Baked Coconut Pineapple Upside-Down Cake

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

A tropical twist on classic pineapple upside-down cake with toasted coconut and a caramelized brown sugar glaze. This american-inspired desserts ready in about 55 minutes layers light brown sugar, rings, drained pineapple rings, halved maraschino cherries 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

Instructions

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. Step 5: Pour the wet ingredients into the dry ingredients and stir gently until just combined; do not overmix.
  6. Step 6: Carefully spoon the batter over the arranged pineapple and cherries in the pan, smoothing the top with a spatula.
  7. Step 7: Bake for 35-40 minutes until a toothpick inserted into the center comes out clean and the edges turn golden.
  8. 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.

Equipment for this recipe

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Frequently asked questions

How long does Baked Coconut Pineapple Upside-Down Cake take to make?

Total time is about 55 minutes (15 min prep + 40 min cook). Most home bakers find this fits a weekend afternoon; chill or store as the recipe directs before serving.

How do I store leftover Baked Coconut Pineapple Upside-Down Cake?

Cool fully before storing. Most baked desserts keep at room temperature in an airtight container for 2–3 days, or in the fridge for up to 5 days. Cream- or custard-based desserts must go in the fridge within 2 hours; reheat gently or serve cold per the recipe.

Can I substitute ingredients in Baked Coconut Pineapple Upside-Down Cake?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Baked Coconut Pineapple Upside-Down Cake for a different number of people?

The recipe is written for 8 servings. Multiply each ingredient by (your serving target / 8). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Baked Coconut Pineapple Upside-Down Cake?

American desserts like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.