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Pineapple upside down cake is a classic dessert that has charmed its way into the hearts of many with its delightful combination of sweet, caramelized fruit and moist, fluffy cake. This beloved treat is not just a nostalgic favorite; it’s a versatile dessert that effortlessly complements any gathering, be it a summer barbecue, a festive birthday party, or a cozy family dinner. The beauty of the pineapple upside down cake lies in its presentation—flipping it over reveals a stunning display of golden pineapple slices, often adorned with bright red maraschino cherries.
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Tropical Delight Pineapple Upside Down Cake

Indulge in a slice of paradise with this Tropical Delight Pineapple Upside Down Cake! This vibrant twist on the classic recipe features creamy coconut milk and shredded coconut, enhancing the sweet caramelized pineapple and fluffy cake. Perfect for summer gatherings and special occasions, this dessert is both visually stunning and deliciously satisfying. Get ready to impress your guests with this tropical treat! #PineappleUpsideDownCake #TropicalDesserts #BakingJoy #SummerTreats #DeliciousDesserts #CoconutLove #Baking #HomemadeDesserts

Ingredients

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

1/4 cup unsalted butter

1/2 cup brown sugar, packed

1/2 cup granulated sugar

1/2 cup unsweetened coconut milk

1/4 cup pineapple juice (from reserved juice)

2 large eggs

1 teaspoon vanilla extract

1 1/2 cups all-purpose flour

1 teaspoon baking powder

1/2 teaspoon baking soda

1/4 teaspoon salt

1/2 cup shredded coconut (sweetened or unsweetened)

Maraschino cherries (optional, for garnish)

Instructions

Preheat the Oven: Preheat your oven to 350°F (175°C).

    Prepare the Pan: Melt the butter in a round 9-inch cake pan over low heat or in the microwave. Remove from heat and evenly sprinkle the brown sugar onto the melted butter. Arrange the pineapple slices on top and place a cherry in the center of each pineapple slice if desired.

      Mix Wet Ingredients: In a mixing bowl, whisk together the granulated sugar, coconut milk, reserved pineapple juice, eggs, and vanilla extract until well combined.

        Combine Dry Ingredients: In another bowl, sift together the flour, baking powder, baking soda, and salt.

          Combine Wet and Dry Ingredients: Gradually add the dry ingredients to the wet mixture, stirring until just combined. Be careful not to overmix.

            Add Shredded Coconut: Gently fold in the shredded coconut until evenly distributed throughout the batter.

              Pour Batter Over Pineapple: Carefully pour the batter over the arranged pineapple and cherry layer, smoothing the top with a spatula.

                Bake: Place the cake in the preheated oven and bake for 35-40 minutes, or until a toothpick inserted in the center comes out clean.

                  Cool and Flip: Allow the cake to cool in the pan for about 10 minutes. Then, run a knife around the edges to loosen it. Place a serving plate on top and carefully flip the cake onto the plate, tapping gently to release it.

                    Serve: Slice the cake and serve warm or at room temperature. This delightful cake pairs wonderfully with whipped cream or vanilla ice cream!

                      Prep Time: 15 minutes | Total Time: 55 minutes | Servings: 8 slices