Air Fryer Pineapple Upside-down Bundt Cake
Introducing, my energy & money-saving air fryer pineapple upside-down bundt cake! Following on from making this classic cake as a bundt cake, my challenge was to make it work for the air fryer. Perfect for bakers still wanting to bake in the warmer months.
Equipment
- Scales or measuring cups
- Measuring Spoons
- 1 Small mixing bowl
- Stand/Hand-mixer
- Knife and chopping board
- Bundt pan* (Smaller to fit air fryer - 6½″ (17cm) Kugelhopf bundt pan, 5½-6 cups - more details in notes)
- 1 Medium mixing bowl
- Sieve
- Cocktail stick or toothpick
- Cooling rack
Ingredients
For The Topping:
- 56 grams Unsalted Butter (2 oz, ¼ cup, ½ stick, cubed & softened*)
- 85 grams Granulated Sugar (3 oz, ½ cup less rounded 1 tbsp*)
- 15 grams Light Brown Sugar (½ oz, rounded 1 tbsp*)
- 2½ tsp Maple Syrup (Or Pure Honey)
- ¼ tsp Vanilla/Orange Extract (Vanilla or orange extract)
- Pineapple Rings Or Pieces (At least 1 ring, or 9 small pieces, depending on pattern)
- Glace Cherries (At least 9 cherry halves, depending on pattern)
For The Cake Batter:
- 113 grams Unsalted Butter (4 oz, ½ cup, 1 stick, cubed & softened)
- 125 grams Granulated Sugar (4½ oz, 1 cup plus 2 tbsp)
- 2 Medium/Large Eggs (US Large or Extra Large, room temperature)
- 157 grams Plain Flour (5½ oz, 1¼ cups, All Purpose flour*)
- 3¼ tsp Baking Powder (If using UK Self-raising, just use 2 tsp*)
- ½ tsp Vanilla/Orange Extract (Vanilla or orange extract)
- 4 tsp Milk (Any kind)
Instructions
Prepare The Sugar Paste
- Add 56 grams Unsalted Butter, 85 grams Granulated Sugar & 15 grams Light Brown Sugar to a mixing bowl and mix briefly by hand before adding 2½ tsp Maple Syrup (or honey) & ¼ tsp Vanilla/Orange Extract. Then use a hand-mixer or stand-mixer to mix together, just until a slightly gritty paste is formed & set to the side.
Preparing The Fruit
- Make sure the Pineapple Rings Or Pieces have been well drained and left to dry between 2 sheets of kitchen paper/paper towel for about 30 minutes. If using cocktail cherries in a syrup, drain and dry these too.
- Cut the pineapple into small pieces, depending on the pattern you are going for & cut the cherries in half too if need be.
Prepare The Bundt Pan/Tin
- Well grease the bundt pan/tin with either butter, cake release spray or cooking spray (such as Frylight spray). Then dust & coat with a flour layer. Alternatively, use homemade cake lining paste (cake goop) & brush on 2 layers. You can prepare this just before adding the cake batter, but if greasing & flouring, it helps to chill the bundt while preparing the cake batter.
Prepare The Cake Batter
- Add 113 grams Unsalted Butter & 125 grams Granulated Sugar to a mixing bowl & [wprm-glossaryid=1811] together till paler in colour & smooth. Add 1 of the 2 Medium/Large Eggs & beat till incorporated, before adding in the 2nd egg.
- Sieve over 157 grams Plain Flour & 3¼ tsp Baking Powder (if using UK Self-raising flour, add just 2 tsp baking powder). Mix briefly by hand before mixing with a hand-mixer or stand-mixer for 30 seconds. Add the 4 tsp Milk & ½ tsp Vanilla/Orange Extract before mixing just until everything is incorporated. (*Note it will be a thick batter).
Filling The Bundt
- Spoon the cake batter into the prepared bundt, very carefully, pressing down for an even layer. Place pineapple pieces & cherries on top of the sugar paste layer, in your chosen pattern, pressing down as you go. (**The fruit pattern can be placed before the paste layer too*). Then spoon the cake batter on top of the fruit layer & level out.
Baking The Cake
- Tap the bundt on the counter/worktop a few times, before placing inside the air fryer. Make sure there is space above the top of the bundt to allow for growth. Bake for about 40 – 45 minutes, @160°c/320°f. (Pre-heat your air fryer first if your particular machine requires this step). 16-18 minutes in, cover the risen & golden cake with foil, being sure to tuck under for the foil not to move about, and continue baking. **Do not open the air fryer before the 16 minute stage or you risk the cake sinking.
- Test the cake after 40 minutes, & a wooden cocktail stick should come out clean of crumbs. A food thermometer should read at least 95°c/203°f.
