Sheet Pan Coconut Pineapple Upside-Down Cake

By AislePrompt Editorial · Published 2026-05-24 · Updated 2026-05-24

A tropical twist on the classic upside-down cake featuring caramelized pineapple slices and toasted coconut, all baked on a sheet pan for easy serving. This American-inspired recipe, ready in about 65 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 330 calories and feeds 10, 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

• 6 tbsp, divided unsalted butter
• 1 cup brown sugar
• 8 pineapple rings
• 1/2 cup sweetened shredded coconut
• 1 1/2 cups all-purpose flour
• 1 1/2 tsp baking powder
• 1/4 tsp salt
• 1 cup granulated sugar
• 2 large eggs
• 1 tsp vanilla extract
• 2/3 cup whole milk
• 1/4 cup canola oil

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Instructions

1. Step 1: Preheat oven to 350°F and lightly grease a 9x13-inch sheet pan with 2 tbsp unsalted butter.
2. Step 2: In a small saucepan over medium heat, melt 4 tbsp unsalted butter with 1 cup brown sugar, stirring constantly until the mixture bubbles and thickens slightly; pour evenly into the prepared sheet pan.
3. Step 3: Arrange 8 pineapple rings over the caramel layer, then sprinkle 1/2 cup sweetened shredded coconut evenly on top.
4. Step 4: In a large bowl, whisk together 1 1/2 cups all-purpose flour, 1 1/2 tsp baking powder, and 1/4 tsp salt.
5. Step 5: In a separate bowl, beat 1 cup granulated sugar and 2 large eggs until light and fluffy, then add 1 tsp vanilla extract, 2/3 cup whole milk, and 1/4 cup canola oil, mixing well.
6. Step 6: Gradually add the dry ingredients to the wet ingredients, stirring until just combined.
7. Step 7: Pour the batter gently over the pineapple and coconut layer in the sheet pan and spread evenly.
8. Step 8: Bake for 40-45 minutes until a toothpick inserted in the center comes out clean and the cake edges pull away slightly from the pan.
9. Step 9: Let cool for 15 minutes, then invert the cake onto a large serving platter to reveal the pineapple topping.