pineapple coconut upside down cake
(1 rating)
I made this cake for Easter this year at it was a big hit with my family at our Easter picnic. I think the use of coconut & ginger in this recipe was a big surprise. It is a very moist cake. The recipe says to bake for 55 minutes, but I actually had to bake for about 65 mins. Just test with a toothpick. Also, I did not line my pan with double foil, which I advise you to use double foil or it will ooze out of the bottom of the pan.
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(1 rating)
yield
12 serving(s)
prep time
20 Min
cook time
55 Min
Ingredients For pineapple coconut upside down cake
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1 csoftened butter, divided (2 sticks)
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1 clight brown sugar
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1/2 tspground ginger
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1 can20 oz. pineapple slices, drained with 1 cup pineapple juice reserved
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10maraschino cherries (or to taste)
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118.25 oz. box yellow cake mix (any brand)
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2eggs
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1/2 - 3/4 cshredded coconut
How To Make pineapple coconut upside down cake
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1Preheat oven to 350 degrees. Line a large rimmed baking sheet with parchment paper. Wrap a double layer of aluminum foil inside and over the lip of a 10-inch springform pan.
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2Place 1/2 cup butter in pan. Heat in oven for 2 minutes, remove. Stir in sugar and ginger until incorporated. Arrange pineapple slices in pan. Place a cherry in center of each and around open spaces on cake.
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3Beat cake mix, 1/2 cup butter, eggs and reserved pineapple juice on medium for 2 minutes. Stir in coconut, (I used a little more than 1/2 cup).
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4Spoon batter into pan; place pan on baking sheet. Bake for 55 - 65 minutes or intil a toothpick inserted in center comes out clean. Cool for 5 minutes. Loosen springform and invert cake onto a serving platter.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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