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Delight in the sweet, tropical flavors of our Tropical Paradise Pineapple Upside Down Cake. This classic dessert combines a moist, buttery cake with caramelized pineapple and cherries, creating a stunning centerpiece for any occasion. The dish not only tantalizes the taste buds but also offers a feast for the eyes, making it a perfect choice for summer gatherings, celebrations, or simply when you're in the mood for a delicious treat.

Sweet Pineapple Upside Down Cake

Experience the bliss of tropical flavors with our Tropical Paradise Pineapple Upside Down Cake. This delightful dessert pairs a moist, buttery cake with caramelized pineapple and vibrant cherries, making it a show-stopping centerpiece for any celebration. Discover the step-by-step guide to creating this nostalgic treat, from selecting the right ingredients to mastering the perfect flip. Serve it warm with whipped cream or ice cream for the ultimate indulgence! Enjoy a slice of paradise today.
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Ingredients
  

For the Topping:

1/2 cup unsalted butter (1 stick)

1 cup brown sugar, packed

1 can (20 oz) sliced pineapple in syrup, drained

Maraschino cherries (about 10-12, for garnish)

For the Cake Batter:

1 1/2 cups all-purpose flour

1 cup granulated sugar

1/2 cup unsalted butter, softened (1 stick)

2 large eggs

1/2 cup whole milk

2 tsp baking powder

1 tsp vanilla extract

1/2 tsp salt

Instructions
 

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

    Prepare the Topping:

      - In a medium saucepan, melt the 1/2 cup of butter over medium heat.

        - Once melted, stir in the brown sugar until it forms a smooth paste. Remove from heat.

          - Pour the mixture into a 9-inch round cake pan, spreading it evenly across the bottom.

            - Arrange the drained pineapple slices in a single layer over the sugar mixture. Place maraschino cherries in the centers of each pineapple slice and around them for garnish.

              Make the Cake Batter:

                - In a large bowl, cream together the 1/2 cup softened butter and 1 cup granulated sugar until light and fluffy.

                  - Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.

                    - In a separate bowl, combine the flour, baking powder, and salt. Gradually add this dry mixture to the creamed mixture, alternating with the milk, beginning and ending with the dry mixture. Mix until just combined. Do not overmix.

                      Assemble the Cake:

                        - Pour the cake batter over the prepared pineapple topping in the cake pan, spreading it evenly.

                          Bake:

                            - Bake in the preheated oven for 35-40 minutes, or until a toothpick inserted in the center comes out clean.

                              Cool and Flip:

                                - Allow the cake to cool in the pan for about 10 minutes. Then, carefully run a knife around the edges to loosen it. Place a serving platter over the top of the cake pan and invert the pan to release the cake onto the platter. Tap gently to ensure it's released completely.

                                  Serve:

                                    - Serve warm or at room temperature. For an extra treat, serve it with a dollop of whipped cream or a scoop of vanilla ice cream.

                                      Prep Time, Total Time, Servings:

                                        15 minutes | 55 minutes | Serves 8-10