Pineapple Upside Down Cake

Pineapple Upside Down Cake

I am SO excited to write this post – this cake turned out to be one of my favorite things I’ve made recently. AND it’s a “doctored up” cake recipe that Katie typically posts about – I know she will be so proud of this one.

It all started when I received the Unofficial Disney Parks Cookbook for my birthday from my aunt. If you’re a Disney fan like me, this cookbook is a must have. It has recipes for all of the most popular Disney treats! I’ve also always wondered what was in some of my favorite slushy drinks like LeFou’s Brew in Gaston’s Tavern (in Magic Kingdom) and Blue/ Green Milk in Galaxy’s Edge (in Hollywood Studios). Well, the mystery is solved (kind of) by following the recipes in this cookbook. Since those were a bit adventurous (including things like passion fruit juice and watermelon extract), I decided to start with something simple – Pineapple Upside Down Cake (which can be found at Aloha Isle in Magic Kingdom)!

I loved this recipe because it had a lot of things I already had in my pantry AND it was easy. I grabbed a can of pineapples and a box of yellow cake mix from the store and I was off to the races. I got home, pulled all of my ingredients out on the counter, was about to get to work then… I realized I had a problem. The first line of the recipe called for greasing “jumbo muffin tins”. I only had standard muffin tins. So I decided to translate this recipe into 1 large bundt cake instead of 18 small ones – which is the variation I’m going to share with you below.

Here is what you’ll need…

  • 1 stick of salted butter, melted
  • 1 cup of light brown sugar
  • 1 20 oz can of pineapple rings in juice – You can used crushed pineapple, but the rings make the cake look prettier
  • 1 box of yellow cake mix
  • 3 large eggs
  • 1 more stick of salted butter, softened

Here is what you’ll need to do…

  • Preheat the oven to 350 and generously grease your bundt pan (mine looks like this)
  • In a small mixing bowl, combine the 1st stick of melted butter with the 1 cup of brown sugar – stir until combined
  • Pour the mixture into the bottom of the bundt pan so that it is evenly spread
  • Open the can of pineapple rings and drain the juice into a separate bowl (you will need this later). Then, place the pineapple rings on top of the brown sugar/ butter and spread them around the bottom of the pan so that they are just overlapping and are spread evenly
  • In a standing mixer, pour in the pineapple juice (add a little water up to 1 cup if you are short), dry cake mix, 3 eggs, and the last stick of softened butter. Using the paddle attachment, slowly increase the speed – then beat on high for 2 minutes.
  • Once combined, pour the cake mixture evenly on top of the pineapples in the bundt pan
  • Bake 50-60 minutes until the top is golden brown and a toothpick comes out clean when inserted into the center
  • Ok here is where I went wrong… Let the cake cool completely before you try to flip it out. You shouldn’t have problems with it sticking since you have butter/ cooking spray in the bottom of the pan. If you flip the cake out too early, it will be a slip and slide.
  • Voila! You are done. *Instantly transported into Magic Kingdom*

This one was fun. Hope you enjoy it as much as I do!

xoxo,
Morgan

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