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If you're looking for a dessert that beautifully captures the essence of tropical flavors while also serving as a stunning centerpiece for your table, look no further than the Tropical Delight Pineapple Upside Down Cake. This delightful cake combines the sweetness of ripe pineapples with rich buttery cake, creating a harmonious blend of flavors and textures that transport you to a sun-soaked paradise with each bite. Whether you're hosting a birthday party, celebrating a special occasion, or simply indulging in a sweet treat, this cake is sure to impress your guests and tantalize their taste buds.

Tropical Delight Pineapple Upside Down Cake

Indulge in a slice of paradise with this Tropical Delight Pineapple Upside Down Cake! This easy-to-make dessert features a buttery brown sugar base topped with sweet pineapple slices and optional maraschino cherries. Bursting with flavor, this cake is perfect for any occasion. It's simple enough for beginners, taking just 15 minutes to prep and 40-45 minutes to bake. Serve it warm or at room temperature for a delightful tropical treat that pairs wonderfully with whipped cream or ice cream!
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Ingredients
  

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

1/2 cup unsalted butter (1 stick)

1 cup brown sugar (packed)

1/2 cup maraschino cherries (optional)

1 1/2 cups all-purpose flour

1 cup granulated sugar

1/2 cup milk (or pineapple juice)

2 large eggs

1 tablespoon vanilla extract

1 teaspoon baking powder

1/2 teaspoon baking soda

1/4 teaspoon salt

1/2 teaspoon ground cinnamon

1 teaspoon rum extract (optional for that tropical flair)

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 preheating oven. Once melted, carefully remove the pan and sprinkle the brown sugar evenly over the melted butter.

      Arrange pineapples and cherries: Lay the pineapple slices over the brown sugar mixture, creating a decorative pattern. Place a maraschino cherry in the center of each pineapple slice if desired.

        Mix the batter: In a large mixing bowl, combine the flour, granulated sugar, baking powder, baking soda, salt, and cinnamon. In another bowl, whisk together the milk (or reserved pineapple juice), eggs, vanilla extract, and rum extract (if using). Add the wet ingredients to the dry ingredients and mix until just combined. Be careful not to overmix.

          Pour the batter: Carefully pour the batter over the arranged pineapples and cherries in the cake pan, spreading it evenly.

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

              Cool and flip: Let the cake cool in the pan for about 10 minutes, then run a knife around the edges to loosen it. Carefully invert the cake onto a serving platter, allowing the pineapples and cherries to cascade down over the top.

                Serve: Serve warm or at room temperature, optionally with whipped cream or vanilla ice cream for an extra tropical treat!

                  Prep Time: 15 minutes | Total Time: 1 hour | Servings: 8 slices