Pineapple Coconut Upside-Down Cake
Moist vanilla cake topped with caramelized pineapple rings and toasted coconut for a tropical twist. This american-inspired desserts ready in about 60 minutes layers melted unsalted butter, packed brown sugar, canned, drained 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.
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
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.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Pineapple Coconut Upside-Down Cake take to make?
Total time is about 60 minutes (15 min prep + 45 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 Pineapple Coconut 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 Pineapple Coconut 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 Pineapple Coconut 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 Pineapple Coconut 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.
