Easy Pineapple Coconut Upside-down Cake

MaryLee Yamasaki


This is so quick and tasty. Use the chunks or the rings with cherries, your choice. Maybe make a whipped cream flavored with rum extract. I love cast iron since it can go from on top of burner and right into the oven, but you can make it in a regular pan. Just be careful when melting butter and brown sugar


☆☆☆☆☆ 0 votes

15 Min
40 Min


  • 1 box
    duncan hines yellow cake mix
  • 3
  • 1 can(s)
    20oz. pineapple chunks
  • 1 c
  • 1 c
    shredded sweetened coconut
  • 1/3 c
    vegetable oil
  • 1 stick
    dark brown sugar
  • 1 stick
    butter salted or unsalted, your choice

How to Make Easy Pineapple Coconut Upside-down Cake


  1. Pre heat oven to 350°
    Melt the butter in a cast iron skillet, then add the brown sugar and dissolve. Take off heat and place the chunks on the brown sugar. Sprinkle about 1/2 cup over the top. Put aside
  2. Now in a strainer over a bowl, drain the pineapple chunks and save the juice
  3. Next, in a large bowl, add the cake mix, eggs, oil and mix until smooth.
  4. Then take the pineapple juice you saved and measure in a measuring cup up to a cup and use that instead of water. If not enough juice add enough water to equal 1 cup.
  5. Add juice (or water) to the mix and then add the coconut. Mix well . Feel free to up the quantity of the coconut up to scant 2 cups. I usued add an overflowing cup. Mix well until coconut is incorporated.
  6. Slowly pour the mix over the brown sugar and pineapple in the pan. Carefully place in the oven. Bake about 40-45 minutes or until a toothpick comes out clean
  7. When done, loosen the cake and place a large plate over the cake and flip cake onto the pan. Allow it to remain for a few minutes then remove the pan. Serve warm or room temp

Printable Recipe Card

About Easy Pineapple Coconut Upside-down Cake

Course/Dish: Cakes
Main Ingredient: Sugar
Regional Style: American
Other Tag: Quick & Easy

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