Pineapple Coconut Upside Down Cake
A tropical dessert featuring caramelized pineapple rings and shredded coconut, creating a moist and flavorful cake that's perfect for any occasion.
Ingredients
Cake Base
- 1 box yellow cake mix (plus ingredients listed on the box, typically eggs, oil, and water)
- 1/2 cup unsalted butter, melted
- 1 cup packed brown sugar
- 1 can 20 oz pineapple rings, drained (reserve the juice)
- 1/2 cup sweetened shredded coconut
- 1/4 cup maraschino cherries (optional, for decoration)
- 1 teaspoon vanilla extract
- 1/2 teaspoon coconut extract (optional, for enhanced flavor)
Instructions
Preparation
- Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking pan or a large cast-iron skillet with non-stick spray or butter.
- In a small bowl, mix the melted butter and brown sugar until well combined. Pour this mixture into the prepared pan, spreading it evenly across the bottom.
- Arrange the pineapple rings over the butter-sugar mixture in a single layer. Place a maraschino cherry in the center of each pineapple ring if desired.
- Sprinkle the shredded coconut evenly over the pineapple.
Baking
- In a large mixing bowl, prepare the cake mix according to the package instructions, using the reserved pineapple juice in place of some or all of the water for extra flavor.
- Add the vanilla and coconut extracts if using, and mix until smooth.
- Gently pour the cake batter over the pineapple and coconut layer, spreading it evenly with a spatula to cover all the fruit.
- Place the pan in the preheated oven and bake for 40-45 minutes, or until a toothpick inserted into the center of the cake comes out clean.
Serving
- Allow the cake to cool in the pan for about 10 minutes. Then, carefully invert the cake onto a serving platter.
- Let it sit for a minute before lifting the pan to allow the caramelized topping to release.
- Slice and serve warm or at room temperature. Enjoy the tropical flavors!
Notes
Use fresh pineapple for the best flavor. Don't overmix the batter to ensure a tender cake. Make sure the butter-sugar mixture covers the entire bottom of the pan for consistent caramelization.