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Pineapple upside down cake has been a beloved dessert for generations, evoking feelings of nostalgia and warmth for many. This delightful dessert, with its sweet, caramelized pineapple topping and moist cake base, brings back memories of family gatherings, potlucks, and festive occasions. Its unique presentation, where the cake is flipped upside down to reveal a stunning display of pineapple rings and cherries, makes it an eye-catching centerpiece on any dessert table.

Sweet Pineapple Upside Down Cake

Discover the Tropical Bliss Pineapple Upside Down Cake, a deliciously vibrant twist on the classic dessert! This eye-catching cake features caramelized pineapple rings and cherries atop a moist, tender crumb infused with tropical flavors like coconut and a hint of rum. Perfect for summer barbecues or family celebrations, this cake not only tastes amazing but also brings back fond memories of special gatherings. Master the baking process and elevate your dessert game with this delightful treat!
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Ingredients
  

For the Topping:

1/2 cup unsalted butter (1 stick)

1 cup packed brown sugar

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

Maraschino cherries (about 10-12, optional)

For the Cake Batter:

2 cups all-purpose flour

1 1/2 tsp baking powder

1/2 tsp baking soda

1/4 tsp salt

3/4 cup granulated sugar

1/2 cup unsalted butter, softened

2 large eggs

1 tsp vanilla extract

1 cup reserved pineapple juice (can add water to make 1 cup if needed)

Instructions
 

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

    Prepare the Topping:

      - In a medium saucepan over low heat, melt 1/2 cup of butter. Once melted, stir in the brown sugar until well combined and dissolved.

        - Remove from heat and pour the mixture into a 9x13 inch baking pan, spreading it evenly.

          - Arrange the drained pineapple slices on the brown sugar mixture. Add a maraschino cherry in the center of each pineapple slice for a pop of color if desired.

            Make the Cake Batter:

              - In a bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.

                - In a large mixing bowl, beat together 1/2 cup of softened butter and 3/4 cup of granulated sugar until creamy and light in color (about 2-3 minutes).

                  - Add in the eggs one at a time while mixing until well incorporated. Mix in the vanilla extract.

                    - Gradually add the dry flour mixture alternately with the reserved pineapple juice, starting and ending with the flour. Mix until just combined, being careful not to overmix.

                      Pour and Bake:

                        - Carefully pour the cake batter over the pineapple slices in the prepared pan.

                          - Bake in the preheated oven for 40-45 minutes, or until a toothpick inserted in the center comes out clean.

                            Cool and Flip:

                              - Once baked, let the cake cool in the pan for about 10 minutes. Then, carefully run a knife around the edges to loosen it. Place a large serving platter over the cake and invert it to release the cake. Gently lift off the pan.

                                Serve and Enjoy:

                                  - Allow the cake to cool for a few more minutes before slicing. Serve warm or at room temperature, perhaps with a dollop of whipped cream or a scoop of vanilla ice cream for an extra treat.

                                    Prep Time, Total Time, Servings: 20 mins | 1 hr | 12 servings