Boozy Coconut Pineapple Upside-Down Bundt Cake🥥🍍

Boozy Coconut Pineapple Upside-Down Bundt Cake
I wanted to make a special treat for Mother's Day this year and came up with this cake. Pineapple upside down cake is one of my favorites but I wanted to make something a little different and a little more fun than the traditional kind. I decided to take one of my favorite Bundt cake recipes and make a couple of changes to it. This cake starts with a buttery rich Bunt cake paired with the traditional pineapple upside down cake ingredients of pineapple, maraschino cherries, and caramelized butter and brown sugar. It also has coconut and a sweet coconut rum glaze that pairs well with the other flavors and gives it more of a fun tropical twist and flavor! I chose to add alcohol to my cake and glaze for an added dimension of flavor but you don't have to!
#boozybundtcake #coconutpineapplecake #cocnutpineappleupsidedowncake
Boozy Peach Upside-Down Bundt Cake:
https://youtu.be/Y2KB6clJfCM
Cake ingredients:
1 20 oz can of pineapple tidbits (I used tidbits because that is what I had on hand but rings would work just as well or better)
8 oz can of crushed pineapple (I used about half of the can of tidbits which was about 8 oz and it worked but the crushed would work better for inside the batter)
Maraschino cherries
1 3/4 cups softened butter (divided into 1 1/2 and 1/4 cup)
8 oz softened cream cheese
2 cups, packed, light brown sugar (separated into 1 1/2 and 1/2 cup)
1 1/2 cup granulated sugar
2 cups sweetened coconut flakes, divided
3 cups flour
6 large eggs
2 ounces or 1/4 cup alcohol of your choice or juice
1 tsp vanilla
1 1/2 tsp baking powder
1/2 tsp salt

Heat 1/4 cup butter in small saucepan on medium heat until melted, add 1/2 cup brown sugar and 1/2 cup coconut and stir until sugar is dissolved. Pour mixture into bottom of a well greased bundt pan. Place maraschino cherries on top followed by half of the can of tidbits or about 6 pineapple rings.
In a mixer, mix together cream cheese and 1 1/2 cup butter until combined. Add remaining sugars and beat for 3 to 4 minutes or until slightly fluffy. Beat in eggs, one at a time, until yolks disappear. Add vanilla and mix. Fold in remaining coconut and 8 oz can of crushed pineapple or remaining tidbits. Combine flour and salt in a separate bowl. Slowly add about 1/3 of flour mixture to butter mixture and mix in, then add half of your alcohol. Mix in more flour then remaining alcohol followed by remaining flour. Mix until all incorporated. Carefully spoon batter over pineapple in bundt pan, smooth top. Bake at 325 for 80-85 minutes or until toothpick inserted in cake comes out clean. When done, let set in pan for 20-25 minutes then remove cake from pan onto a cooling rack and let sit until completely cool.
Icing ingredients:
About 2 1/2 cups powdered sugar
1/2 tsp vanilla
2 oz pineapple juice or 1/4 cup
2 oz or 1/4 cup alcohol of choice or more juice
You can also just use 3 oz of milk for the liquid instead of juice or alcohol
Mix all together until smooth and drizzle over completely cooled cake, enjoy!🥥🍍
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Видео Boozy Coconut Pineapple Upside-Down Bundt Cake🥥🍍 канала AliciaLynn