Sweet Pineapple Upside Down Cake

Indulging in a slice of Tropical Bliss Pineapple Upside Down Cake transports you to sun-kissed beaches and tropical breezes. This delightful dessert combines the rich flavors of caramelized pineapples with a moist, fluffy cake, making it a perfect treat for any occasion. Whether you’re celebrating a birthday, hosting a summer barbecue, or simply looking to brighten up your weeknight dessert, this cake is sure to impress. In this article, we’ll explore the origins of this beloved cake, guide you through a step-by-step recipe, and provide insights into making the perfect pineapple upside down cake that will leave your family and friends craving more.

Transport yourself to a tropical paradise with the exquisite Tropical Bliss Pineapple Upside Down Cake. This delightful dessert features caramelized pineapples atop a light, fluffy cake, perfect for any gathering. With a rich history dating back to the 1920s and a step-by-step recipe, you'll learn how to create this stunning showstopper at home. Discover the secrets behind its irresistible flavor and impressive presentation that will leave family and friends craving more. Enjoy every delicious bite!

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Ingredients

For the Topping:

1/4 cup unsalted butter, melted

1/2 cup brown sugar, packed

1 can (20 oz) sliced pineapple in juice (reserve juice)

Maraschino cherries (optional)

For the Cake:

1 1/2 cups all-purpose flour

1/2 teaspoon baking powder

1 teaspoon baking soda

1/4 teaspoon salt

1/2 cup unsalted butter, softened

1 cup granulated sugar

2 large eggs

1 teaspoon vanilla extract

1/2 cup reserved pineapple juice

1/2 cup buttermilk (or regular milk with 1/2 tsp vinegar)

Instructions

Preheat the Oven: Preheat your oven to 350°F (175°C). Grease and flour a 9-inch round cake pan.

Prepare the Topping: In a small bowl, mix the melted butter and brown sugar until combined. Pour this mixture into the bottom of the prepared cake pan, spreading it evenly.

Arrange Pineapple: Place the drained pineapple slices in a single layer on top of the brown sugar mixture. If desired, place a maraschino cherry in the center of each pineapple ring for added color and flavor.

Mix the Dry Ingredients: In another bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.

Cream the Butter and Sugar: In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy. This should take about 3-4 minutes.

Add Eggs and Vanilla: Beat in the eggs one at a time, mixing well after each addition. Then, add the vanilla extract and mix until combined.

Combine Dry Ingredients and Liquids: Gradually add the dry ingredient mixture to the wet mixture, alternating with the reserved pineapple juice and buttermilk. Begin and end with the dry ingredients, mixing until just combined.

Pour the Batter: Carefully pour the cake batter over the arranged pineapples in the cake pan, smoothing the top with a spatula.

Bake the Cake: Bake in the preheated oven for 35-40 minutes, or until a toothpick inserted into the center comes out clean.

Cool and Flip: Allow the cake to cool in the pan for about 10 minutes. Then, carefully run a knife around the edges and invert it onto a cake plate. Let it cool completely before serving.

Serve: Slice the cake and serve warm or at room temperature. It pairs wonderfully with whipped cream or vanilla ice cream.

Prep Time, Total Time, Servings:

20 min | 60 min | 8 servings