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Pineapple Coconut Upside Down Cake


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  • 1 cp softened butter - divided
  • 1 cp brown sugar
  • 1/2 tsp ginger
  • 1 (20 oz) can pineapple slices, reserving 1 cp juice
  • 1/2 jar maraschino cherries
  • 1 box yellow cake mix
  • 2 eggs
  • 1/2 cp shredded coconut


Servings 1
Adapted from


Step 1

Preheat oven 350.
Wrap a double layer of foil inside and over the rim of a 10 inch springform pan.
Place 1/2 cp butter in pan. Heat in over until melted. Remove. Stir in ginger and sugar. Arrange pineapple slices in pay, place a cherry half in center of each ring. Make cake with 1/2 cp butter, eggs and reserved juice. Beat for 2 min. Add coconut.
Spoon batter in pan . Place pan on large baking sheet lined with parchment paper. Bake 55 min, or until toothpick is clean. Cool 5 min. Loosen springform, invert onto platter.

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