Recipe: Pineapple-Coconut Upside Down Cake
I bake a lot. I mean, a lot. If there’s ever a birthday party, event or even just a casual get together that requires food, I bring something that I’ve baked. People love cake and sweet things, so despite the fact that cupcakes aren’t something I typically eat (ever) and that cake makes my tummy sick unless it’s from Publix, I bake and I bake and I bake.
I love baking, it’s my favorite. Cooking is good, but baking is just so cute! I usually make things for other people and don’t really enjoy eating them myself. That is, until I made this cake.
This is a twist on the traditional Pineapple Upside Down Cake that everybody adores — A twist involving yummy coconut! I love the way pineapple and coconut tastes together. It’s like one of those pairings that you can’t beat, like peanut butter and jelly or rosemary and marshmallows. (What? Maybe that’s just me… Rosemary Rice Krispy Treats are delicious, okay!)
I’ve made this particular recipe quite a few times, and have decided that it’s just as delicious — and a lot more accessible to other people when they ask for the recipe — if I buy boxed cake mix. Some people just aren’t comfortable measuring out their 10x and flour, and that’s okay! I’m not one to judge. 🙂
1 box Duncan Hines Pineapple Supreme Cake Mix
1 stick unsalted butter
1 cup shredded coconut
3/4 cup small pineapple wedges or crushed pineapple
1/4 cup pineapple juice (reserve from canned pineapple!)
1 small can pineapple rings
2 cups brown sugar
1/2 cup water
1/2 cup vegetable oil
Mix the cake batter, eggs, pineapple juice, water and oil in a large bowl until smooth. Add the pineapple chunks (or crushed pineapple) to the mixture.
In a glass oven casserole dish, melt the butter in an oven preheated to 350 degrees F.
Once it’s melted, take the pan out and mix the brown sugar into it. Spread it evenly along the bottom of the dish, it should coat it entirely.
Place the pineapple rings side by side on top of the brown sugar mixture. Put 1 maraschino cherry in the center of each ring and generously sprinkle the shredded coconut all over it.
Pour the cake batter mixture on top and bake for 35 – 45 minutes (check on it to be sure the center is fully cooked).
When it’s finished, let it cool for about 5 minutes and then flip it over onto a pan. This part is tricky and I hate it! I use a small cookie pan over the dish and flip it awkwardly, hoping beyond all hope that it won’t spill all over the place. I then let it cool for about 30 minutes before transferring it to a serving dish (or putting it back in the original baking dish, except right side up!)
Fix any dislodged cherries or pineapple slices!
This is good even two days later. I always have lots of leftovers and eat it for breakfast some days after microwaving it for about 30 seconds – 1 minute. This is easily my favorite cake recipe and I could eat it FOREVER! 🙂