These decadent Pineapple Upside Down Mini Bundts are my riff on the Pineapple Upside Down perfection we enjoyed at the Eating House 1849 by Roy Yamaguchi during our recent Girls Trip 2023. The sour cream in the cake batter keeps the crumb magically moist, and sprinkling the macadamia nut crumble on top of the mini bundts just before baking adds a delightful nutty crunch surprise on the bottom.
See what I did there? Upside down. haha. Enjoy!
- Preheat oven to 350 degrees Fahrenheit.
- Cream 1/2 cup softened butter with 1 cup sugar until thoroughly combined.
- Add eggs, one at a time, beating until light and fluffy.
- Beat in sour cream and vanilla.
- Combine cake flour, bakinng powder and salt, and stir to combine.
- Beat in dry ingredients, just until incorporated.
- Spray a mini bundt pan with baking spray.
- Heat 1/4 cup butter in small sauté pan over medium heat until melted.
- Add 1/2 cup brown sugar, stir to combine and cook until bubbly. Remove from heat and divide among mini bundts.
- Distribute pineapple chunks evenly among mini bundts, and pour cake batter over to cover pineapple, leaving a little space at the top, making sure not to overfill.
- Combine 1/4 cup melted butter, and 1/4 cup brown sugar in a small mixing bowl.
- Add 3/4 cup flour and macadamia nuts, and mix with your hands to make crumbles.
- Sprinkle macadamia nut crumble on top of assembled mini bundts.
- Bake in preheated oven for about 24 minutes, until set and toothpick inserted in center comes out clean. Remove from oven and let cool for a bit for easier removal.
- Run a knife around mini bundts to loosen, place cutting board on top of mini bundt pan and quickly flip. Tap bottom of pan to loosen and let rest for a few minutes to allow mini bundts to release.
Serve Pineapple Upside Down Mini Bundts warm with freshly whipped cream. Enjoy!