pineapple coconut upside down cake
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.
prep time
20 Min
cook time
55 Min
method
---
yield
12 serving(s)
Ingredients
- 1 cup softened butter, divided (2 sticks)
- 1 cup light brown sugar
- 1/2 teaspoon ground ginger
- 1 can 20 oz. pineapple slices, drained with 1 cup pineapple juice reserved
- 10 - maraschino cherries (or to taste)
- 1 - 18.25 oz. box yellow cake mix (any brand)
- 2 - eggs
- 1/2 - 3/4 cups shredded coconut
How To Make pineapple coconut upside down cake
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Step 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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Step 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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Step 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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Step 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! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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Category:
Cakes
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