DELICIOUS PINEAPPLE UPSIDE DOWN BUNDT CAKE

Please See Other Recipes

I have been posting a lot of recipes of late, because that seems to be what most folks want. But, truthfully, it’s not so much what I want. What would make my little heart Full to Bursting would be if someone would take my standard Van Halen Pound Cake Recipe and turn it into whatever flavor makes them happy. So, here’s what I’m going to do. I’m going to post the recipe for VHPC here along with the modifications I made to turn it into Pineapple Upside Down Bundt Cake.
For the Caramel-Pineapple Layer

ingredient

18 oz granulated sugar
2 1/2 teaspoons best quality vanilla
1 gently rounded teaspoon sea salt
5 eggs , beaten
13 oz cake flour
1 teaspoon baking powder
8 oz chopped pineapple (fresh or canned in juice)
2 oz sour cream

instruction

Make sure all your refrigerated ingredients are at cool room temperature.
Spray a 12-cup Bundt-type pan with pan spray. Flour it well, and tap out all the excess flour.
Make sure your oven rack is positioned one notch below the middle of the oven. Preheat the oven to 350F.
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for full instruction please see : pastrychefonline.com