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Imagine a cake that whisks you away to a sun-kissed beach with every slice—a cake that embodies the essence of summer, even on the dreariest of days. Enter the Pineapple Paradise Bundt Cake, a delightful and visually stunning dessert that transports you to a tropical paradise with every bite. This cake is not just a feast for the taste buds; it’s a sensational experience that combines rich flavors, a moist texture, and an eye-catching presentation. Whether you're hosting a family gathering, celebrating a special occasion, or simply treating yourself to a slice of sunshine, this Bundt cake is the perfect addition to any dessert table.

Easy Pineapple Upside Down Bundt Cake Recipe

Indulge in the taste of summer with our Pineapple Paradise Bundt Cake, a delightful dessert that combines moist cake and the vibrant flavor of pineapple. Perfect for any occasion, this cake features a luscious glaze and a stunning presentation that will impress your guests. Discover the step-by-step recipe and tips for creating this tropical delight that evokes sun-soaked memories. Click to explore and bring paradise to your kitchen today!
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Ingredients
  

1 cup unsalted butter, softened

1 cup brown sugar, packed

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

10 maraschino cherries

2 cups all-purpose flour

1 ½ teaspoons baking powder

½ teaspoon baking soda

½ teaspoon salt

1 cup granulated sugar

3 large eggs

1 teaspoon vanilla extract

½ cup pineapple juice (from the drained pineapple)

½ cup sour cream

Instructions
 

Preheat your oven to 350°F (175°C). Grease and flour a 10-cup Bundt pan thoroughly to ensure easy release later.

    In a small saucepan over medium heat, melt the butter and brown sugar together, stirring until it forms a smooth mixture. Pour this into the bottom of the prepared Bundt pan.

      Arrange the drained pineapple slices on top of the butter mixture, and tuck a maraschino cherry in the center of each pineapple slice.

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

          In a large bowl, using an electric mixer, cream the granulated sugar and softened butter until light and fluffy.

            Add the eggs one at a time, mixing well after each addition, followed by the vanilla extract.

              Alternately add the dry flour mixture and the pineapple juice to the butter mixture, starting and ending with the flour. Mix until just combined.

                Finally, fold in the sour cream gently until incorporated.

                  Pour the batter over the pineapple and brown sugar layer in the Bundt pan. Smooth the top with a spatula.

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

                      Remove the pan from the oven and allow it to cool for about 10 minutes before inverting the cake onto a serving platter.

                        Prep Time, Total Time, Servings: 20 min | 1 hr 10 min | 12 servings

                          - Presentation Tips: Dust the cooled cake lightly with powdered sugar, and serve with whipped cream or vanilla ice cream on the side for added indulgence. You could also garnish with extra pineapple slices and cherries on top for a vibrant touch!