Pineapple Coconut Upside-Down Cake

Gooey and gorgeous, this hint-of-the-tropics cake is an excellent addition to your holiday dessert table, or, really, any dessert table at all. Start with a box of yellow cake mix, a can of pineapple rings, and go from there.

Photo by Bonnie D.

PREP TIME

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minutes

TOTAL TIME

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minutes

SERVINGS

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servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 1

    cup softened butter, divided

  • 1

    cup brown sugar

  • 1/2

    tsp ground ginger

  • 1

    (20-oz) can pineapple slices, drained, 1 cup juice reserved

  • 1/2

    jar maraschino cherries

  • 1

    (18.25-oz) box yellow cake mix (any brand)

  • 2

    eggs

  • 1/2

    cup shredded coconut

Directions

Preheat the oven to 350 degrees F. Line a large rimmed baking sheet with parchment paper. Wrap a double layer of aluminum foil inside and over the lip of a 10-inch springform pan. 2. Place ½ cup of butter in pan. Heat in oven for 2 minutes; remove. Stir in brown sugar and ginger. Arrange pineapple slices evenly in the pan. Place a cherry, halved, in center of each. 3. Beat cake mix, 1/2 cup butter, eggs, and reserved pineapple juice on medium for 2 minutes. Stir in the coconut. 4. Spoon the batter into pan; place pan on baking sheet. Bake for 55 minutes, until a toothpick inserted in center comes out clean. Cool for 5 minutes. Loosen springform; invert cake onto a serving platter. Serve warm, topped with whipped cream if desired. Note: You may also bake this cake in a 9x13-inch baking pan. Regardless the pan you use, do not fill more than 2/3 full. If the cake starts to brown before the cake is done, cover with foil until a toothpick inserted in the center comes out clean.

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