Coconut Pineapple Upside-Down Cake
A moist and flavorful upside-down cake featuring caramelized pineapple and coconut flavors, perfect for tropical dessert lovers and special occasions.
Ingredients
Instructions
- Strain pineapple slices in a bowl and reserve the juice.
- Spray a 13 x 9-inch pan with cooking spray.
- Place pineapple slices on the bottom of the prepared pan.
- Sprinkle 1 cup brown sugar evenly over the pineapple.
- In a mixing bowl, combine cake mix, eggs, oil, and 1 cup pineapple juice.
- Mix well for 3 minutes with a hand blender.
- Blend the mixture on low speed until combined, then on high speed for 3 minutes.
- Pour coconut cake mix over the pineapple and brown sugar in the pan.
- Bake for 30 to 40 minutes at 350°F or until a toothpick inserted into the center comes out clean.
Tips & Substitutions
For a more tropical flavor, consider adding shredded coconut or using coconut milk instead of oil. If you don't have brown sugar, white sugar can be used, but the flavor will be slightly different. Ensure the pineapple slices are well-drained to prevent a soggy cake. Mixing for 3 minutes is crucial for a light texture, so use an electric mixer if possible.
Serving Suggestions
This Coconut Pineapple Upside-Down Cake is delightful on its own, but it pairs beautifully with a scoop of vanilla ice cream or whipped cream for a decadent dessert. Serve it alongside a fresh fruit salad or with a slice of Caramel Salad for a refreshing contrast. It makes a perfect addition to a brunch table or a summer gathering.
Storage & Reheating
Leftover cake can be stored in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate for up to a week. To reheat, place individual pieces in the microwave for about 15-20 seconds, or warm in a preheated oven at 350°F for 5-10 minutes, making sure not to dry it out.
Nutrition & Diet Analysis (per serving)
Each serving of Coconut Pineapple Upside-Down Cake contains roughly 331 calories, with 3g protein, 56g carbohydrates, and 11g fat.
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use fresh pineapple instead of canned?
Yes, fresh pineapple can be used instead of canned for a more vibrant flavor. Just slice the fresh pineapple into rings and cook them briefly in a little butter and brown sugar to caramelize before placing them in the pan.
What if I want to make this cake gluten-free?
To make this cake gluten-free, substitute the coconut cake mix with a gluten-free cake mix. Ensure that all other ingredients, like the cooking spray and brown sugar, are also gluten-free, and follow the package instructions for baking times.
Can I prepare the cake batter in advance?
It's best to bake the cake batter immediately after mixing to ensure the best rise and texture. However, you can prepare the pineapple layer in advance and store it in the refrigerator until you're ready to mix the batter and bake.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).