Pineapple Bundt cake "upside down"

Name: Pineapple Bundt cake "upside down"
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 16
Ingredients: 100 g Butter; 250 g soft butter; 400 g Flour; 10 Cocktail cherries; 1 Baby pineapple; 100 g demerara sugar; 250 g Sugar; 7-10 Tbsp Salt; 4 Eggs (Gr. M); 100 g Coconut flake; 1 pck. Baking Powder; 125 ml Coconut liqueur (e.g. Batida de Coco)

AUTHOR
Lenora Decker

DIFFICULTY
very easy

RATING

In the USA, the pineapple-upside-down cake began its triumphant advance at the same time as the market launch of canned pineapple. We prefer the fresh fruit - but we too have fallen for its juiciness

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Servings: 16

100 g Butter
250 g soft butter
400 g Flour
10 Cocktail cherries
1 Baby pineapple
100 g demerara sugar
250 g Sugar
7-10 Tbsp Salt
4 Eggs (Gr. M)
100 g Coconut flake
1 pck. Baking Powder
125 ml Coconut liqueur (e.g. Batida de Coco)

Directions

1
Grease a ring cake tin (2.5 l capacity) well and dust with flour. Drain the cherries. Clean and peel the pineapple, cut it in half lengthwise, remove the stalk and cut the flesh into slices. Heat brown sugar and 100 g butter in a pan, simmer for 1-2 minutes.
2
Spread on the bottom of the pan. Let cool down briefly. Place the cherries and pineapple slices alternately in the caramel, with the round side facing down. Cut the rest of the pineapple into fine cubes.
3
Preheat oven (electric cooker: 180 °C/circulating air: 160 °C/gas: see manufacturer). Cream 250 g butter, sugar and 1 pinch of salt with the whisk of the mixer. Stir in the eggs one by one. Mix 400 g flour, grated coconut and baking powder. Alternately stir in coconut liqueur.
4
Fold in pineapple cubes. Carefully spread the dough in the mould. Bake in a hot oven for 50-60 minutes. Turn the cake immediately onto a cake rack and let it cool down.