Pineapple-Coconut-Banana Upside-Down Cake

By Reen

Amount per serving
Calories: 301
Calories from fat: 27%
Fat: 9g
Saturated fat: 4.9g
Monounsaturated fat: 1.6g
Polyunsaturated fat: 1.8g
Protein: 2.5g
Carbohydrate: 54.8g
Fiber: 1.4g
Cholesterol: 27mg
Iron: 1.4mg
Sodium: 231mg
Calcium: 55mg

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Ingredients

• 2 tablespoons butter
• 3/4 cup packed brown sugar
• 1 (15 1/2-ounce) can pineapple slices in juice, undrained
• 1 cup flaked sweetened coconut
• 1 cup all-purpose flour
• 1/2 cup granulated sugar
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon salt
• 1/2 cup mashed ripe banana (about 1 banana)
• 2 tablespoons vegetable oil
• 1 large egg

Details

Servings 10
Adapted from myrecipes.com

Preparation

Step 1

Preheat oven to 375°.
Melt butter in a 9-inch cast-iron skillet; sprinkle evenly with brown sugar. Drain pineapple slices over a bowl, reserving 1/2 cup juice. Place 1 pineapple ring in center of skillet. Cut remaining pineapple rings in half; arrange around center pineapple ring. Sprinkle evenly with coconut. Set aside.
Lightly spoon flour into a dry measuring cup, and level with a knife. Combine flour and next 5 ingredients (flour through salt) in a large bowl. Combine reserved juice, banana, oil, and egg, stirring with a whisk. Add pineapple juice mixture to flour mixture, stirring until combined. Pour flour mixture over coconut. Bake at 375° for 30 minutes or until a wooden pick inserted in center comes out clean. Invert onto a wire rack. Serve warm or at room temperature.