Turning Out The Cake
- Leave the cake with the foil on top, on a cooling rack for 30 minutes to start to cool down. **Don't try to turn out before allowing to start to cool or it will stick.
- Carefully use a wooden cocktail stick to release the edges of the cake, before placing a plate or cake stand on top of the cake, hold everything together & flipping over. Tap a few times to release the cake. A few pieces of the fruit might lift off the cake, but just place back in position. Soak your bundt pan/tin in some hot soapy water and leave to clean. Leave the plated cake on a cooling rack to cool completely.
Serving & Storing
- Slice the cake in 8 - 9 portions, being sure to get pineapple & cherry on each slice. Serve alongside some ice-cream, whipped cream or on its own with your favourite tea or coffee.
- Store cooled pineapple upside-down cake in a cookie or cake tin, or under a cake dome, at room temperature, for at least 3 days. Freezing is not recommended. The sugar paste & preparing of the fruit can be done 24 hours ahead of making the cake batter.
Video
Notes
Sugar - white granulate for both the cake batter & sugar paste. The paste however, also uses a small amount of light brown sugar. The photo below shows the cake made with this amount. However, if you want to do a 50/50 ratio, the cake topping will be darker once baked.
Flour - Plain/All Purpose flour used, but if using UK Self-raising flour, only add 2 tsp baking powder.
Flavouring - vanilla extract & orange extract both work well in the recipe. Learn how to make homemade vanilla extract for your baking.
Cherries - Glace cherries used in the UK, but US alternative is Maraschino cocktail cherries in syrup. Make sure to drain and dry these really well.
Quantity Of Cherries & Pineapple - because this is a smaller cake, I listed how many pieces I needed, but you can add more for your chosen pattern.
Bundt Tin/Pan - I used a 6.5" (17cm) Kugelhopf bundt pan that fits even a small air fryer basket. Measures - 6.5"/17cm at its widest, 3.5"/9cm deep, with 2"/5cm diameter inner tube.
Air Fryer Size - this recipe works for both small 3.5 litre (37 quarts) basket air fryers with maximum cake tin width of 7"/18cm, as well as larger open front air fryers with shelves.
Recipe Yield - 8 to 9 slices
For more details, step-by-step directions, process photos & FAQs about pineapple upside-down cake, please see before this recipe card.
More air fryer recipes on the site, as well as these popular air fryer British scones.
Nutritional Information - all information is approximate and based on using the above ingredients, with a yield of 9 slices, where one serving is one slice. If you use more pineapple or cherries, this information will increase. However, there will naturally be some sugar paste on the bottom of the tin that will not be consumed. Cutting larger or small slices and these values will also change. Information calculated from website MyFitnessPal.com.
Flavouring - vanilla extract & orange extract both work well in the recipe. Learn how to make homemade vanilla extract for your baking.
Cherries - Glace cherries used in the UK, but US alternative is Maraschino cocktail cherries in syrup. Make sure to drain and dry these really well.
Quantity Of Cherries & Pineapple - because this is a smaller cake, I listed how many pieces I needed, but you can add more for your chosen pattern.
Bundt Tin/Pan - I used a 6.5" (17cm) Kugelhopf bundt pan that fits even a small air fryer basket. Measures - 6.5"/17cm at its widest, 3.5"/9cm deep, with 2"/5cm diameter inner tube.
Air Fryer Size - this recipe works for both small 3.5 litre (37 quarts) basket air fryers with maximum cake tin width of 7"/18cm, as well as larger open front air fryers with shelves.
Recipe Yield - 8 to 9 slices
For more details, step-by-step directions, process photos & FAQs about pineapple upside-down cake, please see before this recipe card.
More air fryer recipes on the site, as well as these popular air fryer British scones.
Nutritional Information - all information is approximate and based on using the above ingredients, with a yield of 9 slices, where one serving is one slice. If you use more pineapple or cherries, this information will increase. However, there will naturally be some sugar paste on the bottom of the tin that will not be consumed. Cutting larger or small slices and these values will also change. Information calculated from website MyFitnessPal.com.
Nutrition Facts
Air Fryer Pineapple Upside-down Bundt Cake
Serving Size
1 slice
Amount per Serving
Calories
336
% Daily Value*
Fat
16
g
25
%
Saturated Fat
10
g
63
%
Cholesterol
77
mg
26
%
Sodium
193
mg
8
%
Potassium
42
mg
1
%
Carbohydrates
45
g
15
%
Fiber
1
g
4
%
Sugar
27
g
30
%
Protein
3
g
6
%
* Percent Daily Values are based on a 2000 calorie diet.