Imagine bringing a bit of Disneyland magic right into your kitchen! We’ve got something truly special for you today: the recipe for the Pineapple Upside Down Bundt Cake from Plaza Inn at Disneyland Resort. Yes, the one everyone’s talking about!
This delightful treat is part of the « Celebrate Soulfully: Summer Vibes » event, running from June 19 to July 19 at the resort. But good news for all you eager bakers: this cake is available right now, and we’re giving you the full scoop to make it at home.
What makes this cake even more special? Chef Michela Gilchrist crafted this recipe with a beautiful personal touch, drawing inspiration straight from her grandfather. She often shares how his cooking isn’t just about food for her, but about the « love, culture, and tradition that shaped who I am today. »
Through his culinary lessons, Chef Michela inherited more than just flavors. She found tradition, identity, and a deep sense of love. As she puts it, « every recipe tells a story, and those stories became part of who I am. » Isn’t that just wonderful?
The pineapple upside-down cake holds a special place in many hearts, especially in Black households. While it became popular in the 20th century, its appeal was in transforming simple, affordable ingredients into something truly joyful and abundant. It wasn’t just a dessert; it was a sweet expression of community, often gracing Sunday dinners, holidays, and family reunions.
Ready to bake? This recipe yields 12 individual cakes, perfect for sharing at your next summer get-together or simply indulging yourself. A little insider tip: the pineapple juice in the cake batter is key to its incredibly tender texture and just the right amount of sweetness. If you’re using canned pineapple for the topping, don’t throw out that juice – it’s exactly what you’ll need for the batter!
Enough talk, let’s get baking!
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 aside.
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 heads-up from us: always be careful with sharp objects and hot contents in the kitchen. If you have little helpers, make sure to supervise them closely. Also, remember that this recipe comes from a restaurant kitchen, so while we’ve done our best to adapt it for home use, the taste might be slightly different from what you enjoy at the park.
So, are you ready to whip up some Disney magic in your own kitchen? We bet you’ll love this sweet taste of the parks!
