“Celebrate Soulfully: Summer Vibes” begins on June 19 at the Disneyland Resort! This limited-time celebration showcases experiences that celebrate Black heritage and culture through music, food, and art through July 19. One of these food items, the Pineapple Upside Down Bundt Cake from Plaza Inn, is available early starting today, and we’re sharing the recipe with you!
Chef Michela Gilchrist created this recipe with some inspiration from her grandfather. She said his cooking is special to her because “every recipe carries the love, culture, and tradition that shaped who I am today.”
Through his recipes, Chef Michela inherited more than flavors. She inherited tradition, identity, and love. In her grandfather’s kitchen, she learned that “every recipe tells a story, and those stories became part of who I am.”
Though popularized in the 20th century, pineapple upside-down cake became beloved in many Black households because it transformed simple and affordable ingredients into something that felt joyful and abundant. Served at Sunday dinners, holidays, family gatherings, and reunions, it became more than dessert. It became a sweet expression of community.
This recipe makes 12 individual cakes, which makes it great for sharing or taking to summer parties. The pineapple juice in the cake batter adds tenderness to the texture of the cake and just the right amount of sweetness. If you’re using canned pineapple in the topping, save the juice when draining the pineapple and add it to the batter.
All this talk of cake is making me hungry. Let’s get to the recipe!
Pineapple Upside Down Bundt Cake Recipe
Makes 12 servings
Ingredients
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.
Always use caution when handling sharp objects and hot contents. Please supervise children who are helping or nearby.
This recipe has been converted from a larger quantity in the restaurant kitchens. The flavor profile may vary from the restaurant’s version.
Are you making this wonderful dessert at home? Share your culinary creations with #DisneyEats. For more recipes to make some Disney magic at home, check out the Disney Eats topic page and follow us @DisneyEats on Instagram and Facebook.
(Note: All offerings are subject to change and availability)
