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Indulging in a slice of Tropical Delight: Pineapple Upside Down Bundt Cake is like taking a mini-vacation to a sun-soaked beach. This cake combines the sweetness of crushed pineapple with the rich flavors of brown sugar and buttery goodness, all encased in a beautifully baked bundt form. Perfect for gatherings, celebrations, or a delightful family dessert, this recipe will satisfy your sweet tooth while transporting your taste buds to a tropical paradise.

Easy Pineapple Upside Down Bundt Cake Recipe

Experience a taste of paradise with our Tropical Delight: Pineapple Upside Down Bundt Cake recipe! This moist and flavorful cake combines crushed pineapple with rich brown sugar and buttery goodness, perfect for any celebration. Easy to make and visually stunning, it’s sure to impress your family and friends. Click through to explore the step-by-step guide and discover tips to elevate your baking game. Indulge in this delicious tropical treat today!
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Ingredients
  

1 can (20 oz) crushed pineapple, drained (reserve the juice)

1/2 cup unsalted butter, melted

1 cup packed brown sugar

1/2 teaspoon cinnamon

2 cups all-purpose flour

1 tablespoon baking powder

1/2 teaspoon salt

1/2 cup granulated sugar

1/2 cup pineapple juice (from the reserved juice)

3 large eggs

1 teaspoon vanilla extract

1 cup maraschino cherries, drained

Instructions
 

Preheat Oven: Preheat your oven to 350°F (175°C). Grease a 10-inch bundt pan thoroughly with non-stick cooking spray or butter.

    Prepare Topping: In a medium bowl, combine the melted butter, brown sugar, and cinnamon. Mix until smooth. Pour this mixture evenly into the bottom of the prepared bundt pan.

      Arrange Pineapple and Cherries: Spread the drained crushed pineapple evenly over the brown sugar mixture. Gently press the pineapple down. Place the maraschino cherries in the spaces among the pineapple to create a colorful pattern.

        Make the Batter: In a large mixing bowl, whisk together flour, baking powder, and salt. In a separate bowl, combine the granulated sugar and eggs. Beat until light and foamy, about 2 minutes.

          Combine Ingredients: Add the reserved pineapple juice and vanilla extract to the sugar-egg mixture. Gradually stir in the dry ingredients until just combined; avoid over-mixing.

            Pour Batter: Carefully pour the batter over the prepared pineapple and cherries in the bundt pan, making sure to cover them completely.

              Bake: Place the bundt pan in the preheated oven and bake for 40-45 minutes or until a toothpick inserted into the cake comes out clean.

                Cool & Flip: Allow the cake to cool in the pan for about 10 minutes. Carefully run a knife around the edges to loosen, then invert the bundt pan onto a serving plate to remove the cake. The pineapple and cherry topping will be beautifully displayed.

                  Serve: Allow the cake to cool completely before slicing.

                    Prep Time: 20 minutes | Total Time: 1 hour | Servings: 12