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If you're in search of a show-stopping dessert that perfectly embodies the essence of a tropical getaway, look no further than the Tropical Bliss Pineapple Upside Down Bundt Cake. This delightful cake captures the vibrant flavors of fresh pineapple and creamy coconut, creating a harmonious blend that transports your taste buds to sun-drenched shores. The cake's visual appeal is equally compelling; the Bundt pan gives it an elegant shape that's perfect for gatherings, celebrations, or simply to treat yourself and your loved ones.

Tropical Bliss Pineapple Upside Down Bundt Cake

Treat yourself to a slice of paradise with this Tropical Bliss Pineapple Upside Down Bundt Cake! Bursting with vibrant pineapple and a hint of coconut, this moist cake is topped with a delicious caramelized layer of brown sugar and butter. Perfect for summer gatherings or any special occasion, it's easy to make and sure to impress. Serve it plain or topped with coconut cream for a delightful twist. Bake your way to tropical bliss today!
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Ingredients
  

For the Pineapple Topping:

1 can (20 oz) pineapple slices in juice, drained

½ cup brown sugar

¼ cup unsalted butter, melted

Maraschino cherries (optional, for garnish)

For the Cake:

2 cups all-purpose flour

1½ tsp baking powder

½ tsp baking soda

¼ tsp salt

¾ cup unsalted butter, softened

1 cup granulated sugar

2 large eggs

1 tsp vanilla extract

1 cup coconut milk

½ cup shredded sweetened coconut

½ cup crushed pecans (optional for added texture)

Instructions
 

Preheat the Oven: Preheat your oven to 350°F (175°C). Grease a Bundt pan with cooking spray or butter, ensuring it’s well coated to prevent sticking.

    Prepare the Pineapple Topping: In a medium bowl, combine melted butter and brown sugar. Stir until well blended. Pour this mixture into the bottom of the greased Bundt pan. Arrange pineapple slices over the brown sugar mixture, placing a cherry in the center of each slice, if using.

      Make the Cake Batter: In a large mixing bowl, whisk together the flour, baking powder, baking soda, and salt. In a separate bowl, cream the softened butter and granulated sugar until light and fluffy. Beat in the eggs one at a time, then add the vanilla extract.

        Combine Ingredients: Gradually mix the dry ingredients into the wet mixture, alternating with the coconut milk. Stir in the shredded coconut and crushed pecans until just combined. Avoid over-mixing for a tender cake.

          Fill the Bundt Pan: Carefully pour the cake batter over the pineapple topping in the Bundt pan. Smooth the top with a spatula.

            Bake the Cake: Place the Bundt pan in the preheated oven and bake for 50-60 minutes, or until a toothpick inserted into the cake comes out clean.

              Cool the Cake: Once done, remove the cake from the oven and let it cool in the pan for about 10-15 minutes. This allows it to set up slightly.

                Invert and Serve: Carefully invert the Bundt pan onto a serving platter. Gently tap the pan to release the cake. Allow it to cool completely before slicing.

                  Garnish and Enjoy: Serve the Tropical Bliss Pineapple Upside Down Bundt Cake as is, or with a drizzle of coconut cream or whipped cream for an extra tropical flair!

                    Prep Time: 20 min | Total Time: 1 hr 20 min | Servings: 12