Get ready to whip up some magic at home! The delicious Pineapple Upside Down Bundt Cake from Plaza Inn, a highlight of Disneyland Resort’s « Celebrate Soulfully: Summer Vibes » event, is now available – and we’ve got the full recipe for you. You don’t have to wait for June 19 to taste this treat, as the celebration runs from June 19 to July 19.
Ever wonder about the stories behind your favorite Disney treats? This particular cake comes with a heartwarming tale. Chef Michela Gilchrist, the culinary genius behind this Bundt cake, drew inspiration directly from her grandfather’s cooking.
She explained that his recipes taught her more than just flavors; they passed down tradition, identity, and love. For her, « every recipe tells a story, and those stories became part of who I am. »
This isn’t just any cake; it carries a rich history. The pineapple upside-down cake, though a 20th-century staple, found a special place in many Black households. It transformed simple, everyday ingredients into a symbol of joy and abundance. Imagine it served at countless Sunday dinners, holidays, and family gatherings – it truly became a sweet expression of community.
Ready to get baking? This recipe yields 12 individual cakes, perfect for sharing with friends or bringing to your next summer get-together. Here’s a little secret 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 away that juice! Save it and add it directly to your cake batter for an extra boost of flavor and moisture.
Okay, I don’t know about you, but all this talk of cake has made me incredibly hungry! Let’s jump straight into the recipe so you can create this Disneyland magic in your own kitchen.
Pineapple Upside Down Bundt Cake Recipe
Makes 12 servings
Ingredients
- 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
- 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
- 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.
- 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: Always use caution when handling sharp objects and hot contents. Please supervise children who are helping or nearby. Remember, this recipe has been adapted from the restaurant kitchens, so while it captures the magic, the flavor might vary slightly from what you taste at the Plaza Inn itself. But that’s part of the fun of home baking, right?
