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Moist Tropical Pineapple Upside Down Bundt Cake

moist tropical pineapple upside down bundt cake - featured image
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A bright and comforting pineapple upside down bundt cake with a tropical twist of coconut and vanilla, perfect for summer and easy to make with pantry staples.

Ingredients

Scale
  • 1/2 cup (115g) unsalted butter, melted
  • 3/4 cup (150g) packed light brown sugar
  • 1 can (about 20 oz / 567g) pineapple slices or chunks, drained
  • Optional: Maraschino cherries for garnish
  • 2 1/2 cups (315g) all-purpose flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup (226g) unsalted butter, softened
  • 1 1/2 cups (300g) granulated sugar
  • 3 large eggs
  • 1 teaspoon pure vanilla extract
  • 1/2 teaspoon coconut extract (optional)
  • 1 cup (240ml) buttermilk
  • 1/2 cup (45g) shredded sweetened coconut

Instructions

  1. Preheat oven to 350°F (175°C). Brush bundt pan with melted butter, sprinkle brown sugar evenly over bottom and sides, arrange pineapple slices on top. Set aside.
  2. In a medium bowl, sift together flour, baking powder, baking soda, and salt. Set aside.
  3. In a large bowl, beat softened butter and granulated sugar on medium-high speed until light and fluffy, about 3-4 minutes.
  4. Beat in eggs one at a time, then stir in vanilla and coconut extracts until smooth.
  5. Reduce mixer speed to low. Add dry ingredients in three parts, alternating with buttermilk in two parts, beginning and ending with dry ingredients. Mix each addition just until combined.
  6. Fold in shredded coconut with a spatula.
  7. Pour batter evenly over pineapple layer in bundt pan and smooth top gently.
  8. Bake for 50-60 minutes or until a toothpick inserted near the center comes out clean.
  9. Cool cake in pan on wire rack for 15-20 minutes. Run a knife around edges to loosen, invert onto serving plate carefully.
  10. Let cool completely before slicing.

Notes

Use room temperature ingredients for best texture. Let cake cool before inverting to prevent sticking. For dairy-free, substitute butter with coconut oil and buttermilk with coconut milk. Fresh pineapple can be used if well drained. To prevent sticking, butter pan generously and sprinkle sugar evenly.

Nutrition

Keywords: pineapple upside down cake, bundt cake, tropical cake, pineapple cake, coconut cake, summer dessert, easy cake recipe

Find it online: https://avabowls.com/moist-tropical-pineapple-upside-down-bundt-cake-recipe-easy-and-perfect-for-summer/