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Imagine a warm, sun-soaked day, the sweet scent of ripe pineapples filling the air, and the joy of sharing a delectable dessert with family and friends. The Tropical Bliss Pineapple Upside Down Bundt Cake captures this essence perfectly. This delightful cake combines the nostalgic charm of an upside-down cake with the tropical flavors of fresh pineapple and buttery sweetness. It's not just a dessert; it's an experience that takes you straight to a summer paradise with each bite.

Easy Pineapple Upside Down Bundt Cake Recipe

Experience a tropical paradise with the Tropical Bliss Pineapple Upside Down Bundt Cake Recipe! This delightful dessert combines the sweetness of ripe pineapple with a buttery, fluffy cake, perfect for any occasion. Learn how to beautifully arrange your fruit and create a stunning presentation that will impress your guests. Get ready to bake and share this unforgettable treat that captures the essence of summer in every bite. Click through for the full recipe and enjoy a taste of bliss!
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Ingredients
  

1/2 cup unsalted butter, melted

1 cup brown sugar, packed

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

Maraschino cherries (for garnish)

2 cups all-purpose flour

1 cup granulated sugar

1 tablespoon baking powder

1/2 teaspoon salt

1 teaspoon vanilla extract

3 large eggs

1 cup buttermilk (or milk with 1 tablespoon vinegar)

1/2 teaspoon ground cinnamon

Instructions
 

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

    Prepare the Topping: In a small bowl, mix melted butter with brown sugar until combined. Pour this mixture evenly into the bottom of the greased Bundt pan.

      Arrange Pineapple and Cherries: Place the pineapple slices over the brown sugar mixture. You can cut the slices in halves or quarters to fit better if necessary. Place a cherry in the center of each pineapple slice for a decorative touch.

        Mix the Batter: In a large mixing bowl, whisk together the flour, granulated sugar, baking powder, salt, and cinnamon.

          Combine Wet Ingredients: In a separate bowl, whisk together the vanilla, eggs, and buttermilk until smooth. Pour this mixture into the dry ingredients and stir until just combined, being careful not to overmix.

            Pour Batter into the Pan: Gently pour the batter over the pineapple arrangement in the Bundt pan, using a spatula to spread it evenly.

              Bake: Bake in the preheated oven for 40-50 minutes, or until a toothpick inserted into the center of the cake comes out clean.

                Cool and Invert: Let the cake cool in the pan for about 10-15 minutes. Then carefully invert it onto a serving plate, tapping the pan lightly to release the cake.

                  Serve: Allow the cake to cool completely before slicing and serving.

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