Pineapple Caramel Upside-Down Bundt Cake - Walnuts

This pineapple upside-down Bundt cake is unbelievably moist, packed with browned butter flavor, toasted walnuts, and juicy pineapple, then finished with classic maraschino cherries. It's a warm, comforting dessert that's simply made for coffee breaks. Ingredients Brown Butter Caramel Sauce 8 Tbsp unsalted butter 3/4 cup packed brown sugar 2 Tbsp pineapple juice 1 tsp vanilla Pinch of salt Fruit 10-12 pineapple rings, patted dry 16-20 maraschino cherries, well drained 1/2 cup chopped toasted walnuts (optional) Cake Batter 2 3/4 cups all-purpose flour 2 tsp baking powder 1/2 tsp baking soda 1/2 tsp salt 3/4 cup unsalted butter, softened 1 1/2 cups sugar 3 large eggs 2 tsp vanilla extract 1/2 tsp almond extract 1 cup sour cream 1/2 cup pineapple juice Optional: Zest of 1 lemon Instructions 1. Prepare the Bundt pan by buttering a 10-12 cup pan extremely well. You can also lightly flour it if you like. My pan was non-stick and I just buttered it. 2. Brown the butter over medium heat until golden and nutty. It takes about 8-10 minutes, constantly stirring. Remove from heat when done. Stir in brown sugar, pineapple juice, vanilla, and salt. Pour evenly into the bottom of the Bundt pan. 3. Arrange the fruit. Place the pineapple rings around the bottom of the pan, slightly overlapping. Fill ring centers with cherries. Scatter extra cherries on sides and between rings, or wherever you like. If using walnuts, sprinkle them lightly over the caramel and pineapple rings. This creates beautiful caramelized pockets throughout the cake. 4. Make the batter. Whisk together: flour, baking powder, baking soda, and salt. Set aside. Cream the butter and sugar for 4 minutes until fluffy. Beat in eggs one at a time. Mix in vanilla and almond extract. Alternate adding dry ingredients, sour cream, and pineapple juice. After all is mixed in add the lemon zest. Do not overmix. 5. Bake, Carefully spoon batter over the fruit. Smooth gently. Bake at 350 degrees for 55-65 minutes. The center should spring back and a toothpick should come out mostly clean. Cool EXACTLY 12 minutes. Invert onto your serving platter while still warm. Be careful though because Bundt pan will still be hot. Enjoy!