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Imagine the warm sun kissing your skin, the sound of waves gently lapping against the shore, and the sweet scent of tropical fruits wafting through the air. This is the essence captured in the Tropical Bliss Pineapple Upside Down Bundt Cake, a dessert that masterfully combines the vibrant flavors of pineapples and cherries with the moist, rich texture of banana cake. Not only does this cake serve as a feast for the taste buds, but it also dazzles the eyes with its stunning presentation, making it a perfect centerpiece for any gathering.
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Tropical Bliss Pineapple Upside Down Bundt Cake

Indulge in a slice of paradise with our Tropical Bliss Pineapple Upside Down Bundt Cake! This moist banana cake is adorned with caramelized pineapple and cherries, creating a stunning centerpiece for any occasion. Perfect for summer barbecues or festive celebrations, this recipe takes you on a delicious journey to the tropics. Let each bite transport you to a sun-kissed shore. Elevate your dessert game and impress your guests! #PineappleUpsideDownCake #BundtCake #TropicalDesserts #BakingFun #DessertIdeas

Ingredients

_For the Topping:_

1 cup brown sugar

1/4 cup unsalted butter, melted

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

1/2 cup maraschino cherries

_For the Cake:_

2 cups all-purpose flour

1 1/2 teaspoons baking powder

1 teaspoon baking soda

1/2 teaspoon salt

3/4 cup unsalted butter, softened

1 cup granulated sugar

1 cup brown sugar, packed

3 large eggs

1 teaspoon vanilla extract

1 1/2 cups crushed ripe bananas (about 3 medium bananas)

1/2 cup pineapple juice (from reserved juice)

1/2 teaspoon coconut extract (optional)

Instructions

Preheat the Oven:

    Preheat your oven to 350°F (175°C). Grease and flour a 10-cup bundt pan, ensuring it's well-coated for easy release.

      Prepare the Topping:

        In a medium bowl, mix the melted butter and brown sugar until well combined. Pour this mixture into the bottom of the prepared bundt pan. Arrange the pineapple slices over the sugar mixture, placing a maraschino cherry in the center of each pineapple slice. Set aside.

          Make the Cake Batter:

            In a large bowl, whisk together the flour, baking powder, baking soda, and salt. In another bowl, cream the softened butter with the granulated and brown sugars until light and fluffy, about 3-4 minutes.

              Incorporate the Eggs:

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

                  Add Bananas and Juice:

                    Mix in the crushed bananas, pineapple juice, and coconut extract until well combined.

                      Combine Dry and Wet Ingredients:

                        Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix—not a problem here as the bananas will keep it moist!

                          Pour the Batter:

                            Carefully pour the cake batter over the arranged pineapple in the bundt pan, smoothing the top with a spatula.

                              Bake:

                                Bake in the preheated oven for 45-50 minutes, or until a toothpick inserted into the center of the cake comes out clean.

                                  Cool and Flip:

                                    Once baked, let the cake cool in the pan for 10 minutes before inverting it onto a serving plate. Allow the bundt to cool completely.

                                      Serve:

                                        Slice the cake and serve it plain or with a dollop of whipped cream for an extra tropical treat!

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