Ingredients
Equipment
Method
- Step 1: Preheat your oven to 325°F (160°C). Generously grease and flour your 10-12 cup Bundt pan or a 9x13 inch baking pan. Pour the ½ cup of melted butter into the bottom of the prepared pan, spreading it evenly. Sprinkle the ½ cup of packed light brown sugar over the melted butter. Arrange the well-drained pineapple slices in a single layer over the butter and brown sugar.
- Step 2: In a large mixing bowl, cream together the softened 1 ½ cups butter, softened cream cheese, and 3 cups granulated sugar until light and fluffy, about 3-5 minutes. Add the eggs one at a time, beating well after each addition until fully incorporated.
- Step 3: In a separate, medium-sized bowl, whisk together the all-purpose flour, baking powder, and salt. Gradually add these dry ingredients to your wet mixture, mixing on low speed until just combined. Be careful not to overmix. Gently stir in the vanilla extract and the well-drained crushed pineapple.
- Step 4: Carefully spoon the cake batter over the pineapple topping in your prepared pan. Gently spread it out evenly to completely cover the pineapple slices.
- Step 5: Bake for 75-90 minutes, or until a wooden skewer or toothpick inserted into the center comes out clean. Ovens vary, so start checking after about 70 minutes.
- Step 6: Once baked, let the cake cool in the pan on a wire rack for 10-15 minutes. This allows the cake to firm up and the caramel topping to settle. Place a serving plate or another wire rack over the top of the pan and carefully invert the cake to release it. Gently re-position any pineapple that may have stuck to the pan. Allow the cake to cool completely before slicing and serving.
Notes
Substitutions & Additions:
- Other Fruits: Swap pineapple for other well-drained canned fruits like peaches, apricots, or cherries.
- Citrus Zest: Add lemon or lime zest to the batter for brighter flavors.
- Coconut Flakes: Sprinkle toasted coconut flakes over the cooled cake or mix into the batter for a tropical vibe.
- Nutty Crunch: Add chopped pecans or walnuts over the caramel topping before the batter for extra crunch.
- Cream Cheese Glaze: Drizzle a simple glaze (powdered sugar, softened cream cheese, a splash of milk/pineapple juice, and vanilla) over the cooled cake.
- Room Temperature Ingredients are Key: Ensure butter, cream cheese, and eggs are at room temperature for a smooth, uniform batter and tender crumb.
- Don't Overmix: Mix flour just until combined to prevent a tough, dry cake.
- Drain Pineapple Really Well: Crucial to prevent a soggy cake. Press firmly in a fine-mesh sieve or with paper towels.
- Grease and Flour Your Pan Thoroughly: Especially for a Bundt pan, ensure all grooves are covered to prevent sticking. A baking spray with flour can also be used.
- Be Patient with Cooling: Let the cake cool for 10-15 minutes in the pan before inverting to help it set and prevent the topping from separating.
- Countertop: Loosely covered for up to 2-3 days. Refrigeration is preferred, especially in warm climates, due to cream cheese.
- Refrigerator: Wrap tightly in plastic wrap or place in an airtight container and refrigerate for up to 5-7 days. Bring to room temperature before serving for best flavor and texture.
- Freezer: Wrap individual slices or the entire cooled cake tightly in plastic wrap, then in aluminum foil. Stores well for up to 2-3 months. Thaw overnight in the refrigerator, then bring to room temperature to serve.