There are so many delicious dishes to enjoy when visiting a Disney theme park. Occasionally, Disney shares one of its recipes so fans can attempt to recreate the culinary magic at home. Celebrate Soulfully: Summer Vibes at Disneyland Resort begins on June 19th and continues through July 19th. It will have some exciting offerings throughout this time that celebrate Black heritage and culture through music, food, and art. At Plaza Inn Restaurant at Disneyland, guests will be able to get the Pineapple Upside Down Bundt Cake.

The recipe for the Pineapple Upside Down Bundt Cake was created by Chef Michela Gilchrist. The recipe was created with inspiration from her grandfather, she shared. His cooking is special to her, she said, because “every recipe carries the love, culture, and tradition that shaped who I am today.”

Chef Michela inherited much more than just flavors through his recipes. 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.”

The pineapple upside-down cake became popular in the 20th century. It was a beloved dessert in Black households because it transformed simple and affordable ingredients into something that felt joyful and abundant. It was served frequently at Sunday dinners, holidays, family gatherings, and reunions. This was more than a dessert; it was a sweet expression of community.

The following recipe for the Pineapple Upside Down Bundt Cake makes 12 individual cakes. The pineapple juice in the cake batter adds both tenderness to the texture of the cake and sweetness. It is suggested that if you are using canned pineapple in the topping, save the juice when draining the pineapple and then add it to the batter.

Pineapple Upside Down Bundt Cake Recipe

Pineapple Upside Down Bundt Cake Recipe

Makes 12 servings

Ingredients

Topping1/2 cup brown sugar, packed1/4 cup unsalted butter, melted2 cups diced fresh or canned pineapple, drained1/2 cup chopped maraschino cherries

Cake1 1/2 cups all-purpose flour1 1/2 teaspoons baking powder1/4 teaspoon salt1/2 cup unsalted butter, softened2/3 cup sugar2 eggs1/2 teaspoon vanilla extract3/4 cup pineapple juicewhipped cream, for serving12 maraschino cherries, for serving

Instructions

Topping

1. Grease 12 mini bundt or muffin tins with non-stick cooking spray.
2. Stir brown sugar and melted butter together in a small bowl. Place 2 teaspoons of butter mixture in the bottom of each muffin cup.
3. Place 2 1/2 tablespoons diced pineapple and 2 teaspoons chopped maraschino cherries on top of butter mixture in each muffin cup. Set side.

Cake

1. Preheat oven to 350°F.
2. Whisk flour, baking powder, and salt together in a medium mixing bowl. Set aside.
3. Cream butter and sugar in the bowl of an electric mixer fitted with a paddle attachment until fluffy.
4. Add eggs, one at a time until incorporated. Add vanilla and mix for 1 minute on medium speed.
5. 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.
6. Pour batter evenly over the diced pineapple and butter in muffin tins.
7. Bake for 20-25 minutes, until a toothpick inserted in the center of each cake comes out clean.
8. 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. 

What did you think of this recipe? How did it turn out for you? Did you learn any tips along the way that you would like to share? Share your thoughts and opinions in the comments below!