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Pineapple upside-down cake has long held a special place in the hearts of dessert enthusiasts, celebrated for its sweet, caramelized pineapple topping and tender cake base. This nostalgic treat, which dates back to the early 20th century, has evolved through the years, spawning various adaptations that cater to modern tastes. Among these delightful variations, the Bundt cake twist stands out, offering a unique shape and presentation that transforms a classic dessert into an eye-catching centerpiece for any occasion.

Easy Pineapple Upside Down Bundt Cake Recipe

Elevate your dessert game with this Tropical Paradise Pineapple Upside Down Bundt Cake recipe! Discover how to create a stunning, moist cake topped with caramelized pineapple and cherries that will impress at any gathering. Perfect for summer parties or just a sweet treat at home, this easy-to-follow recipe combines tropical flavors for a delicious experience. Click through to explore the full recipe and bring a taste of paradise to your table!
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Ingredients
  

1 ½ cups all-purpose flour

1 ½ teaspoons baking powder

½ teaspoon baking soda

¼ teaspoon salt

½ cup unsalted butter, softened

1 cup brown sugar, packed

3 large eggs

1 teaspoon vanilla extract

½ cup crushed pineapple, drained

½ cup buttermilk

8-10 pineapple rings (canned or fresh)

Maraschino cherries (for garnish)

Instructions
 

Preheat your oven to 350°F (175°C). Grease a 10-cup Bundt pan thoroughly with cooking spray or softened butter.

    In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set it aside.

      In a large mixing bowl, cream the softened butter and brown sugar together with an electric mixer on medium speed until light and fluffy, about 3-4 minutes.

        Add the eggs one at a time, mixing well after each addition. Then, stir in the vanilla extract.

          Gradually mix in the dry ingredients to the butter mixture, alternating with the buttermilk. Start and end with the dry ingredients. Mix until just combined.

            Stir in the crushed pineapple until evenly distributed.

              Arrange the pineapple rings on the bottom of the prepared Bundt pan, placing maraschino cherries in the center of each ring for a pop of color.

                Pour the batter over the arranged pineapple rings in the Bundt pan, smoothing the top with a spatula.

                  Bake in the preheated oven for 40-45 minutes, or until a toothpick inserted in the center comes out clean.

                    Once baked, remove from the oven and let the cake cool in the pan for 10 minutes. Then, carefully invert the pan onto a serving plate to release the cake.

                      Allow the cake to cool completely before slicing and serving.

                        Prep Time: 20 minutes | Total Time: 1 hour 5 minutes | Servings: 10-12 slices

                          - Presentation Tips: Serve the cake warm, dusted with powdered sugar and a few extra maraschino cherries on the side for added color.