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.
- 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
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.