Air Fryer Pineapple Upside Down Cake

This air fryer pineapple upside-down bundt cake is an irresistible twist on a classic dessert. It’s ideal for anyone looking to create a delicious dessert in a more energy-efficient way, making it a perfect year-round treat. This recipe is especially suitable for warmer months, as the air fryer keeps the kitchen cooler than an oven.

Here are a few reasons why this recipe is worth a try:

Beginner-Friendly: Simple steps make it easy for bakers of any skill level to succeed.
Money-Saving: Air frying uses less energy than traditional baking, helping you cut down on energy costs.
Smaller Cake: This recipe creates a smaller cake, ideal for intimate gatherings or small families.
Year-Round Dessert: Perfect for any season, especially summer when you don’t want to heat up the kitchen.

Essential Ingredients and Possible Substitutions

Here’s a list of ingredients you’ll need for this air fryer pineapple upside-down bundt cake. Each ingredient plays a key role in creating the perfect texture and flavor.

For the Cake Batter:

Granulated Sugar: Adds sweetness and structure to the cake.
Unsalted Butter: Provides richness; if using salted butter, skip the extra pinch of salt in the recipe.
Eggs: Acts as a binder and adds moisture.
Plain Flour: All-purpose flour works perfectly for this recipe. Self-raising flour can also be used with minor adjustments.
Baking Powder: Helps the cake rise.
Vanilla or Orange Extract: Adds a burst of flavor. Choose either vanilla for a classic taste or orange extract for a citrus twist.
Milk: Ensures the batter is moist and smooth.

For the Topping:

Granulated Sugar & Light Brown Sugar: The combination creates a caramel-like base.
Maple Syrup or Honey: Enhances the sweetness and gives a rich flavor.
Vanilla or Orange Extract: Provides additional aroma.
Pineapple Rings or Chunks: Pineapple is essential for this recipe. Use rings or small pieces depending on your design preference.
Glace Cherries: A traditional touch, adding a pop of color and flavor.

Step-by-Step Guide for Preparing Your Pineapple Upside-Down Cake

Step 1: Prepare the Topping

Begin by preparing the topping. Cube the butter and allow it to soften at room temperature. It’s easier to mix if cut into smaller pieces, as smaller cubes soften quicker.

Once softened, place the butter in a mixing bowl along with both the granulated and light brown sugars. Use a hand mixer or stand mixer on medium speed to mix these ingredients into a paste. This paste will serve as the base for the caramelized pineapple topping. The texture should be smooth but slightly gritty to the touch, which ensures it spreads evenly.

Pro Tip: Make sure your butter isn’t too melted or the sugar won’t mix properly.

Step 2: Prepare the Fruit

While your topping mixture sits, drain and pat dry the pineapple rings or chunks. Excess moisture can interfere with the caramelization, so ensure they’re thoroughly dried. Cut the pineapple into smaller pieces if necessary, particularly if you’re working with a smaller bundt pan. Similarly, halve the glace cherries to fit your chosen design.

Step 3: Prepare the Cake Batter

Now, move on to the cake batter. Cream the softened butter with the granulated sugar until the mixture is lighter in color and fluffy. This step is crucial because it incorporates air into the batter, which helps the cake rise.

Afterward, add eggs one at a time, mixing well between each addition. Be sure to beat thoroughly to ensure an airy texture.

Sift the flour and baking powder together before adding it to the butter mixture. Sifting helps prevent lumps and ensures an even rise. Mix the batter gently at first to avoid overworking the flour, which can make the cake dense.

Finally, add in your chosen extract (vanilla or orange) and milk. The batter should be thick but smooth.

Step 4: Prepare the Bundt Pan

Before you pour in the batter, grease your bundt pan thoroughly. Butter, cooking spray, or a homemade cake release paste will do the job. You can also dust the pan with flour for extra assurance that the cake won’t stick.

Once the pan is prepared, spoon the sugar-butter mixture evenly into the bottom. This will caramelize during cooking to create the topping. Next, arrange the pineapple pieces and glace cherries on top of the sugar mixture in your desired pattern.

Step 5: Pour and Smooth the Cake Batter

Gently spoon the cake batter over the fruit layer, smoothing it down as much as possible. Tap the pan a few times on the countertop to release any air bubbles that may be trapped in the batter. This ensures an even bake and prevents large air pockets from forming.

Step 6: Air Fry the Cake

Preheat your air fryer to 160°C (320°F) if needed. Place the bundt pan in the air fryer basket, ensuring there’s enough room above the pan for the cake to rise. Bake the cake for about 40-45 minutes, checking it at the 16-18 minute mark. Once the top is golden brown, cover it with foil to prevent over-browning. Tuck the foil under to ensure it stays in place.

After 40 minutes, insert a wooden toothpick or cake tester into the cake. If it comes out clean, the cake is done. You can also check the internal temperature using a food thermometer—ideally, it should read around 95°C (203°F).

Step 7: Cool and Flip the Cake

After removing the pan from the air fryer, let the cake cool in the pan for about 30 minutes. Cooling the cake allows it to firm up, making it easier to flip out of the pan without sticking.

Run a wooden skewer around the edges to loosen the cake before placing a plate or cake stand on top of the pan. Invert the pan and gently tap the bottom to release the cake.

If any fruit sticks to the pan, don’t worry! Simply peel it off and place it back on the cake.

Step 8: Serve and Store

Let the cake cool completely before slicing. Each slice will feature a beautiful piece of caramelized pineapple and a cherry.

For an extra indulgence, serve this pineapple upside-down bundt cake with ice cream, whipped cream, or your favorite dessert sauce.

To store the cake, place it in a sealed cake tin or under a cake dome at room temperature. The cake will stay fresh for up to three days. Freezing is not recommended because the topping may lose its texture.

Recipe Tips for Success

Pre-drain Fruit: Make sure the fruit is well-drained to prevent sogginess.
Test for Doneness: Always check for doneness using a cake tester or thermometer.
Foil Coverage: Don’t skip covering the cake with foil after the initial baking phase; it helps prevent over-browning.

Prep Time: 50 minutes
Cook Time: 40 minutes
Cooling Time: 30 minutes
Total Time: 2 hours
Servings: 9 slices

Ingredients

Topping:

56g Unsalted Butter, cubed and softened
85g Granulated Sugar
15g Light Brown Sugar
2½ tsp Maple Syrup or Honey
¼ tsp Vanilla or Orange Extract
Pineapple Rings or Pieces (cut to fit the pan)
Glace Cherries (halved)

Cake Batter:

113g Unsalted Butter, softened
125g Granulated Sugar
2 Medium/Large Eggs
157g Plain Flour
3¼ tsp Baking Powder
½ tsp Vanilla or Orange Extract
4 tsp Milk

Directions

Prepare the Topping: Mix 56g butter, 85g granulated sugar, 15g light brown sugar, 2½ tsp maple syrup, and ¼ tsp extract until smooth.
Prepare Fruit: Drain and dry pineapple and cherries, then cut them to fit your bundt pan.
Make Cake Batter: Cream 113g butter and 125g sugar. Add eggs one at a time. Sift and add 157g flour and 3¼ tsp baking powder. Stir in 4 tsp milk and ½ tsp extract.
Grease Bundt Pan: Grease the pan and dust with flour. Add the sugar mixture, then arrange the fruit.
Bake in Air Fryer: Spoon batter over fruit. Bake at 160°C (320°F) for 40-45 minutes, covering with foil halfway through.
Cool & Serve: Cool for 30 minutes before flipping onto a plate. Serve and enjoy!