Sweet Pineapple Upside Down Cake

Pineapple upside down cake is a beloved dessert that brings a touch of nostalgia and tropical flair to any occasion. Its origins can be traced back to the early 20th century, when canned pineapple became widely available and the recipe gained immense popularity. Today, the Tropical Bliss Pineapple Upside Down Cake stands out not only as a delicious treat but also as a stunning centerpiece for any gathering. With its vibrant arrangement of juicy pineapple slices and bright red cherries resting atop a moist, buttery cake, it's easy to see why this dessert has captured the hearts of many.

Sweet Pineapple Upside Down Cake

Discover the joy of baking with the Tropical Bliss Pineapple Upside Down Cake! This nostalgic dessert combines sweet, caramelized pineapple and fluffy cake, perfect for any occasion. Originally popularized in the 1920s, this vibrant cake remains a favorite for celebrations and family dinners. Follow our easy, step-by-step guide to craft this stunning centerpiece that promises to elevate your gatherings. Enjoy the delightful flavors and memories with every slice!

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Ingredients

For the Topping:

1/4 cup unsalted butter, melted

1/2 cup packed brown sugar

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

Maraschino cherries (optional, for garnish)

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 use regular milk with 1/2 teaspoon vinegar added)

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 butter and dusting it lightly with flour.

Prepare the Topping: In a small mixing bowl, combine the melted butter and brown sugar. Stir until the mixture is smooth and well blended. Pour this delicious mixture into the bottom of your prepared cake pan, making sure to spread it evenly across the surface.

Arrange Pineapple: Drain the pineapple slices and carefully place them in a single layer over the brown sugar mixture in the pan. If desired, place a maraschino cherry in the center of each pineapple slice to add a pop of color and sweetness.

Mix the Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt. Set this mixture aside for later use.

Cream the Butter and Sugar: In a large mixing bowl, use an electric mixer to cream the softened butter and granulated sugar together until the mixture is light and fluffy, which should take approximately 3-4 minutes.

Add Eggs and Vanilla: Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next. Follow this by adding the vanilla extract, mixing until just combined.

Combine Dry Ingredients with Liquid: Gradually add the flour mixture to the butter and sugar mixture, alternating with the reserved pineapple juice and buttermilk. Start and finish with the dry ingredients; mix until everything is just combined to avoid overmixing.

Pour the Batter: Carefully pour the prepared cake batter over the arranged pineapple slices in the cake pan. Use a spatula to smooth the top of the batter so that it is even.

Bake the Cake: Place the cake in the preheated oven and bake for 35-40 minutes. The cake is done when a toothpick inserted into the center comes out clean.

Cool and Flip: Once baked, remove the cake from the oven and allow it to cool in the pan for about 10 minutes. After cooling, run a knife along the edges of the pan to loosen the cake, then invert it onto a cake plate to release it. Allow it to cool completely before slicing.

Serve: Slice your delightful cake and serve it warm or at room temperature. It pairs beautifully with a dollop of whipped cream or a scoop of vanilla ice cream for an extra treat.

Prep Time, Total Time, Servings: 20 min | 60 min | Serves 8