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Get ready to embark on a culinary journey to the tropics with the Delightful Pineapple Paradise Bundt Cake. This stunning dessert is not just a feast for the palate but also a visual delight, characterized by its vibrant colors and rich texture. The combination of juicy pineapple, sweet maraschino cherries, and a moist cake base makes it a standout centerpiece for any gathering. Whether you’re hosting a summer barbecue, a birthday party, or simply want to indulge in something special, this bundt cake is sure to steal the show.

Easy Pineapple Upside Down Bundt Cake Recipe

Discover the delightful Pineapple Paradise Bundt Cake, a tropical treat that will wow your guests! This easy-to-make dessert combines juicy pineapple, sweet maraschino cherries, and a moist cake base, perfect for any occasion from summer barbecues to birthdays. Learn how to create this stunning centerpiece that not only tastes amazing but looks beautiful too.
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Ingredients
  

1 cup unsalted butter, softened

1 cup brown sugar, packed

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

10 maraschino cherries

2 cups all-purpose flour

1 ½ cups granulated sugar

1 teaspoon baking powder

1 teaspoon baking soda

½ teaspoon salt

3 large eggs

1 teaspoon vanilla extract

¾ cup buttermilk (or milk with 1 tablespoon vinegar added)

½ cup reserved pineapple juice

Instructions
 

Preheat the Oven: Preheat your oven to 350°F (175°C). Grease and flour a bundt pan thoroughly to prevent sticking.

    Prepare the Topping: In a small saucepan over medium heat, melt ½ cup of butter and stir in brown sugar until dissolved. Pour this mixture into the bottom of the prepared bundt pan, creating a caramel-like base.

      Arrange Pineapple and Cherries: Lay the pineapple slices over the brown sugar mixture, creating a decorative pattern. Place maraschino cherries in the center of each pineapple slice. Set aside.

        Mix Dry Ingredients: In a large bowl, whisk together the flour, baking powder, baking soda, and salt until well combined.

          Cream Butter and Sugar: In another bowl, cream together the remaining ½ cup of softened butter and granulated sugar until light and fluffy.

            Combine Wet Ingredients: Add eggs, vanilla extract, buttermilk, and the reserved pineapple juice to the butter-sugar mixture. Mix until well blended.

              Incorporate the Dry Mixture: Gradually add the dry ingredients to the wet mixture, stirring until just combined. Do not overmix as this can affect the cake’s texture.

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

                  Bake: Bake in the preheated oven for 50-60 minutes, or until a toothpick inserted into the cake comes out clean.

                    Cool and Release: Allow the cake to cool in the pan for about 10-15 minutes. Then, carefully invert it onto a serving plate and let it cool completely.

                      - Prep Time: 20 mins | Total Time: 1 hr 20 mins | Servings: 12-14

                        - Presentation Tips: Once cooled, drizzle a simple glaze made with powdered sugar and pineapple juice over the top for an added touch. Garnish with fresh mint leaves or orange zest for a pop of color!