Get ready to celebrate with a delicious twist! The « Celebrate Soulfully: Summer Vibes » event at Disneyland Resort kicks off on June 19, bringing incredible music, art, and, of course, amazing food until July 19. But guess what? One of the most anticipated treats, the Pineapple Upside-Down Bundt Cake from Plaza Inn, is available right now, and we’ve got the recipe!
This isn’t just any cake; it’s a creation born from love and tradition. Chef Michela Gilchrist, the culinary genius behind this dessert, drew inspiration from her grandfather’s cooking. For her, every family recipe is more than just ingredients—it carries the heart, culture, and history that shaped her.
Through his kitchen, Chef Michela inherited flavors, yes, but also a deep sense of identity and community. She learned that each dish tells a story, and those stories become part of who you are.
The pineapple upside-down cake might have become popular in the 20th century, but it quickly became a beloved staple in many Black households. It’s easy to see why: it takes simple, affordable ingredients and transforms them into something truly joyful and abundant. Imagine it served at Sunday dinners, holidays, and family reunions—it became much more than just a dessert. It was a sweet symbol of coming together and celebrating community.
This recipe makes 12 individual cakes, making them perfect for sharing or taking to summer gatherings. A little trick from the pros: the pineapple juice in the batter makes the cake incredibly tender and perfectly sweet. If you’re using canned pineapple for the topping, don’t throw out that juice—add it to your cake batter for an extra touch of magic!
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.
