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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.

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Rate this recipe 4.6/5 (55 Votes)


  • 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



Step 1

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.

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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