Sweet Pineapple Upside Down Cake

Pineapple Upside Down Cake has captivated dessert lovers for generations. This classic cake, known for its unique presentation and delightful flavors, has become a staple at gatherings, celebrations, and casual family dinners alike. The allure of Pineapple Upside Down Cake lies not only in its taste but also in its visual appeal, with golden pineapple rings and bright red cherries creating a stunning centerpiece that promises to enchant guests.

Sweet Pineapple Upside Down Cake

Discover the deliciousness of Tropical Bliss Pineapple Upside Down Cake, a sweet twist on a classic favorite! This recipe features fresh pineapple, juicy cherries, and a hint of coconut that will transport your taste buds to a tropical paradise. With its stunning presentation and delightful flavors, this cake is perfect for gatherings and special occasions. Enjoy the rich texture, vibrant colors, and the joy of homemade desserts that create lasting memories. Dive into baking this beautiful treat today!

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Ingredients

For the Topping:

1/2 cup unsalted butter (1 stick)

3/4 cup packed brown sugar

1 can (20 oz) pineapple slices in juice, drained

Approximately 12 maraschino cherries (for garnish)

For the Cake Batter:

1 1/2 cups all-purpose flour

1 cup granulated sugar

1/2 cup unsalted butter, softened (1 stick)

2 large eggs

1/2 cup milk

1 teaspoon vanilla extract

1 teaspoon baking powder

1/2 teaspoon baking soda

1/4 teaspoon salt

Optional: 1/2 teaspoon ground cinnamon (adds a warm, subtle spice)

Instructions

Preheat the Oven: Begin by preheating your oven to 350°F (175°C). Prepare a 9-inch round cake pan by greasing it with non-stick spray or butter. Set it aside for later use.

Prepare the Topping:

- In a medium-sized saucepan over medium heat, melt the 1/2 cup of unsalted butter.

- Once melted, stir in the brown sugar, mixing until it is fully dissolved and the mixture becomes bubbly. Remove the pan from heat.

- Carefully pour this buttery brown sugar mixture evenly into the bottom of the prepared cake pan.

- Neatly arrange the drained pineapple slices over the brown sugar mixture, ensuring they are evenly distributed. Place a maraschino cherry in the center of each pineapple slice to enhance the visual appeal and flavor.

Make the Cake Batter:

- In a large mixing bowl, cream the softened butter and granulated sugar together using an electric mixer until the mixture is light and fluffy.

- Add the eggs to the bowl one at a time, ensuring to beat well after each addition. Then, mix in the milk and vanilla extract until well combined.

- In a separate bowl, whisk together the all-purpose flour, baking powder, baking soda, salt, and optional ground cinnamon.

- Gradually add the dry ingredients to the wet ingredients, mixing gently until just combined. Be careful not to overmix; a few lumps are okay.

Assemble the Cake:

- Carefully pour the cake batter over the arranged pineapple and cherries in the cake pan, using a spatula to spread it evenly across the surface.

Bake:

- Place the cake pan in the preheated oven and bake for 30-35 minutes. The cake is done when a toothpick inserted into the center comes out clean and the edges are lightly golden brown.

Cool and Flip:

- Once baked, remove the cake from the oven and let it cool in the pan for about 10 minutes. This allows it to firm up a bit.

- Carefully invert the cake onto a serving plate. If necessary, tap gently on the pan to help release the cake.

Serve:

- Allow the cake to cool slightly before slicing. It can be served warm or at room temperature. For an extra treat, top with whipped cream or a scoop of vanilla ice cream.

Prep Time, Total Time, Servings: 20 minutes | 55 minutes | 8 servings

- Presentation Tips: Once flipped onto a serving plate, drizzle with additional caramel sauce for a luxurious finish, and garnish with fresh mint leaves for a pop of color. Enjoy!