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pineapple coconut upside down cake

(1 rating)
Recipe by
Gloria Perez
Tampa, FL

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 rating)
yield 12 serving(s)
prep time 20 Min
cook time 55 Min

Ingredients For pineapple coconut upside down cake

  • 1 c
    softened butter, divided (2 sticks)
  • 1 c
    light brown sugar
  • 1/2 tsp
    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
  • 1/2 - 3/4 c
    shredded coconut

How To Make pineapple coconut upside down cake

  • 1
    Preheat 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.
  • 2
    Place 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.
  • 3
    Beat 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).
  • 4
    Spoon 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.

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