Pineapple Coconut 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.

Moist vanilla cake topped with caramelized pineapple rings and toasted coconut for a tropical twist. This American-inspired recipe, ready in about 60 minutes, layers unsalted butter, 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: 45 min Serves 8 American cuisine 320 cal/serving

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Ingredients

1/4 cup, melted unsalted butter
1/2 cup, packed brown sugar
6, canned, drained pineapple rings
6 maraschino cherries
1 1/2 cups all-purpose flour
1 1/2 tsp baking powder
1 cup granulated sugar
2 large eggs
1/2 cup, toasted unsweetened shredded coconut
1/2 cup whole milk
1 tsp pure vanilla extract

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Instructions

Step 1: Preheat oven to 350°F. Pour 1/4 cup melted unsalted butter into a 9-inch round cake pan, then sprinkle 1/2 cup packed brown sugar evenly over the butter. Arrange 6 pineapple rings on top, placing a maraschino cherry in the center of each ring.
Step 2: In a medium bowl, whisk together 1 1/2 cups all-purpose flour and 1 1/2 tsp baking powder; set aside.
Step 3: In a large bowl, beat 1 cup granulated sugar and 2 large eggs with a mixer on medium speed until light and fluffy, about 3 minutes. Add 1/2 cup whole milk and 1 tsp pure vanilla extract, mixing until combined.
Step 4: Gradually add the flour mixture to the wet ingredients, mixing until smooth. Fold in 1/2 cup toasted unsweetened shredded coconut.
Step 5: Pour batter evenly over the pineapple and brown sugar layer in the pan, smoothing the top with a spatula. Bake for 40-45 minutes until a toothpick inserted in the center comes out clean.
Step 6: Remove cake from oven and let cool in pan for 10 minutes. Run a knife around the edges, then invert onto a serving plate. Serve warm or at room temperature.