Description
Pineapple Paradise Cake is a tropical dream come true! This moist, buttery cake features a caramelized pineapple layer that forms at the bottom (which becomes the top when inverted). Perfect for summer parties or when you crave something sweet with a tropical twist, this easy recipe will transport your taste buds to paradise.
Ingredients
Scale
- 2 cups all-purpose flour
- 1 1/2 cups granulated sugar
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, softened
- 3 large eggs
- 1 teaspoon vanilla extract
- 1 cup whole milk
- 1 can (20 oz) pineapple slices in juice
- 1/4 cup brown sugar
- Maraschino cherries for decoration (optional)
Instructions
- Preheat oven to 350°F (175°C). Sift together flour, granulated sugar, baking powder, and salt in a large bowl.
- Add softened butter and mix until coarse crumbs form. Add eggs one at a time, then vanilla. Gradually mix in milk until smooth batter forms.
- Drain pineapple, reserving 1/4 cup juice. Sprinkle brown sugar in 9-inch pan, arrange pineapple slices on top (add cherries if using).
- Pour batter over pineapple layer. Bake 45-50 minutes until toothpick comes out clean. Cool 10 minutes, then invert onto serving plate.
Notes
- For gluten-free version, use gluten-free flour blend with xanthan gum.
- Store covered at room temperature for 2 days or refrigerate for 5 days.
- Freeze without toppings for up to 3 months.
- Add shredded coconut or cinnamon for variations.
- Serve with whipped cream or vanilla ice cream for extra indulgence.
- Prep Time: 20 minutes
- Cook Time: 50 minutes
Nutrition
- Serving Size: 1 slice (1/12 of cake)
- Calories: 280 Kcal
- Sugar: 30g
- Sodium: 150mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 70mg
Keywords: pineapple cake, tropical cake, easy dessert, summer cake, pineapple upside down cake, paradise cake, fruit cake, party dessert