover pineapple slices, I decided I wanted to do something a little different. Making this cake in the Bundt pan was actually a lot easier than the traditional method, and came out looking so pretty!
This cake is very rich and feeds quite a few people. The wonderful thing about canned pineapple is that you can make this cake any time of year. Impress your friends and family at holiday gatherings and remind them of their pleasant memories of the warm, summer months.
History of Bundt
The people credited with popularizing the Bundt cake are American businessman H. David Dalquist and his brother Mark S. Dalquist, who co-founded cookware company Nordic Ware based in St. Louis Park, Minnesota. In the late 1940s, Rose Joshua and Fannie Schanfield, friends and members of the Minneapolis Jewish-American Hadassah Society approached Dalquist asking if he could produce a modern version of a traditional cast iron Gugelhupf dish. Dalquist and company engineer Don Nygren designed a cast aluminum version which Nordic Ware then made a small production run of in 1950. In order to successfully trademark the pans, a “t” was added to the word “Bund”. A number of the original Bundt pans now reside in the Smithsonian collection.
Initially, the Bundt pan sold so poorly that Nordic Ware considered discontinuing it. The product received a boost when it was mentioned in the New Good Housekeeping Cookbook in 1963, but did not gain real popularity until 1966, when a Bundt cake called the “Tunnel of Fudge”, baked by Ella Helfrich, took second place at the annual Pillsbury Bake-Off and won its baker $5,000. The resulting publicity resulted in more than 200,000 requests to Pillsbury for Bundt pans and soon led to the Bundt pan surpassing the tin Jell-O mold as the most-sold pan in the United States. In the 1970s Pillsbury licensed the name Bundt from Nordic Ware and for a while sold a range of Bundt cake mixes.
To date more than 60 million Bundt pans have been sold by Nordic Ware across North America. November 15 has been named “National Bundt Day”.
Let’s make Pineapple Upside-Down Bundt Cake
For the Upsidedown
- 1 1/2 stick butter
- 2 cups Brown sugar
- 1/2 cup shredded coconut
- 6 pineapple rings
- maraschino cherries
For the Cake
- 2 1/4 cups all-purpose flour
- 1 1/2 cups granulated sugar
- 3 1/2 teaspoons baking powder
- 1 teaspoon salt
- 1 1/4 cups milk
- 1/8 cup vegetable oil
- 1 stick butter softened
- 1 tablespoon vanilla extract
- 3 large eggs
- 2 tablespoons Pineapple juice reserved from rings
- Preheat oven to 325. Have ready a Bundt pan and a cake cooling rack.
- To prepare the pan, melt butter and pour the melted butter into the pan. Evenly distribute brown sugar. Place pineapple rings neatly, reserving juice. Put two cherries inside each ring. Sprinkle coconut all around the area without rings. Set aside while preparing batter.
- Place softened butter into stand mixer and mix on medium for 1-2 minutes. Add sugar and cream until the butter is nice and fluffy. Beat in the eggs one at a time. Add 1 tablespoon of the pineapple juice and the vanilla. Beat. In a large container, put the milk, remaining pineapple juice and oil. Sift the flour, baking powder and salt together. Alternating whilst beating all the while, add dry ingredients and liquid, with liquid last. Beat for about 2 more minutes, scraping the bowl as needed.
- Pour the batter into the prepared pan, and bake it until a toothpick comes out clean, about 45 minutes.
- When the cake is done, put the pan on a cake rack and let it settle for about 15 minutes. Have a large platter or sheet pan ready, put it over the cake, then carefully invert. Remove the bundt pan from the cake. Let the cake cool a bit more before serving.