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Every year my sweet husband has one request for his birthday. Pineapple Upside Down Cake. This request didn’t happen until we were a few years into our marriage and then once he asked, it became an annual birthday tradition. I honestly don’t think I make this any other time of the year. My ability to make a cake like this has definitely gotten better over the years but I can tell you I have flipped that cake at the end and watched the whole thing slide onto the floor. I think I was pregnant when that happened and I was a mess. I’m pretty sure I sat on the floor in tears eating cake off of a pot holder. Not my finest moment.
A couple of years ago I got an idea and a little Pinspiration to make it as a Bundt cake. In my mind that seemed easier to flip and I didn’t want to relive the slow motion slide I experienced and burning my hand too. I think I also was doing a product review for the pan itself so we all lucked out with a random cake! The Bundt style was a winner in my book. This cake is a show stopper, the sliced pineapple and cherries just make it look like you spent hours making it.
To tell you the truth, it couldn’t be easier. Sure you could bake that cake from scratch, but I do love a good boxed cake mix. Get a little fancy and substitute the juice from the can of pineapple for the water and you have an over the top sweet delicious cake. I’ve never been a fan of the pineapple flavored cakes, those always seem too artificial to me. You can easily whip this up for a dinner party, pot luck or in my case a very happy birthday treat.
Here is to many more years of yummy cakes ahead for my birthday boy!