Made From Scratch Pineapple Upside Down Bundt Cake Recipe! Made With White Whole Wheat Flour!

I had a ripe pineapple that I picked up from the store late last week, and of course I did not want it to go to waste so I decided to try my hand at making a Pineapple Upside Down Cake. Plus, I had picked up a non-stick Bundt cake pan at the thrift store, and had been dying to use it.

I was going to be by myself today, but my daughter stayed home, so I decided to make this cake along with her help.

I got my inspiration from this recipe at Cooks.com, Pineapple Upside Down Cake but of course, I altered it and used slightly different ingredients, including fresh pineapple, margarine, and White Whole Wheat Flour.  I also used different amounts for the Pineapple topping because it looked like it would be too sweet, and I did not think it needed all the butter or sugar.

In addition, the author’s recipe for the Yellow Cake did not come with a time, so I had to watch the cake and figure out that it needed to bake 30-35 minutes.  Plus, I made it with White Whole Wheat Flour and in a Bundt Cake pan, so that might have changed the time as well.

 Whoops I forgot to show the sugar.

Here is what you need for the Pineapple Upside Down Cake Recipe:

1 Ripe Pineapple

3 tbsps of Margarine

1/4 Cup of Brown Sugar

1 cup of White Whole Wheat Flour

1 tsp baking powder

1/2 tsp of Salt

2 eggs

2/3 cup of white sugar

1/4 cup of milk

Before you start, Pre-heat the oven to 350 degrees.

So this is how I  did it:

First, I chopped up the fresh pineapple in the small cubes.

Then, I melted 3 tbsps of Margarine and 1/4 cup of Brown Sugar in a sauce pan over medium and added the pineapple to it and cooked it on medium for around 10 minutes (stirring occasionally) and then removing from the heat.

With the help of my daughter I combined 1 cup of White Whole Wheat Flour, 1 tsp baking powder, 1/2 tsp of Salt, 2 eggs, 2/3 cup of sugar and 1/4 cup of milk with a mixer until it was completely combined (a minute or so).

I then poured the pineapple mixture into the Bundt cake pan and then added the cake mixture on top of this.

I put it in the oven and cooked it in the preheated oven for 30-35 minutes.  I tested it with a tooth pick to confirm that it was finished.  After that, I put a plate on top, flipped it over, and the cake came right out.

FYI, you should let it cool for a bit before you serve. However, it tastes great warm or cold.

That is it!  My daughter thought this cake was so delicious that she wouldn’t even let it cool, and was already asking for another piece. My son loved this as well and also asked for seconds.

If you try it, let me know what you think.

FFM