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There’s something undeniably nostalgic about Bundt cakes. Their unique shapes and beautifully defined ridges evoke memories of family gatherings, potluck dinners, and kitchen festivities where the aroma of baked goods wafts through the air. Among the myriad of flavors and styles that Bundt cakes can offer, the Pineapple Paradise Bundt Cake stands out as a tropical escape that marries the comforting sweetness of cake with the vibrant flavors of the tropics.

Easy Pineapple Upside Down Bundt Cake Recipe

Indulge in the tropical flavors of the Pineapple Paradise Bundt Cake, a delightful dessert perfect for any occasion! This moist cake combines juicy pineapple and rich coconut, delivering a sweet escape to paradise in every bite. Whether you're celebrating a special event or simply craving something sweet, this recipe is sure to impress. Click through to explore the full recipe and bring this delicious creation to your kitchen today!
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Ingredients
  

1 cup unsalted butter, softened

1 cup brown sugar

1 can (15 oz) pineapple slices in juice, drained (reserve juice)

Maraschino cherries, for garnish (optional)

2 cups all-purpose flour

2 teaspoons baking powder

1/2 teaspoon salt

1 cup granulated sugar

4 large eggs

1 teaspoon vanilla extract

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

1 cup shredded coconut (sweetened or unsweetened)

1 teaspoon coconut extract (optional)

Instructions
 

Preheat the oven to 350°F (175°C). Grease and flour a 10-cup Bundt pan.

    In a medium bowl, mix the flour, baking powder, and salt. Set aside.

      In a large mixing bowl, cream together the softened butter and brown sugar until light and fluffy, about 3-4 minutes.

        Add the eggs one at a time, mixing after each addition, followed by the vanilla extract and coconut extract (if using).

          Gradually add the flour mixture and the pineapple juice, alternating between the two, starting and ending with the flour mixture. Mix until just combined, then fold in the shredded coconut.

            Pour the brown sugar mixture into the bottom of the prepared Bundt pan and arrange the pineapple slices on top, placing a cherry in the center of each slice (if using).

              Carefully spoon the cake batter over the pineapple arrangement, smoothing the top with a spatula.

                Bake in the preheated oven for 45-50 minutes, or until a toothpick inserted into the center comes out clean.

                  Remove from the oven and let the cake cool in the pan for 10 minutes. Invert the cake onto a serving plate, allowing the pineapple to be the top layer.

                    Allow the cake to cool completely before slicing and serving.

                      Prep Time, Total Time, Servings: 20 mins | 1 hour | 10-12 servings

                        - Presentation Tips: Dust the cooled cake with powdered sugar before serving, and serve alongside a scoop of vanilla ice cream or whipped cream for an extra indulgent treat. Decorate with fresh mint leaves for a pop of color!