Baked Coconut Pineapple Upside-Down Cake

By AislePrompt Editorial · Published 2026-05-29 · Updated 2026-05-29

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

A tropical twist on classic pineapple upside-down cake with toasted coconut and a caramelized brown sugar glaze. This American-inspired recipe, ready in about 55 minutes, layers unsalted butter, light brown sugar, pineapple rings into a dessert worth slowing down for — great for weekend baking, holiday tables, or any time you want a sweet payoff at the end of a meal. Each serving lands at about 320 calories and feeds 8, so it slots into a weekend bake or a special-occasion dessert tray. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 15 min Cook: 40 min Serves 8 American cuisine 320 cal/serving

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Ingredients

1/4 cup, melted plus 2 tbsp for pan unsalted butter
1/2 cup light brown sugar
6 rings, drained pineapple rings
6, halved maraschino cherries
1/2 cup shredded sweetened coconut
1 1/2 cups all-purpose flour
3/4 cup granulated sugar
1 1/2 tsp baking powder
1/4 tsp salt
1/2 cup whole milk
1 large egg
1 tsp vanilla extract

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Instructions

Step 1: Preheat oven to 350°F. Brush a 9-inch round cake pan with 2 tbsp melted unsalted butter. Sprinkle 1/2 cup shredded sweetened coconut evenly over the bottom.
Step 2: In the same pan, sprinkle 1/2 cup light brown sugar evenly over the coconut. Arrange 6 pineapple rings on top of the sugar, placing a halved maraschino cherry in the center of each ring.
Step 3: In a medium bowl, whisk together 1 1/2 cups all-purpose flour, 3/4 cup granulated sugar, 1 1/2 tsp baking powder, and 1/4 tsp salt.
Step 4: In a separate bowl, whisk 1/2 cup whole milk, 1 large egg, 1 tsp vanilla extract, and 1/4 cup melted unsalted butter until combined.
Step 5: Pour the wet ingredients into the dry ingredients and stir gently until just combined; do not overmix.
Step 6: Carefully spoon the batter over the arranged pineapple and cherries in the pan, smoothing the top with a spatula.
Step 7: Bake for 35-40 minutes until a toothpick inserted into the center comes out clean and the edges turn golden.
Step 8: Remove from oven and let cool in the pan for 10 minutes. Run a knife around the edges, then invert the cake onto a serving plate so the pineapple side is up. Let cool completely before slicing.