Tropical Delight Pineapple Upside Down Cake

Indulge in a taste of paradise with this Tropical Delight Pineapple Upside Down Cake! It features juicy pineapple, shredded coconut, and a buttery base that's easy to make. Perfect for any occasion, this recipe includes helpful tips and customization options to suit your taste. Ready to bake something special? Click to explore the full recipe and bring a delicious slice of the tropics to your kitchen!

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Ingredients

1 can (20 oz) pineapple slices in juice, drained

1/3 cup unsalted butter, melted

1/2 cup brown sugar, packed

1/2 cup shredded coconut (sweetened or unsweetened, based on preference)

1 cup all-purpose flour

1 cup granulated sugar

1 teaspoon baking powder

1/2 teaspoon baking soda

1/4 teaspoon salt

1/2 cup whole milk

1/4 cup vegetable oil

2 large eggs

1 teaspoon vanilla extract

Maraschino cherries (for garnish)

Instructions

Preheat your oven to 350°F (175°C).

In an 8-inch round baking dish, combine melted butter and brown sugar, stirring until smooth. Spread this mixture evenly across the bottom of the dish.

Arrange the pineapple slices on top of the sugar mixture in a single layer, placing a maraschino cherry in the center of each pineapple ring. Sprinkle shredded coconut evenly over the top of the pineapple slices.

In a mixing bowl, whisk together the flour, granulated sugar, baking powder, baking soda, and salt until well combined.

In a separate bowl, combine the milk, vegetable oil, eggs, and vanilla extract. Whisk together until smooth.

Gradually add the wet ingredients to the dry ingredients, stirring until just combined. Be careful not to overmix; a few lumps are okay.

Pour the batter over the arranged pineapple and coconut layers in the baking dish. Ensure the batter covers the fruit evenly.

Bake in the preheated oven for 30-35 minutes or until the cake is golden brown, and a toothpick inserted into the center comes out clean.

Remove the cake from the oven and let it cool in the pan for about 10 minutes.

To serve, run a knife around the edges of the cake to loosen it, then carefully invert it onto a serving plate. The pineapple and coconut topping should now be on top.

Allow the cake to cool for a few more minutes, then slice and serve warm or at room temperature.

Prep Time: 15 minutes | Total Time: 1 hour | Servings: 8-10

- Presentation Tips: Serve each slice with a dollop of whipped cream or a scoop of vanilla ice cream on the side. Garnish with toasted coconut flakes and a sprig of mint for a vibrant tropical look.