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To make this cake, you need a few key items. Here is what you need: - 1 can (20 oz) pineapple slices in juice, drained (reserve juice) - 1/2 cup unsalted butter, melted - 1 cup packed brown sugar - 1/2 cup granulated sugar - 2 large eggs - 1 teaspoon vanilla extract - 1 1/2 cups all-purpose flour - 2 teaspoons baking powder - 1/2 teaspoon salt - 1/2 cup buttermilk (or 1/2 cup milk mixed with 1/2 tablespoon vinegar) - 1/2 cup shredded coconut

Tropical Delight Pineapple Upside Down Cake

Dive into a slice of paradise with the Tropical Delight Pineapple Upside Down Cake! This easy recipe is packed with sweet pineapple, coconut, and a buttery base that will impress anyone at your table. From essential tips to creative variations, you'll find everything you need to make this delicious cake from scratch. Click through to explore the full recipe and bring a taste of the tropics to your next dessert!
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Ingredients
  

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

1/2 cup unsalted butter, melted

1 cup packed brown sugar

1/2 cup granulated sugar

2 large eggs

1 teaspoon vanilla extract

1 1/2 cups all-purpose flour

2 teaspoons baking powder

1/2 teaspoon salt

1/2 cup buttermilk (or 1/2 cup milk mixed with 1/2 tablespoon vinegar)

1/2 cup shredded coconut

Maraschino cherries (optional, for garnish)

Instructions
 

Preheat your oven to 350°F (175°C). Grease a 9-inch round cake pan and set it aside.

    In a medium mixing bowl, combine the melted butter and brown sugar until well blended. Pour half of this mixture into the greased cake pan as the base.

      Arrange the drained pineapple slices over the brown sugar mixture in the pan, placing a cherry in the center of each pineapple slice if you're using them.

        In a large bowl, cream together granulated sugar and eggs until fluffy. Add in vanilla extract and mix well.

          In another bowl, whisk together flour, baking powder, and salt. Gradually add this dry mixture to the egg mixture, alternating with the reserved pineapple juice and buttermilk. Mix until just combined.

            Gently fold in the shredded coconut to the batter, ensuring an even distribution.

              Pour the batter over the pineapple arrangement in the cake pan. Smooth the top with a spatula.

                Bake for 35-40 minutes or until a toothpick inserted in the center comes out clean.

                  Allow the cake to cool in the pan for 10 minutes before inverting it onto a serving plate.

                    Let the cake cool completely before slicing to help the flavors meld together beautifully.

                      Prep Time: 20 minutes | Total Time: 1 hour | Servings: 8-10

                        - Presentation Tips: Dust with powdered sugar before serving and garnish with additional coconut flakes or fresh mint leaves for a tropical touch. A scoop of vanilla ice cream on the side complements the flavors wonderfully!