pineapple coconut upside down cake
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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.
(1)
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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