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Imagine a warm slice of cake, infused with the bright flavors of the tropics, melting deliciously in your mouth. The Tropical Bliss Pineapple Upside Down Bundt Cake is not just a dessert; it’s an experience that encapsulates the essence of a sunny getaway. This delightful twist on the classic pineapple upside-down cake combines moist cake layers with the tropical sweetness of pineapple, creamy coconut, and crunchy macadamia nuts, transporting you to an island paradise with every bite.

Tropical Bliss Pineapple Upside Down Bundt Cake

Transport your taste buds to a tropical paradise with this Tropical Bliss Pineapple Upside Down Bundt Cake! This delightful dessert combines moist cake with sweet caramelized pineapples, crunchy macadamia nuts, and a hint of coconut. Perfect for celebrations or a simple treat, its stunning presentation will impress your guests. Dive into this easy recipe and enjoy every slice of paradise! #PineappleUpsideDownCake #BundtCake #TropicalDesserts #Baking #SweetTreats
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Ingredients
  

For the Topping:

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

1 cup brown sugar

1/2 cup unsalted butter, melted

Maraschino cherries (optional, for decoration)

For the Batter:

2 cups all-purpose flour

1 1/2 cups granulated sugar

1/2 cup unsalted butter, softened

1 cup sour cream

3 large eggs

1 teaspoon vanilla extract

1 teaspoon baking powder

1/2 teaspoon baking soda

1/4 teaspoon salt

1/2 cup shredded coconut (unsweetened)

1/2 cup crushed macadamia nuts (optional)

Instructions
 

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

    Prepare the Topping: In a medium bowl, combine the melted butter and brown sugar until smooth. Pour this mixture evenly into the bottom of a greased Bundt pan.

      Arrange the Pineapple: Lay the drained pineapple slices on top of the brown sugar mixture in a circular pattern. If desired, place a maraschino cherry in the center of each pineapple ring.

        Mix the Batter: In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy. Add the eggs, one at a time, mixing well after each addition. Stir in the vanilla extract.

          Combine Dry Ingredients: In another bowl, whisk together the flour, baking powder, baking soda, and salt.

            Combine Mixtures: Gradually add the dry ingredients to the wet mixture, alternating with the sour cream. Mix until just combined. Fold in the shredded coconut and crushed macadamia nuts (if using).

              Bake the Cake: Pour the batter over the arranged pineapple slices in the Bundt pan. Bake in the preheated oven for 45-50 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 10-15 minutes. Then, carefully invert it onto a serving plate while it is still warm to let the topping ooze over the cake.

                  Serve: Let the cake cool completely before slicing. Serve with whipped cream or vanilla ice cream for an extra tropical delight!

                    Prep Time: 20 minutes | Total Time: 1 hour 10 minutes | Servings: 12 slices