Get ready to celebrate! The « Celebrate Soulfully: Summer Vibes » event is about to fill Disneyland Resort with incredible music, art, and of course, amazing food. While the official celebration starts on June 19 and runs through July 19, you can get a head start on one of its most delicious treats right now: the Pineapple Upside Down Bundt Cake from Plaza Inn!
This isn’t just any cake. Chef Michela Gilchrist crafted this recipe with a beautiful personal touch, inspired by her own grandfather. She often shares how his cooking isn’t just about flavors, but about carrying « the love, culture, and tradition that shaped who I am today. » For her, every recipe tells a story, a part of her own identity.
The pineapple upside-down cake holds a special place in many Black households. While it became super popular in the 20th century, it was loved because it turned simple, affordable ingredients into something truly joyful and abundant. Imagine it served at Sunday dinners, holidays, and family gatherings – it became more than just a dessert; it was a sweet symbol of community and togetherness.
This recipe is fantastic because it makes 12 individual cakes, perfect for sharing at your next summer get-together. A little secret: the pineapple juice in the cake batter makes it incredibly tender and adds just the right amount of sweetness. If you’re using canned pineapple for the topping, don’t throw out that juice! Save it and add it directly to your batter for extra flavor and moisture.
Enough talk, my stomach is rumbling! Let’s dive into making this iconic Disneyland treat at home.
Pineapple Upside Down Bundt Cake Recipe
Makes 12 servings
Ingredients
Topping
- 1/2 cup brown sugar, packed
- 1/4 cup unsalted butter, melted
- 2 cups diced fresh or canned pineapple, drained
- 1/2 cup chopped maraschino cherries
Cake
- 1 1/2 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, softened
- 2/3 cup sugar
- 2 eggs
- 1/2 teaspoon vanilla extract
- 3/4 cup pineapple juice
- whipped cream, for serving
- 12 maraschino cherries, for serving
Instructions
Topping
- Grease 12 mini bundt or muffin tins with non-stick cooking spray.
- Stir brown sugar and melted butter together in a small bowl. Place 2 teaspoons of butter mixture in the bottom of each muffin cup.
- Place 2 1/2 tablespoons diced pineapple and 2 teaspoons chopped maraschino cherries on top of butter mixture in each muffin cup. Set side.
Cake
- Preheat oven to 350°F.
- Whisk flour, baking powder, and salt together in a medium mixing bowl. Set aside.
- Cream butter and sugar in the bowl of an electric mixer fitted with a paddle attachment until fluffy.
- Add eggs, one at a time until incorporated. Add vanilla and mix for 1 minute on medium speed.
- Reduce speed to low. Add 1/3 of the flour mixture and 1/2 of the pineapple juice. Repeat until all pineapple juice and flour are used.
- Pour batter evenly over the diced pineapple and butter in muffin tins.
- Bake for 20-25 minutes, until a toothpick inserted in the center of each cake comes out clean.
- Cool on wire rack for 10 minutes. Carefully flip muffin tin over to remove cakes. Top each cake with whipped cream and a maraschino cherry. Serve warm or at room temperature.
A quick note from us: Please be careful when handling anything hot or sharp in the kitchen, and always keep an eye on little helpers. Also, remember that while we’ve done our best to adapt this from the Plaza Inn kitchens, your homemade version might taste a little different from what you get in the park. But honestly, isn’t that part of the fun of baking at home?
Are you whipping up these wonderful bundt cakes at home? We’d love to see your creations! Share them with #DisneyEats on social media.
