Sheet Pan Coconut Pineapple Upside-Down Cake

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

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 desserts ready in about 65 minutes layers divided unsalted butter, brown sugar, rings 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.

Prep: 20 min Cook: 45 min Serves 10 American cuisine 330 cal/serving
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Ingredients

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.

Equipment for this recipe

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Frequently asked questions

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

Total time is about 65 minutes (20 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 Sheet Pan 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 Sheet Pan 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 Sheet Pan Coconut Pineapple Upside-Down Cake for a different number of people?

The recipe is written for 10 servings. Multiply each ingredient by (your serving target / 10). 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 Sheet Pan 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.