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- 1 can (20 oz) sliced pineapple, drained - 1/2 cup unsalted butter - 1 cup brown sugar, packed - 1 cup all-purpose flour - 1 cup granulated sugar - 3/4 cup buttermilk - 1/4 cup unsweetened coconut milk - 2 large eggs - 1 teaspoon vanilla extract - 1 1/2 teaspoons baking powder - 1/2 teaspoon baking soda - 1/4 teaspoon salt - Maraschino cherries (optional, for garnish) - Shredded coconut (for garnish, optional)

Tropical Delight Pineapple Upside Down Cake

Brighten your day with this delightful Tropical Delight Pineapple Upside Down Cake! This easy recipe combines juicy pineapple, rich buttery cake, and a caramelized brown sugar base for a tropical treat everyone will love. Perfect for baking enthusiasts and dessert lovers, you'll be guided step-by-step to ensure your cake comes out perfectly every time. Click to explore the full recipe and make this delicious cake at home!
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Ingredients
  

1 can (20 oz) sliced pineapple, drained

1/2 cup unsalted butter

1 cup brown sugar, packed

1 cup all-purpose flour

1 cup granulated sugar

3/4 cup buttermilk

1/4 cup unsweetened coconut milk

2 large eggs

1 teaspoon vanilla extract

1 1/2 teaspoons baking powder

1/2 teaspoon baking soda

1/4 teaspoon salt

Maraschino cherries (optional, for garnish)

Shredded coconut (for garnish, optional)

Instructions
 

Preheat the Oven: Preheat your oven to 350°F (175°C).

    Prepare the Pan: In a 9-inch round cake pan, melt the butter in the oven. Once melted, remove from the oven and add the brown sugar evenly across the bottom of the pan. Arrange the pineapple slices on top and place a maraschino cherry in the center of each slice if desired.

      Mix the Wet Ingredients: In a large mixing bowl, combine the buttermilk, coconut milk, eggs, and vanilla extract. Whisk together until well blended.

        Combine Dry Ingredients: In another bowl, whisk together the flour, granulated sugar, baking powder, baking soda, and salt until combined.

          Combine Both Mixtures: Gradually add the dry mixture to the wet mixture, stirring gently until just combined and no lumps remain. Be careful not to overmix.

            Pour the Batter: Pour the batter over the pineapple and brown sugar layer in the prepared pan, smoothing the top with a spatula.

              Bake: Bake for 35-40 minutes or until the top is golden brown and a toothpick inserted into the center comes out clean.

                Cool and Flip: Let the cake cool in the pan for about 10 minutes before carefully inverting it onto a serving plate.

                  Serve and Garnish: Allow the cake to cool slightly before serving. For added flavor and decoration, sprinkle shredded coconut on top.

                    Prep Time: 20 minutes | Total Time: 1 hour | Servings: 8