Pineapple Coconut Upside Down Cake

Gloria Perez


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 vote
20 Min
55 Min


1 c
softened butter, divided (2 sticks)
1 c
light brown sugar
1/2 tsp
ground ginger
1 can(s)
20 oz. pineapple slices, drained with 1 cup pineapple juice reserved
maraschino cherries (or to taste)
18.25 oz. box yellow cake mix (any brand)
1/2 - 3/4 c
shredded coconut


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.
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.
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).
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.

About Pineapple Coconut Upside Down Cake

Course/Dish: Cakes